Spicy Black Bean Stuffed Peppers

Okay, Veggie Guys and Gals…here is a good one!  The spice level is adjustable depending on which type of pepper you use.  You can use bell for no heat or try some cherry peppers, like me!  I removed the seeds and it was the perfect level for me.  The recipe only serves two, so adjust that as needed also.








Spicy Black Bean Stuffed Peppers:

2 small peppers

1/2 medium sized onion, diced

1 clove of garlic, minced

1 Tbsp olive oil

1 15 oz can black beans, drained/rinsed

1/4 c water

2 tsp cumin

 2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt

1 pinch cayenne

1/2 c sweet corn

1/2 c shredded Mexican cheese

fresh cilantro, salsa, and sour cream for serving

* Cut a slit through length of each pepper.  On a baking sheet, roast in a preheated 400 degree oven for 15 minutes, until skin start to soften and blister.  Heat olive oil in a pan.  Saute the onion for 3 minutes.  Add garlic and stir for 30 seconds.  Stir in black beans, water, corn, and all the spices.  Simmer for 15- 30 minutes.  Fill the peppers with the mixture and sprinkle with cheese.  Broil until cheese is bubbly.  Garnish with toppings of your choice. 

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