Black Bean & Corn Stuffed Peppers

Simple and delicious.  These Black Bean & Corn Stuffed Peppers are a perfect, quick, and filling dinner for everyone!

INGREDIENTS

Black Bean and Corn Stuffed Peppers.JPG

4 bell peppers, tops sliced off
1 15oz. can black beans, rinsed
2 ears corn, kernels stripped (or 1 10oz. bag frozen corn, thawed)
3/4 cup grated pepper Jack
3 scallions, thinly sliced
2 tsp chili powder
a couple dashes of hot sauce
Salt & pepper to taste

DIRECTIONS

  • Preheat oven to 350 degrees F. In a large pot of simmering water, steam peppers until tender, 5 to 7 minutes, then drain and let cool. Once cool, halve and arrange in a large glass baking dish.

  • Meanwhile, in a large bowl, combine black beans, corn, 1/2 cup pepper jack, 2 scallions, chili powder, and hot sauce and season with salt.

  • Spoon black bean mixture into bell peppers and sprinkle with more cheese. Bake until cheese is melted and mixture is warmed through, 7 to 10 minutes.

  • Top with scallions and serve.

Dinner, Healthy, Vegetarian, Side Dishes, Side DishMarie KellyMilford KitchenMexican food, corn, black beans, bell peppers, peppers, pepper jack, cheese, dinner, lunch, side dish, vegetarianComment