Total Time
1hr
Prep 10 mins
Cook 50 mins

Colorful and delicious dish! I am marking serving sizes for use as an entree, but we also enjoy to serve this as a side by serving them halved. This is based off of a recipe card I picked up in the grocery. Use the salsa of your preferred heat level to adjust it to your taste, or use pepperjack cheese to add some extra zip.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Slice off the top of each pepper and clean out the seeds.
  3. Combine tomatoes, black beans, corn, onion, salsa, 3/4 c of the cheese, cornmeal, cilantro, cumin and water. Mix well.
  4. Spoon veggie mixture into the peppers.
  5. Sprinkle the remaining cheese on top of each pepper.
  6. Place peppers in an 8x8" baking pan and fill with 1/2" of water.
  7. Bake 50 minutes, or until peppers are tender and the filling is heated through.
  8. Let stand 5 minutes before serving warm, garnished with green onions and cilantro.
Most Helpful

I love all the ingredients in this, and love the color and delightful presentation that this recipe offers! The taste wasn't quite what I expected....not sure what was missing. Maybe some jalapenos? Love the cornmeal....to make it like a tamale. Thanks for sharing! Made for ZWT7!

breezermom June 02, 2011

I'm kind of obsessed with these. My husband helped me pull them together, and was pretty skeptical (neither of us are vegetarians), but even he had to admit they made a delicious meal. I tossed in half a teaspoon of chili powder, which was the right amount for us, but otherwise made the recipe as directed. Some chips and salsa on the side and we were fat and happy.

Karen S. August 15, 2016

Yummy and healthy! I added some ground beef for more protein. Could have done with a little more flavor, but overall very fresh, colorful, and lovely!

Stacey C. August 05, 2016

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