1/3 Photos of Fiesta Vegetable Stuffed Bell Peppers
Tomorrow Never Knows's Note:
I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course.
My Private Note
Units: US | Metric
- 4 medium red bell peppers
- 1 medium onion
- 473.18 ml frozen corn
- 2 (850.48 g) can black beans, drained and rinsed
- 9.85 ml olive oil
- 4.92 ml cumin
- 4.92 ml cayenne pepper
- 1 garlic clove, minced
- 9.85 ml cilantro, finely chopped
- 236.59 ml shredded cheddar cheese
- 236.59 ml shredded monterey jack pepper cheese
- 1Preheat oven to 350 degrees.
- 2Cut the peppers in half lengthwise and clean out the seeds.
- 3Chop the onion and sauté until they are soft but still slightly firm.
- 4Mix the onion, black beans, and corn together in a mixing bowl.
- 5In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
- 6Add the oil mixture to the vegetables, mix until they are thoroughly coated.
- 7Fill the pepper halves with the mixture.
- 8Top each pepper with combination of the two cheeses.
- 9On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
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Nutritional Facts for Fiesta Vegetable Stuffed Bell Peppers
Serving Size: 1 (1718 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 280.6
- Calories from Fat 99
- Total Fat 11.1 g
- Saturated Fat 6.0 g
- Cholesterol 27.4 mg
- Sodium 168.7 mg
- Total Carbohydrate 31.6 g
- Dietary Fiber 9.1 g
- Sugars 2.9 g
- Protein 15.7 g