Mexican Stuffed Bell Pepper with Bean Salsa

A delightfully savory and quick meal featuring a red bell pepper stuffed with a zesty black bean salsa, perfect for a light yet satisfying single-serving dish.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). Brush the inside of the halved red bell pepper with a teaspoon of olive oil. This adds moisture and prevents drying during roasting. Place the pepper halves cut side up on a baking sheet lined with parchment paper.
2. 2.
   In a medium mixing bowl, combine the black beans, diced tomatoes, and half of the chopped cilantro. Stir until the mixture is even. The beans provide protein, while the tomatoes add moisture and a zesty flavor. If the mixture seems too dry, add a splash of olive oil.
3. 3.
   Carefully spoon the bean mixture into the pepper halves, slightly mounding it, ensuring it is evenly packed. This helps it cook evenly and stay in place. Roast the stuffed peppers in the preheated oven for about 20 minutes, or until the peppers are tender yet maintain some firmness.
4. 4.
   While the peppers are roasting, prepare to garnish with the remaining cilantro. This adds a refreshing finish and extra flavor. Check the peppers at around 15 minutes; if the tops seem to be browning too fast, cover them loosely with aluminum foil.
5. 5.
   Once done, remove the peppers from the oven. Let them cool for a couple of minutes before serving, as this helps the filling set and makes them easier to handle. Garnish with the reserved cilantro, and serve warm for a flavorful, satisfying meal.