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Stuffed Bell Peppers with Black Beans and Corn

Imagine the aroma of roasted tomatoes mingling with cumin and smoked paprika, all nestled in tender bell peppers and topped with melted cheddar. Intrigued?

These Stuffed Bell Peppers with Black Beans and Corn are not just visually appealing but also packed with nutrients, making them a perfect meal for those seeking a healthy and delicious option.


  • 6 medium bell peppers
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Pinch of red pepper flakes
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 3/4 cup fresh or frozen corn kernels
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 tablespoons minced fresh cilantro leaves and tender stems
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup shredded old fort cheddar cheese
  • 3 or 4 sliced pickles
  • 1/3 cup shredded carrots
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • Sour cream, for serving


  1. Preheat the oven:
    • Heat the oven to 400°F (200°C).
  2. Prepare the bell peppers:
    • Halve the bell peppers lengthwise. Remove the ribs and seeds.
    • Arrange the peppers cut-side up in a baking dish. Season generously with salt and pepper.
  3. Cook the filling:
    • Heat the olive oil in a pan over medium heat until shimmering.
    • Add the onion and a pinch of salt, and cook until translucent, about 5 minutes.
    • Add the minced garlic (or garlic powder), cumin, smoked paprika, oregano, parsley, balsamic vinegar, red pepper flakes, and black pepper. Cook for 1-2 minutes until fragrant.
    • Add the diced tomatoes and their juices, and simmer for 5 minutes.
    • Stir in the corn and black beans, and cook for a few minutes to allow the flavors to meld.
    • Remove from heat, and stir in the cilantro and lemon juice. Taste and adjust the seasonings if needed.
  4. Assemble the peppers:
    • Fill the bell peppers with the mixture, pressing down to pack them tightly.
    • Sprinkle the shredded cheddar cheese on top of the peppers.
  5. Bake:
    • Bake in the preheated oven until the peppers are tender, 25 to 45 minutes.
  6. Serve:
    • Garnish with sliced pickles, shredded carrots, and a dollop of sour cream.

Macronutrients (per serving, assuming 6 servings):

  • Calories: 250 kcal
  • Protein: 10g
  • Carbohydrates: 25g
  • Fat: 12g
  • Fiber: 7g

Enjoy these stuffed bell peppers as a wholesome and flavorful meal!