Description
Black bean and corn stuffed peppers are a delicious and vibrant dish that brings a burst of flavor to your table. Each tender pepper is filled with a savory blend of black beans, sweet corn, and spices, making them not only visually appealing but also incredibly easy to prepare. Perfect for busy weeknights or festive gatherings, this recipe guarantees satisfaction for everyone.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Sour cream for topping (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Slice the tops off the bell peppers and remove seeds. Set aside.
- In a skillet over medium heat, sauté onions and garlic in oil until softened.
- Add black beans, corn, cumin, salt, and pepper; cook until heated through.
- Stuff each pepper generously with the filling mixture and top with shredded cheese.
- Bake for 25-30 minutes until the peppers are tender but firm. Serve hot with sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg