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Spicy Black Bean and Corn Stuffed Bell Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno pepper. Cook for 3-4 minutes until softened.
- Add the black beans, corn, cumin, chili powder, paprika, salt, and black pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the cooked rice, 3/4 cup of the shredded cheddar cheese, and chopped cilantro.
- Spoon the black bean and corn mixture into the prepared bell peppers, packing it down tightly. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese and lightly brown the tops of the peppers.
- Allow the stuffed bell peppers to cool for a few minutes before serving. Enjoy!
Spicy Black Bean and Corn Stuffed Bell Peppers have a rich history rooted in Southwestern cuisine. This dish is a fusion of Mexican and American flavors, with a kick of spice and a burst of sweetness from the corn. Chefs in the Southwest region, particularly in Texas and New Mexico, have perfected this recipe, infusing it with their own unique twists and techniques. The key to making the best version of this dish lies in the balance of flavors and the freshness of the ingredients. The combination of black beans, corn, and spicy seasonings creates a mouthwatering filling that is then stuffed into vibrant bell peppers and baked to perfection. This dish is a popular vegetarian option and is often served as a main course or a side dish. Whether enjoyed at a local Tex-Mex restaurant or homemade with a personal touch, Spicy Black Bean and Corn Stuffed Bell Peppers are a delightful culinary experience that captures the essence of Southwestern cuisine.
60 min
4
350 calories
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