Go Back
Sweet Corn Chili Stuffed Peppers are a feast for the eyes and the palate, boasting vibrant colors and bold flavors that make them an appealing choice for any meal. The combination of bell peppers, sweet corn, black beans, and quinoa creates a dish that is not only delicious but also packed with nutrition. Each bite is a medley of textures and tastes, making it a satisfying option for everyone, whether you're a vegetarian or just looking to incorporate more plant-based meals into your diet.

Sweet Corn Chili Stuffed Peppers

Brighten up your dinner table with Sweet Corn Chili Stuffed Peppers! This visually stunning dish combines colorful bell peppers with a delicious filling of sweet corn, black beans, and quinoa. Packed with nutrients, these stuffed peppers are perfect for any meal and can easily be customized to suit your taste. Whether you're hosting a gathering or preparing a comforting weeknight dinner, this recipe is sure to delight and satisfy everyone, regardless of dietary preferences.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup sweet corn kernels (fresh or frozen)

1 cup black beans (canned, drained, and rinsed)

1 cup cooked quinoa (or rice)

1 cup diced tomatoes (canned or fresh)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Preparation: Preheat your oven to 375°F (190°C). Carefully slice off the tops of the bell peppers with a sharp knife and remove the seeds and membranes using a spoon or your fingers. Set the cleaned peppers aside in a baking dish.

    Cook the Filling: In a large mixing bowl, combine the sweet corn, black beans, cooked quinoa, and diced tomatoes. Add the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Mix thoroughly until all the ingredients are evenly incorporated.

      Stuff the Peppers: Using a spoon, gently fill each bell pepper with the sweet corn chili mixture. Press down lightly to ensure each pepper is adequately packed and holds its shape.

        Top with Cheese: Once all peppers are filled, evenly distribute the shredded cheese on top of each stuffed pepper, allowing it to melt beautifully during baking.

          Bake: Place the stuffed peppers upright in the prepared baking dish. Pour a small splash of water into the bottom of the dish, which helps steam the peppers as they cook. Cover the dish loosely with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

            Uncover and Broil: After baking, carefully remove the foil. Switch your oven setting to broil, then place the peppers under the broiler for an additional 3-5 minutes. Keep a close eye on them to avoid burning, and broil until the cheese is bubbly and golden brown.

              Serve: Remove the dish from the oven and allow to cool for a few moments. Garnish the stuffed peppers with freshly chopped cilantro for a pop of color and flavor. Serve hot and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings