Black Bean and Farofa-Stuffed Roasted Bell Peppers
Roasted bell peppers filled with a savory black bean and toasted manioc flour farofa, highlighting classic Brazilian flavors. This brazilian-inspired vegetarian (vegetarian, gluten free option) ready in about 50 minutes pairs large red bell peppers, cooked black beans, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large red bell peppers
- 1 1/2 cups cooked black beans
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 1 cup manioc flour (farofa)
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 375°F. Cut the tops off 4 large red bell peppers and remove seeds and membranes. Set aside.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped medium onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 1/2 cups cooked black beans, 1 tsp salt, and 1/2 tsp black pepper; cook for 3 minutes until heated through.
- Step 4: In a separate pan, melt 2 tbsp butter over medium heat. Add 1 cup manioc flour and toast, stirring constantly for 4-5 minutes until golden and fragrant to make farofa.
- Step 5: Combine the black bean mixture with the toasted manioc flour and 2 tbsp chopped fresh parsley in a bowl.
- Step 6: Stuff each bell pepper with the black bean and farofa mixture, place them upright in a baking dish, and bake for 25 minutes until the peppers are tender.
- Step 7: Serve warm with lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Black Bean and Farofa-Stuffed Roasted Bell Peppers take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black Bean and Farofa-Stuffed Roasted Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell peppers from drying out.
Can I substitute ingredients in Black Bean and Farofa-Stuffed Roasted Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Bean and Farofa-Stuffed Roasted Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Black Bean and Farofa-Stuffed Roasted Bell Peppers vegetarian?
Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
