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
- 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
- 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