Recipe Image
Blazin’ Stuffed Peppers
Photo Credit:
NDSU Extension

Blazin’ Stuffed Peppers

Recipe Type

These peppers are "blazin" with flavorful spices.



  • 4 medium bell peppers, any color
  • ½ medium onion, chopped
  • 2 cups corn (fresh or frozen)
  • 2 small tomatoes, chopped
  • 2 (15.5-ounce) cans black beans, drained and rinsed
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 2 teaspoon cilantro, finely chopped
  • 1 cup shredded cheddar cheese (try Pepper Jack for more spice)


Rinse peppers and cut in half lengthwise; remove seeds. Place peppers in a large pot and cover with water. Bring to a boil, reduce the heat, cover and simmer for five minutes; drain. Set pepper halves on greased baking sheet. Preheat oven to 350 F. In a small skillet, sauté the chopped onion until tender.

Mix together onions, tomatoes, corn and black beans in a medium-sized bowl. In a small bowl, combine oil and seasonings; add to vegetable mixture and mix thoroughly. Fill pepper halves with mixture and top with cheese. Bake for eight to 10 minutes or until cheese is melted.

Dietary and Nutrition


Pulses play an important role in plant-based diets. Because they contain an average of 7 to 8 grams of protein per ½ cup cooked, they are an excellent source of plant-based protein. Pulses contain eight of the nine essential amino acids, but a complete protein source can be created by pairing a pulse with a grain, such as rice, quinoa or whole wheat bread.

Learn more
Page Portals

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This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.