Blazin’ Stuffed Peppers



  • 2 medium red bell peppers
  • 2 medium green bell peppers
  • 1/2 medium onion, chopped
  • 2 small tomatoes, chopped
  • 2 cups corn (fresh or frozen)
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 2 teaspoon cilantro, finely chopped
  • 1/4 cup shredded cheese (try pepper jack for more of a kick)


  1. Rinse peppers under cold water.
  2. Cut them in half lengthwise and remove the seeds.
  3. Place peppers in a large pot and cover with water.
  4. Bring the water to a boil, reduce the heat, cover and simmer for five minutes.
  5. Drain the peppers and set aside.
  6. Preheat oven to 350°.
  7. Sauté the chopped onion until tender.
  8. In a large bowl, mix together onions, tomatoes, corn and black beans.
  9. In a separate bowl, combine the rest of the ingredients, except the cheese and peppers.
  10. Add the oil mixture to the vegetables; mix until spread throughout.
  11. Place bell pepper halves on a greased baking sheet.
  12. Fill with the mixture sprinkle each one with cheese.
  13. Baked for 8 to 10 minutes or until cheese is completely melted.



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