Recipe description
July 29, 2026
High-Fiber Broccoli Black Bean Stuffed Pepper
Fiber-rich broccoli black bean stuffed pepper for gut-friendly meals.
High Fiber
Protein Rich
Plant Based
92%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- High fiber from broccoli and black beans supports gut health.
- Colorful vegetables provide polyphenols and dietary diversity.
- Plant-based protein with olive oil offers balanced nutrition and simple weeknight prep.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Broccoli
2
cup
Bean, black
1
cup
Capsicum, red
2
piece
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Cumin
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Vegetable broth
0.5
cup
Instructions
1
Preheat oven to 375°F (190°C).
2
Cut the tops off the red bell peppers and remove seeds and membranes.
3
In a skillet, heat olive oil and sauté chopped onion and garlic until softened.
4
Add chopped broccoli and cook for 5 minutes until slightly tender.
5
Stir in black beans, cumin, salt, and black pepper. Cook for another 3 minutes.
6
Stuff the bell peppers with the broccoli-black bean mixture.
7
Place stuffed peppers in a baking dish and pour vegetable broth around them.
8
Cover with foil and bake for 30 minutes. Remove foil and bake for 10 more minutes until peppers are tender.
9
Serve warm.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
11 g
Protein
36 g
Carbohydrates
12 g
Fiber
6 g
Sugar
14 g
Fat
4 g
Saturated fat
1.2 g
Salt
FAQ
Is this dish vegan and gluten-free?
Yes—it's vegan, and gluten-free if the vegetable broth is certified gluten-free.
How many servings does this recipe make?
2 servings.
Can I make this ahead or freeze leftovers?
Leftovers keep in the fridge 3–4 days; you can freeze baked peppers for longer storage.
Can I substitute ingredients (e.g., broccoli or beans)?
Yes. Try cauliflower instead of broccoli; chickpeas or lentils instead of black beans.
Is this high in fiber?
Yes—it's fiber-rich thanks to broccoli and beans.
Is there a gluten-free variant?
Yes, use gluten-free vegetable broth; the other ingredients are naturally gluten-free.
What are good side dishes or toppings?
Serve with quinoa, brown rice, or a green salad. Optional: cilantro or salsa.
How long and at what temperature should I bake?
Preheat to 375°F (190°C). Bake covered for 30 minutes, then uncover and bake 10 more minutes.
Can I use other peppers or add-ins?
Yes—bell peppers of any color work; you can add corn, zucchini, or spinach.
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