Get ready to transform your dinner table with a mouthwatering Mexican-inspired dish that's about to become your new obsession! These Stuffed Peppers with Smoked Corn are not just a meal – they're a culinary adventure that combines smoky, hearty flavors with a nutritious punch that will leave your taste buds dancing and your body thanking you. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your dinner game with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup smoked corn
- 1 cup black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the bell peppers by washing them thoroughly. Cut each pepper in half lengthwise, removing the seeds and membranes. Pat the pepper halves dry with paper towels.
- In a large mixing bowl, combine the smoked corn, black beans, cooked quinoa, cumin, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
- Arrange the bell pepper halves on the prepared baking sheet, cut side up. Generously fill each pepper half with the corn, bean, and quinoa mixture, pressing gently to pack the filling.
- Drizzle olive oil over the stuffed peppers, ensuring each pepper is lightly coated. This will help promote even browning and add a rich flavor.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the peppers are tender and the edges start to slightly char.
- Remove from the oven and let the stuffed peppers rest for 5 minutes before serving. This allows the filling to set and makes them easier to handle.
- Optional: Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of Greek yogurt before serving.
Tips
- Choose peppers that are firm and have a flat bottom to help them stand upright while baking.
- For extra flavor, consider roasting the corn before mixing it into the filling to enhance its smoky profile.
- Don't overfill the peppers – leave a little room for the ingredients to steam and expand.
- If you want a crispy top, sprinkle some cheese or breadcrumbs over the peppers in the last 5 minutes of baking.
- Prep ingredients ahead of time to make the cooking process faster and more streamlined.
- For a protein boost, add some shredded chicken or ground turkey to the filling mixture.
- Experiment with different types of beans or grains to keep the recipe exciting and varied.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
