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Black Bean Corn Stuffed Peppers Recipe


  • Author: Jennie Graham
  • Total Time: 1 hour 15 minutes
  • Yield: 5–6 1x

Description

These Black Bean Corn Stuffed Peppers are the ultimate one-dish dinner—vibrant, filling, and full of flavor. Sweet bell peppers are packed with a savory mixture of black beans, corn, seasoned beef, and rice, then topped with melty cheese for a hearty, customizable meal.


Ingredients

Scale
  • 810 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

  1. Cut tops off bell peppers, season inside with salt and pepper, place in baking dish
  2. Remove stems from tops, chop pepper tops for filling
  3. Preheat oven to 375°F
  4. Heat oil in large pot, add onion, chopped peppers, cumin, coriander, salt, pepper. Cook 5-7 minutes
  5. Add ground beef, break up with wooden spoon, cook 6-8 minutes until done
  6. Stir in minced garlic, cook 30 seconds
  7. Add tomatoes, black beans, corn. Cover, boil, then simmer 3-4 minutes
  8. Off heat, stir in rice and cilantro
  9. Divide filling among peppers, top with cheese
  10. 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
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired

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

Keywords: stuffed peppers, black bean recipes, corn and beef peppers, meal prep stuffed peppers, Mexican stuffed bell peppers, baked stuffed vegetables