Corn and Black Bean-Stuffed Peppers
Ingredients
- 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
Instructions
- Preheat oven to 375℉.
- 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.
- 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.
- Place peppers in a baking dish and bake until cheese is melted and browned, about 15-20 minutes.