Description
Black bean and corn stuffed peppers are a vibrant and nutritious dish that combines the earthy flavors of black beans with the sweetness of corn, all nestled in colorful bell peppers. Perfect for a quick weeknight dinner or entertaining guests, this recipe is not only visually stunning but also packed with protein and fiber. With simple ingredients and an easy preparation process, you can create a satisfying meal that will impress your family and friends. Enjoy this delightful dish that’s both wholesome and delicious!
Ingredients
- 4 medium bell peppers (any color)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 cup cooked quinoa or rice
- 1 cup shredded cheddar cheese
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds. Trim bottoms if necessary for stability.
- In a bowl, mix black beans, corn, quinoa/rice, cheese, spices, and cilantro until well combined.
- Stuff each pepper generously with the mixture and place them upright in a baking dish.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes to brown the tops.
- Serve hot, garnished with additional cilantro or avocado slices if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approx. 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 25mg
Keywords: Swap black beans for kidney beans or add diced tomatoes for extra flavor. For a spicy kick, include jalapeños in your filling. Store leftovers in an airtight container for up to three days; reheat in the microwave or oven.