Total Time
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


  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

4 5

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 make it like a tamale. Thanks for sharing! Made for ZWT7!

5 5

We loved these peppers! Found some yellow peppers on sale at the grocers and couldn't resist getting them to use in this recipe - they were great! The cornmeal did give the filling a "tamale-like" texture. Healthy and filling - no meat needed. Thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

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