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Black Bean and Corn Stuffed Peppers – Black Bean Corn Stuffed
Black Bean Corn Stuffed peppers combine the vibrant flavors of Mexican cuisine with the comfort of a hearty, nutritious meal. These colorful bell peppers are filled with a savory mixture of seasoned ground beef, black beans, sweet corn, and aromatic spices that create a satisfying dinner the whole family will love.
Why You'll Love This Recipe
- Packed with protein from black beans and ground beef, making it a complete and filling meal
- Colorful presentation with red, yellow, and orange bell peppers that looks impressive on any dinner table
- One-dish meal that combines vegetables, protein, and grains in perfect harmony
- Meal prep friendly recipe that stores well and reheats beautifully for busy weeknights
- Customizable filling that works with various dietary preferences and ingredient substitutions
Why This Black Bean Corn Stuffed Recipe Works
This recipe succeeds because it balances textures and flavors perfectly. The tender bell peppers provide a sweet, mild base while the filling delivers bold, savory notes from cumin and coriander. The black beans add creaminess and protein, while corn kernels contribute natural sweetness and satisfying crunch.
The cooking method ensures even heat distribution. Adding water to the baking dish creates steam that helps cook the peppers evenly without drying out the filling. Covering with foil traps moisture, resulting in perfectly tender peppers with a hot, flavorful center.
Why You’ll Love This Black Bean and Corn Stuffed Peppers
These stuffed peppers offer incredible versatility for busy home cooks. You can prepare the filling ahead of time and assemble when ready to bake. The recipe easily doubles for larger families or meal prep sessions.
The combination of ingredients provides excellent nutritional value. Black beans deliver fiber and plant-based protein, while bell peppers supply vitamin C and antioxidants. The whole meal feels indulgent but supports healthy eating goals.
Each pepper serves as its own individual portion, making serving simple and portion control effortless. The melted cheese topping adds richness that satisfies comfort food cravings.
What You’ll Need
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Bell peppers | 8-10 medium | Edible vessels for filling |
| Kosher salt | 2 tsp + 1 tsp | Seasoning peppers and filling |
| Ground black pepper | ½ tsp | Basic seasoning |
| Vegetable oil | 1 tbsp | Cooking base for filling |
| Medium onion | 1 chopped | Aromatic base for filling |
| Ground cumin | 1 tsp | Earthy, warm spice |
| Ground coriander | 1 tsp | Citrusy, floral notes |
| Ground beef | 1 pound (85% lean) | Main protein component |
| Garlic cloves | 3 minced | Aromatic flavor enhancer |
| Diced tomatoes | 1 can (15 oz) | Moisture and acidity |
| Black beans | 1 can (15 oz) | Plant protein and texture |
| Fresh corn | 1 cup | Sweetness and crunch |
| Cooked white rice | 1 cup | Bulk and starch |
| Fresh cilantro | ½ cup chopped | Fresh herb finish |
| Water | 1 cup | Steam for cooking |
| Shredded cheddar | 1 cup | Rich, melty topping |
Tools
| Tool | Purpose |
|---|---|
| Large baking dish | Holds peppers during baking |
| Small sharp knife | Cuts pepper tops cleanly |
| Large pot | Cooks filling mixture |
| Wooden spoon | Breaks up meat and stirs |
| Aluminum foil | Covers peppers while baking |
How to Make Black Bean Corn Stuffed Peppers
| Step | Instructions |
|---|---|
| 1. Prepare peppers | Cut tops off bell peppers, season inside with salt and pepper, place in baking dish |
| 2. Prep tops | Remove stems from tops, chop pepper tops for filling |
| 3. Heat oven | Preheat oven to 375°F |
| 4. Start filling | Heat oil in large pot, add onion, chopped peppers, cumin, coriander, salt, pepper. Cook 5-7 minutes |
| 5. Add meat | Add ground beef, break up with wooden spoon, cook 6-8 minutes until done |
| 6. Add garlic | Stir in minced garlic, cook 30 seconds |
| 7. Add vegetables | Add tomatoes, black beans, corn. Cover, boil, then simmer 3-4 minutes |
| 8. Finish filling | Off heat, stir in rice and cilantro |
| 9. Assemble | Divide filling among peppers, top with cheese |
| 10. Bake | Add water to pan, cover with foil, bake 50-55 minutes until peppers are tender |
Chef's Helpful Tips
- Choose peppers that stand upright easily by trimming a small slice from the bottom if needed
- Drain black beans and tomatoes well to prevent watery filling that makes peppers soggy
- Let filling cool slightly before stuffing to prevent cheese from melting too quickly
- Test pepper doneness by gently pressing the sides – they should give slightly but not collapse
- Save leftover filling to use as a burrito filling or serve over rice for another meal
Serving and Storage Tips
Serving Tips
Serve these stuffed peppers immediately while the cheese is melted and bubbly. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream for extra richness.
Pair with a simple side salad or Mexican rice for a complete meal. These peppers also work well alongside other comfort food casseroles for family gatherings.
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions for 2-3 minutes until heated through.
Mistakes to Avoid When Making Black Bean Corn Stuffed Peppers
Don’t skip draining the diced tomatoes and black beans. Excess liquid creates soggy filling that makes peppers watery and less appealing. Always drain thoroughly and pat dry if necessary.
Avoid overcooking the filling before stuffing. The mixture will continue cooking in the oven, so keep the initial cooking time minimal to prevent mushy vegetables and overcooked meat.
Never skip the water in the baking dish. This creates essential steam that helps cook the peppers evenly. Without it, peppers may burn on the bottom while remaining tough on top.
You Must Know
- Bell peppers should be firm and fresh for best results – avoid soft or wrinkled peppers that won’t hold their shape
- Ground beef should be at least 80% lean to prevent excessive grease that makes filling oily
- Cooked rice or quinoa must be completely cooled before adding to prevent clumping in the hot filling
- Covering with foil is essential for the first 45 minutes to steam peppers properly before browning cheese
Tips and Tricks for Black Bean Corn Stuffed Peppers
Make this recipe your own by experimenting with different cheese varieties. Try pepper jack for heat, or mix cheddar with Monterey Jack for complex flavor. Black bean and corn combinations work beautifully with various cheeses.
Prepare filling up to 2 days ahead and store refrigerated. This actually improves flavors as spices have time to meld. Just stuff peppers and bake when ready to serve.
For meal prep, assemble completely and freeze unbaked for up to 3 months. Bake directly from frozen, adding 15-20 minutes to cooking time.
Suggestions for Black Bean Corn Stuffed Pepper Variations
Create a vegetarian version by replacing ground beef with extra black beans, diced mushrooms, or cooked lentils. The seasonings work perfectly with plant-based proteins.
Try different grains instead of rice. Quinoa adds protein and a nutty flavor, while cauliflower rice reduces carbs. Each brings unique texture and nutritional benefits.
Experiment with pepper varieties beyond bell peppers. Poblano peppers offer mild heat, while large banana peppers provide tangy sweetness. Just like other versatile recipes, this base adapts well to different ingredients.
Add heat with diced jalapeños or chipotle peppers in adobo sauce. Start with small amounts and adjust to taste preferences.
FAQs:
Yes, you can assemble the stuffed peppers up to 24 hours ahead and refrigerate covered. Add 10-15 minutes to baking time if cooking from cold. The filling can be made up to 2 days ahead separately.
Reheat in the oven at 350°F for 15-20 minutes until heated through. Cover with foil to prevent drying. Microwave individual portions for 2-3 minutes, though oven reheating maintains better texture.
Absolutely! Freeze assembled unbaked peppers for up to 3 months, or freeze cooked peppers for up to 2 months. Bake frozen unbaked peppers directly, adding 15-20 minutes to cooking time.
Try ground turkey, chicken, or plant-based alternatives like lentils, mushrooms, or extra black beans. Adjust seasonings as needed since different proteins absorb flavors differently.
Peppers should be tender when gently pressed but still hold their shape. The filling should be heated through (165°F internal temperature) and cheese melted and bubbly on top.
Conclusion
Black Bean Corn Stuffed peppers deliver everything you want in a family dinner: bold flavors, satisfying nutrition, and beautiful presentation. This recipe transforms simple ingredients into an impressive meal that works for weeknight dinners or special occasions.
The combination of protein-rich black beans, sweet corn, and savory seasonings creates a filling that’s both comforting and nutritious. With make-ahead options and endless variations, these stuffed peppers will become a regular rotation in your meal planning.
Whether you’re feeding a crowd or preparing meals for the week, these Black Bean Corn Stuffed peppers offer the perfect balance of convenience and homemade goodness that brings families together around the dinner table.
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📖 Recipe Card
Black Bean Corn Stuffed Peppers Recipe
Ingredients
- 8–10 medium bell peppers
- 3 teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pound ground beef (85% lean)
- 3 garlic cloves, minced
- 1 can (15 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, drained
- 1 cup fresh corn kernels
- 1 cup cooked white rice
- ½ cup fresh cilantro, chopped
- 1 cup water
- 1 cup shredded cheddar cheese
Instructions
- Cut tops off bell peppers, season inside with salt and pepper, place in baking dish
- Remove stems from tops, chop pepper tops for filling
- Preheat oven to 375°F
- Heat oil in large pot, add onion, chopped peppers, cumin, coriander, salt, pepper. Cook 5-7 minutes
- Add ground beef, break up with wooden spoon, cook 6-8 minutes until done
- Stir in minced garlic, cook 30 seconds
- Add tomatoes, black beans, corn. Cover, boil, then simmer 3-4 minutes
- Off heat, stir in rice and cilantro
- Divide filling among peppers, top with cheese
- Add water to pan, cover with foil, bake 50-55 minutes until peppers are tender
Notes
- Choose peppers that stand upright easily by trimming a small slice from the bottom if needed
- Drain black beans and tomatoes well to prevent watery filling
- Let filling cool slightly before stuffing to prevent cheese from melting too quickly
- Test pepper doneness by gently pressing the sides – they should give slightly but not collapse
- Save leftover filling to use as a burrito filling or serve over rice
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 285
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
