Pork
Powerproteinplates
Legumes and Sweet Corn Chili-Stuffed Sweet Peppers
By Powerproteinplates Editorial TeamPublished May 8, 2026 | Updated Jul 22, 2026
Mexican
55 mins
high-proteinvegetarianbudget-friendlyeasy-recipeshigh-fibermeal-prep-friendlykid-friendly
A nutritious, high-protein vegetarian stuffed pepper recipe featuring black beans, kidney beans, sweet corn, and chili spices. Ideal for budget-friendly meal prep and family-friendly dinners rich in fiber and flavor.
Prep
20 min
Cook
35 min
Total
55 min
Servings
6
Difficulty
easy
Cuisine
Mexican
Ingredients
Servings
6
- 6 large sweet bell peppers (any color)
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked kidney beans, drained and rinsed
- 1 cup sweet corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust to preference)
- 1/2 cup cooked quinoa or brown rice (optional for extra bulk)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Juice of half a lime
- 1/4 cup shredded low-fat cheese or vegan cheese (optional topping)
- Avocado slices and lime wedges for serving (optional)
Instructions
-
Preheat oven to 375°F (190°C).
-
Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
-
Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until softened.
-
Add minced garlic and cook for 1 minute until fragrant.
-
Stir in drained diced tomatoes, tomato paste, cumin, chili powder, smoked paprika, cayenne (if using), salt, and black pepper. Cook for 5 minutes, stirring occasionally.
-
Add black beans, kidney beans, sweet corn, and cooked quinoa or brown rice if using. Mix well and cook for another 5 minutes to blend flavors.
-
Remove skillet from heat, then stir in fresh cilantro and lime juice.
-
Place hollowed bell peppers upright in a baking dish. Fill each pepper evenly with the chili-legume mixture.
-
If desired, sprinkle shredded cheese on top of each stuffed pepper.
-
Cover the baking dish with foil and bake for 25 minutes.
-
Remove foil and bake an additional 5-10 minutes until peppers are tender and cheese is melted and golden.
-
Let cool for a few minutes before serving.
-
Serve with avocado slices and lime wedges if desired.
Tips
Protein Highlight
black bean gives this legumes recipe its main protein focus, while supporting ingredients add texture, fiber, or slow-burning carbohydrates. Keep the protein portion clear on the plate instead of letting sauces, toppings, or starches become the bulk of the meal.
Goal Fit
This recipe fits meal prep, active-week eating, and balanced family meals because it combines familiar ingredients with a fitness-friendly structure. Use it when you want a practical option that can support recovery, satiety, or steady energy without turning the meal into a supplement-style dish.
Protein Density
To keep the protein density strong, measure calorie-dense extras and add more black bean or a compatible high-protein side before increasing the starch or sauce. If you scale the recipe, preserve the ratio between the protein base and the vegetables, grains, or toppings.
Frequently Asked Questions
- Can I meal prep Legumes and Sweet Corn Chili-Stuffed Sweet Peppers?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more black bean or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Ingredient Replacements
- large sweet bell peppers: Use the closest lean protein or high-protein base that fits the recipe format, and keep the portion similar so the texture and protein balance stay intact.
- cooked black beans, drained and rinsed: Swap with a similar cooked grain, vegetable, dairy item, or pantry ingredient when needed, adjusting liquid or cooking time if the replacement is wetter or drier.
- cooked kidney beans, drained and rinsed: Use a related spice, herb, sauce, or aromatic if this ingredient is unavailable, then taste before adding extra salt or heat.
- Gluten-free option: Choose certified gluten-free grains, crumbs, sauces, and pantry items when cross-contact matters.
- Dairy-free option: Replace yogurt, cheese, kefir, or milk-based ingredients with unsweetened high-protein dairy-free alternatives when they fit the recipe.
- Calorie adjustment: Keep oils, sweeteners, nuts, cheese, and creamy sauces measured so the recipe stays aligned with a protein-forward plate.
Storage
Cool Legumes and Sweet Corn Chili-Stuffed Sweet Peppers before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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