Stuffed Potatoes with Black Beans and Red Pepper Sauce

Red peppers and onions are used to make both a smooth sauce and a chunky filling.

Photo: Lars Blankers on Unsplash

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Red peppers and onions are used to make both a smooth sauce and a chunky filling.



  • 4 medium russet or Idaho potatoes, scrubbed and patted dry
  • 2 Tbs. garlic-flavored olive oil, divided, plus more for rubbing potatoes
  • 4 large onions, thinly sliced (8 cups)
  • 2 medium red bell peppers, thinly sliced (4 cups)
  • 1 cup cooked black beans


1. Preheat oven to 350°F. Rub potatoes with garlic oil. Prick each potato a few times with fork, and bake
1 1/2 to 2 hours on baking sheet, or until tender.

2. Heat 1 Tbs. oil in Dutch oven over medium heat. Add onions, cover, and cook 20 minutes, or until onions are browned. Add bell peppers, and cook, uncovered, 5 minutes.

3. Transfer 2 cups onion mixture to food processor, and blend with 1/3 cup hot water until smooth. Keep warm.

4. Return remaining 2 cups onion mixture to medium heat. Add beans, 2/3 cup water, and remaining 1 Tbs. oil. Simmer 4 minutes, or until liquid thickens.

5. Split potatoes down center, and fluff flesh with fork. Spoon 1 Tbs. blended sauce into each potato. Top with 2/3 cup filling, and serve with extra sauce on side.

Nutrition Information

  • Calories 390
  • Carbohydrate Content 67 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 12 g
  • Protein Content 11 g
  • Saturated Fat Content 2 g
  • Sodium Content 129 mg
  • Sugar Content 13 g