Stuffed Bell Peppers with Cherry Tomatoes and Red Onion

 
 

Ingredients

 

  • 2 large Yellow bell peppers

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup cherry tomatoes, halved

  • 1/2 cup red onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon chili powder

  • 11/2 teaspoon cumin

  • Salt and pepper to taste

  • 1 1/2 cups shredded cheese 

  • Olive oil for cooking

  • Fresh cilantro or scallions for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Bell Peppers: Cut the tops off the yellow bell peppers and remove the seeds and membranes.

  3. Prepare the Filling: In a large skillet, heat a bit of olive oil over medium heat. Add the minced garlic and chopped red onion. Sauté for 2-3 minutes until they begin to soften.

  4. Stir in the black beans, halved cherry tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes until everything is heated through and well combined.

  5. Stuff the Bell Peppers: Carefully stuff each red bell pepper with the filling mixture. Press down gently to pack the filling.

  6. Top with Cheese: Sprinkle shredded cheese generously over the top of each stuffed pepper, creating a delicious cheese crust.

  7. Broil: Place the stuffed bell peppers in a baking dish or on a baking sheet. Broil them in the oven for 3-5 minutes, or until the cheese is bubbly and golden brown.

  8. Serve: Carefully remove the stuffed bell peppers from the oven, and let them cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.

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