Corn and Black Bean-Stuffed Peppers

Corn and Black Bean-Stuffed Peppers


4 red, yellow, or orange bell peppers

1 (12oz) bag frozen Flav-R-Pac Whole Kernel Corn

1 (15oz) can black beans, rinsed and drained

1 large tomato, chopped

4 green onions, chopped

2 tablespoons chili powder

1 cup (4 ounces) grated pepper jack cheese



  1. Preheat oven to 375℉.
  2. Cut top ¼ off peppers and remove seeds. You may have to cut off a small slice from the bottom of the peppers to get them to stand up straight. Place peppers in a microwave-safe dish, cover, and microwave on high 3-4 minutes or until slightly softened.
  3. Remove and discard stem from tops of peppers and dice the pepper tops. In a medium bowl, stir together diced pepper, corn, beans, tomato, green onion, and chili powder. Season with salt to taste. Stuff peppers with corn mixture, then top with cheese.
  4. Place peppers in a baking dish and bake until cheese is melted and browned, about 15-20 minutes.
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