Corn Stuffed Peppers
Corn Stuffed Peppers are a vibrant and hearty dish that combines the sweetness of corn with the earthiness of black beans and the crunch of walnuts, all nestled in tender green peppers. Perfect for a family dinner or a potluck, this recipe is both filling and nutritious, appealing to vegetarians and meat-lovers alike.
Ingredients
- 8 large green peppers ⓘ
- 1 1/4 tsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 3 c. cooked rice ⓘ
- 1 (15 oz.) can black beans, rinsed and drained ⓘ
- 1 (11 oz.) can Mexican style corn, drained ⓘ
- 1 medium onion, chopped
- 1 c. chopped walnuts ⓘ
- 1 (4 oz.) can chopped green chilies
- 1/2 tsp. liquid smoke (optional) ⓘ
- 1/2 tsp. cumin ⓘ
- 1/2 c. shredded Monterey Jack cheese ⓘ
Instructions
- Cut thin slice from stem end of each pepper.
- Remove seeds and membranes.
- Rinse.
- Cook peppers in enough boiling water to cover for 5 minutes.
- Drain.
- Season inside peppers with 1 teaspoon salt and pepper.
- Set aside.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion before mixing it with the other filling ingredients. If you're looking for a nut-free option, you can substitute the walnuts with cooked quinoa or omit them entirely. To enhance the spice level, add diced jalapeños or a pinch of cayenne pepper to the filling. This recipe is versatile and can also be adapted to include other vegetables from your fridge.
Serving Suggestions
Serve these Corn Stuffed Peppers alongside a fresh green salad or your favorite Mexican recipes like Chalupas for a complete meal. They also pair beautifully with a dollop of sour cream or guacamole on top. For a heartier option, serve with warm tortillas or over a bed of seasoned rice.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 2-3 minutes or in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You may want to cover them with foil to prevent drying out while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Stuffed Peppers contains roughly 338 calories, with 11g protein, 98g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (266% of the Daily Value), vitamin C (161% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1404mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed peppers in advance?
Yes, you can prepare the filling and stuff the peppers a day ahead. Simply store them in the refrigerator until you're ready to cook. If you want to freeze them, wrap each stuffed pepper tightly in plastic wrap and place them in a freezer-safe container for up to 3 months.
What can I substitute for black beans?
If you don't have black beans on hand, you can use pinto beans or kidney beans as a substitute. For a different flavor profile, consider adding cooked lentils or chickpeas, which will complement the other ingredients nicely.
Can I make this recipe vegan?
Absolutely! To make this recipe vegan, simply omit the Monterey Jack cheese or replace it with a vegan cheese alternative. The rest of the ingredients are already plant-based, making it a great choice for vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).