Spicy Butter Bean Stuffed Bell Peppers
These bell peppers are stuffed with a zesty butter bean and vegetable mixture, delivering a hearty, protein-packed meal that's both quick and low in calories.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
55g carbs
7g fat
Ingredients
For 4 servings
- 4 bell pepper
- 2 15 oz can canned butter beans
- 1 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 2 tomato
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
- 1/4 cup fresh cilantro
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Slice the bell peppers in half and remove seeds and membranes.
- 3
Drain and rinse the canned butter beans.
- 4
In a large skillet, heat olive oil over medium heat.
- 5
Finely chop the onion and garlic, then sauté them in the skillet until the onion is translucent, about 3 minutes.
- 6
Dice the tomatoes and add them to the skillet along with the butter beans, cumin, chili powder, salt, and black pepper.
- 7
Cook for another 5 minutes, stirring frequently, until the mixture is well combined and heated through.
- 8
Place the bell pepper halves in a baking dish and stuff evenly with the butter bean mixture.
- 9
Cover the dish with aluminum foil and bake in the preheated oven for 10 minutes, until the peppers are slightly tender.
- 10
Remove from the oven and garnish with chopped fresh cilantro before serving.
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