Are you tired of boring, bland stuffed pepper recipes that leave you wanting more? Get ready to tantalize your taste buds with our mouthwatering No Rice Stuffed Peppers - a game-changing dish that proves healthy eating can be absolutely delicious! Packed with protein-rich black beans, sweet corn, and a perfect blend of spices, these peppers are about to become your new favorite weeknight dinner that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 4 bell peppers
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it is ready for baking the stuffed peppers.
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Rinse them under cold water and set aside to drain.
- In a large mixing bowl, combine the drained and rinsed black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir the mixture well until all ingredients are evenly distributed.
- If you are using cheese, reserve a portion for topping and mix the rest into the filling mixture. This will add creaminess and flavor to the stuffing.
- Carefully stuff each bell pepper with the black bean and corn mixture, pressing down gently to pack the filling in. Leave a little space at the top for the cheese if you are using it.
- Place the stuffed peppers upright in a baking dish. If they are unstable, you can trim the bottoms slightly to create a flat surface.
- Cover the baking dish with aluminum foil to keep the peppers moist while baking. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and sprinkle the reserved cheese on top of each stuffed pepper, if desired. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once done, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will make them easier to handle.
- Serve the stuffed peppers warm, garnished with fresh herbs if desired. Enjoy your delicious and healthy no rice stuffed peppers!
Tips
- Choose bell peppers that are firm and have a flat bottom to help them stand upright in the baking dish.
- For extra flavor, try roasting the bell peppers slightly before stuffing to enhance their natural sweetness.
- Don't overstuff the peppers - leave a little room at the top to prevent overflow during baking.
- If you want to make this dish vegan, simply omit the cheese or use a plant-based cheese alternative.
- Experiment with different spice combinations like adding smoked paprika or a dash of hot sauce for extra kick.
- These peppers are perfect for meal prep - they reheat wonderfully and can be stored in the refrigerator for up to 3-4 days.
- Serve with a side of Greek yogurt or sour cream to balance the spices and add a creamy element to the dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 10mg
