Southwestern Black Bean Stuffed Bell Peppers

These Southwestern Black Bean Stuffed Bell Peppers offer a vibrant and nutritious twist on the classic stuffed peppers, combining hearty black beans, corn, and zesty spices for a delightful main dish.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

4 large bell peppers

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

1 cup canned black beans, drained and rinsed

1 cup corn kernels

1 cup cooked quinoa

1 cup diced tomatoes, drained

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F (190°C).

2. Slice the tops off the bell peppers and remove seeds and membranes.

3. In a skillet over medium heat, add olive oil and sauté onions and garlic until softened.

4. Stir in black beans, corn, quinoa, tomatoes, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes.

5. Stuff each bell pepper with the mixture and place in a baking dish.

6. Sprinkle shredded cheese on top of each stuffed pepper.

7. Cover with foil and bake for 25 minutes.

8. Remove foil and bake for an additional 10 minutes until the cheese is bubbly.

9. Garnish with fresh cilantro before serving.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for 15 minutes or until heated through. Alternatively, microwave on high for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.