Mexican Stuffed Peppers

Serving size:
 4 Servings


    • 4
    • bell peppers (green, yellow, red and/or orange)
    • 1 T
    • oil
    • 1⁄3 c
    • onion (chopped)
    • 2 clv
    • garlic (minced)
    • 2 c
    • tomatoes (chopped, fresh or canned)
    • 1
    • jalapeno pepper (seeded and minced)
    • 2 T
    • parsley (chopped fresh )
    • 1 T
    • oregano (chopped fresh, or 1 tsp. dried)
    • 1 t
    • cumin (ground)
    • 1⁄2 t
    • salt
    • 1
    • bay leaf
    • 2 c
    • corn (frozen, thawed)
    • 1 1⁄2 c
    • black beans (or 1-15oz. can)
    • 1⁄4 c
    • parmesan cheese (freshly grated )
45 minutes
Ready in
45 minutes


These will become a favorite weeknight dinner!

Recipe reprinted with permission from Simply in Season © by Herald Press


Preheat oven to 350F. Cut 1/2-inch off the top of the peppers and discard seeds. Steam whole peppers in 1-inch boiling water until tender, about 5-8 minutes. Remove peppers from water and set aside. In a large frypan, saute the onion and garlic in the oil. Add the tomatoes, jalapeño pepper, herbs and spices and cook 5 minutes. Add the corn and black beans and simmer 10 minutes. Place peppers in an oven-proof dish so that they stand upright, cut ends up. Stuff peppers with vegetable mixture. Any extra filling can be placed in the pan and baked next to the peppers. Sprinkle cheese on the top and bake about 20 minutes, or until heated through.


Note: Mexican cotija cheese may be substituted for the Parmesan.


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