NeighborhoodHub kitchen
Black bean stuffed peppers
Roasted pepper halves filled with beans, rice, and salsa.
~$2.52 per serving
What goes in
- Bell peppers4 large~$4.00
- White rice, dry¾ cup~$0.50
- Black beans, drained2 cans (15 oz each)~$2.20
- Salsa1 cup~$1.50
- Shredded cheddar¾ cup~$1.65
- Neutral oil and cumin2 tsp oil, 1 tsp cumin~$0.20
Whole recipe estimate$10.05
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Heat the oven to 400°F. Cook rice according to package directions. Halve the peppers lengthwise and remove seeds.
- 2
Rub pepper halves with oil. Place cut-side up in a baking dish and roast for 15 minutes.
- 3
Mix the cooked rice with beans, salsa, and cumin. Fill the pepper halves and sprinkle with cheddar.
- 4
Cover the dish with foil and bake for 20 minutes. Uncover and bake for 5–10 minutes more, until peppers are tender and filling is hot throughout. Serve two halves per person.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.