Sheet Pan
Sheet Pan Stuffed Peppers with Black Beans and Rice
Ready in 40 minutes, 15 of them hands-on. Just 5 ingredients, plus salt, pepper, and a little oil or butter.
40minutes
15hands-on
4servings
5ingredients
- Vegetarian
- Nut-free
- Gluten-free
- Egg-free
- Shellfish-free
Ingredients
plus from your pantry: olive oil, salt
Nutrition per serving (estimated)
Let's cook
Heat the oven to 400°F. Set the pepper halves cut side up on a sheet pan, brush with oil and season with salt. Roast 10 minutes.
Mix the rice, beans, salsa and 1 cup cheese.
Fill the peppers and top with the rest of the cheese.
Roast 18 to 20 minutes, until the peppers are tender and the cheese is bubbly.
