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Blazin' Stuffed Peppers

Blazzin' Stuffed Peppers
Blazzin' Stuffed Peppers
This healthy recipe comes from NDSU Extension Service.


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


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

Makes 8 servings.

Per Serving: about 130 calories, 2 grams (g) of fat, 26 g carbohydrate, 7 g protein, 7 g fiber, and 240 mg sodium

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