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Spicy Black Bean and Corn Stuffed Peppers

These southwest-inspired stuffed peppers are packed with flavor! Black beans, corn, rice, and a blend of spices create a hearty and satisfying filling. A touch of cheese and a dollop of sour cream (optional) complete this delicious meal.

Prep Time
15 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 4 medium Bell Peppers (orange or red)
  • 2 cups Cooked Rice (white or brown)
  • 1 can (15 ounces), drained and rinsed Black Beans
  • 1 cup Corn (fresh or frozen)
  • 1/2 medium, chopped Onion
  • 1 cup, shredded Cheddar Cheese
  • 1/2 cup Tomato Sauce
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 1/2 teaspoon Garlic Powder
  • 1 tablespoon Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • for serving Sour Cream (optional)

Prepare the Peppers

Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise, from stem to bottom. Remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish.

Sauté the Onion

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Make the Filling

In a large bowl, combine the cooked rice, black beans, corn, sautéed onion, half of the cheddar cheese, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Mix well to combine.

Stuff the Peppers

Spoon the black bean mixture into the bell pepper halves, packing it firmly. Sprinkle the remaining cheddar cheese over the top of each pepper.

Bake the Peppers

Pour about 1/2 inch of water into the baking dish. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve

Let the stuffed peppers cool slightly before serving. Top with a dollop of sour cream (optional). Serve warm.

Nutrition Facts Estimated per 100g of product

Approximate values: Calories: 180-230, Protein: 7-9g, Fat: 7-9g, Carbohydrates: 25-30g. Values may vary depending on ingredient brands and specific quantities used.

Other Considerations for Nutrition

Using brown rice instead of white rice will increase the fiber content. Opt for low-fat cheddar cheese to reduce fat. Add diced avocado for healthy fats and a creamy texture.

← Savory Stuffed Onions with Quinoa and Vegetables Spicy Italian Sausage Stuffed Eggplant →

FAQ

  • Can I use different beans?

    Yes, pinto beans or kidney beans would also work well in this recipe.
  • Can I add some heat?

    Absolutely! Add a pinch of cayenne pepper to the filling or use a spicier chili powder. You can also add chopped jalapeños to the filling.
  • Can I freeze these stuffed peppers?

    Yes, you can freeze these stuffed peppers. Let them cool completely before wrapping them individually in plastic wrap and then placing them in a freezer bag. They can be stored in the freezer for up to 2 months. Reheat in the oven or microwave.