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Legumes and Sweet Corn Chili-Stuffed Sweet Peppers
Original recipe: 6 servings · Prep: 20 min · Cook: 50 min · Total: 80 min
By PowerProteinPlates Editorial TeamPublished May 8, 2026 | Updated Oct 17, 2026
Mexican
80 mins
budget-friendlyeasy-recipesmeal-prep-friendly
Bell peppers filled with cooked black beans, kidney beans, corn and a spiced tomato mixture, then baked. Estimated timing (not kitchen-tested): preparation 20 minutes; cooking 50 minutes; additional elapsed time 10 minutes; total about 80 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
20 min
Cook
50 min
Total
80 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.
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Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until softened.
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Add minced garlic and cook for 1 minute until fragrant.
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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.
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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.
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Remove skillet from heat, then stir in fresh cilantro and lime juice.
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Place hollowed bell peppers upright in a baking dish. Fill each pepper evenly with the chili-legume mixture.
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If desired, sprinkle shredded cheese on top of each stuffed pepper.
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Cover the baking dish with foil and bake for 25 minutes.
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Remove foil and bake an additional 5-10 minutes until peppers are tender and cheese is melted and golden.
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Let cool for a few minutes before serving.
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Serve with avocado slices and lime wedges if desired.
Timing note
The stovetop filling preparation precedes 30-35 minutes baking and cooling. Allow additional time as needed; a tested total is not available.
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 useful.
- Can I change flour or binder ingredients?
- Substitutions have not been validated and can affect moisture, set and cooking. Check ingredient labels for relevant allergens.
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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