Prep 15 mins
Cook 10 mins
I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.
- 4 medium red bell peppers
- 1⁄2 medium onion
- 2 cups frozen corn
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 teaspoons olive oil
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 1 garlic clove, minced
- 2 teaspoons cilantro, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack pepper cheese
- Preheat oven to 350 degrees.
- Cut the peppers in half lengthwise and clean out the seeds.
- Chop the onion and sauté until they are soft but still slightly firm.
- Mix the onion, black beans, and corn together in a mixing bowl.
- In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
- Add the oil mixture to the vegetables, mix until they are thoroughly coated.
- Fill the pepper halves with the mixture.
- Top each pepper with combination of the two cheeses.
- On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
A big hit at a Mexican themed party I had. I used these baby sweet peppers (red, orange and yellow) that you can get at costco, so they were bite-size. I sliced them lengthwise and stuffed them. I used Mexican chese instead of chedder, but I think next time I'll use cheddar. I broiled them for 15 minutes. They were so beautiful...
This was delicious. We substituted vegetarian ground beef (seitan) for the black beans. Will definitely make this one again!
I had an overload of garden green peppers and was looking for a different recipe for stuffed peppers. Your's caught my eye. I'm glad it did. It's a "Keeper" for us. Your stuffing ingredients made more than 4 peppers for me. Based on some reviews, I added 1 egg and 1 Cup chedder cheese to the mix. This held the mix together. Also, I added 1 Tbl. cumin more to the mix, plus 1 diced hot pepper and 1 red pepper to the onions, when I sauted the onions. I stuffed whole raw peppers. Filled a 2 qt. glass dish. I wanted some juice in the dish and added a 14oz. can of diced tomatoes with the juice in the dish. Baked in the oven at 350 degrees until the peppers were almost tender (still had some crunch) I then sprinkled the last cup of monterey jack pepper cheese on the top and put the dish back in the oven until the cheese melted. "Oh My God"! It was awsome! Leftovers tasted better. Had some for the freezer. Defrosted those - They were good too. This is fantastic recipe. Thank you for a "favorite".