Black Bean Salsa-Stuffed Peppers

Black Bean Salsa-Stuffed Peppers
  • Prep Time
  • 6Servings


  • 1 15 1/2 ounce can black beans, rinsed
  • 1 small tomato, chopped
  • 1 small red onion, chopped
  • 1 serrano chile, seeded and finely chopped
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons EVOO
  • Salt
  • 3 large bell peppers
  • Tortilla chips, for serving


In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano. Stir in the EVOO; season with salt.

Slice off the top third of each bell pepper. Discard the stems and finely chop the remaining flesh from the tops; add to the bean mixture. Keeping the bell pepper bowls intact, discard the ribs and seeds.

Place the bell pepper bowls on a platter (trim a bit off the bottom if theyre wobbly) and fill with the bean mixture. Serve with tortilla chips.