Pork
Powerproteinplates
Legumes and Sweet Corn Chili-Stuffed Sweet Peppers
By Powerproteinplates Test KitchenReviewed by Powerproteinplates Editorial TeamPublished May 8, 2026 · Updated May 11, 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.
Frequently Asked Questions
Reader questions and answers for this recipe will appear here.
Customize this high-protein vegetarian chili-stuffed sweet peppers recipe according to dietary preferences or restrictions:
- Legumes: Substitute black and kidney beans with chickpeas or lentils for a different protein texture and similar nutritional benefits.
- Sweet Corn: Use diced zucchini or extra bell peppers for a lower-carb, nutrient-rich variation.
- Grains: Replace quinoa or brown rice with cauliflower rice for a keto-friendly, low-carb alternative.
- Cheese: Opt for vegan cheese or omit entirely for a dairy-free, vegan-friendly dish.
- Protein Boost: Add crumbled tofu or tempeh to increase muscle-building protein while keeping it plant-based.
- Spice Level: Adjust or omit cayenne pepper to make the recipe milder and more kid-friendly.
These flexible substitution options keep the dish budget-friendly, nutritious, and enjoyable for diverse dietary needs while preserving its bold, savory Mexican essence.
Protein Highlight
This Legumes and Sweet Corn Chili-Stuffed Sweet Peppers recipe is a rich source of plant-based protein from black beans, kidney beans, and optional quinoa, providing essential amino acids for muscle growth and sustained energy. It's an excellent choice for vegetarian athletes and fitness enthusiasts seeking a natural, high-protein meal. Additionally, the high fiber content supports healthy digestion and fullness, making it perfect for meal prep and balanced nutrition that's both satisfying and flavorful.
Goal Fit
Ideal for fitness and health goals, this vegetarian stuffed pepper recipe combines protein-rich legumes and sweet corn to support muscle building, weight management, and digestive health. The fiber in black and kidney beans promotes satiety and steady energy, which is essential for weight loss and endurance.
Low in fat and optionally combined with complex carbs like quinoa or brown rice, it fuels recovery and sustained workouts. Its easy meal-prep format fits busy lifestyles, while budget-friendly and kid-approved qualities make it accessible for families seeking wholesome, anti-inflammatory meals with heart-healthy spices like cumin and chili powder.
Protein Density
With its excellent protein density, this legume and sweet corn chili-stuffed pepper recipe offers a powerful vegetarian alternative to animal proteins. The combination of black beans and kidney beans delivers a robust protein and fiber profile that promotes muscle repair and satiety per calorie.
Adding quinoa or brown rice enhances the protein quality, making the dish meal-prep-friendly and ideal for those aiming for a nutrient-packed, balanced diet. This recipe’s kid-friendly and easy-to-prepare nature ensures it fits into family routines without compromising wholesome nutrition or bold Mexican flavors.
It’s a delicious way to fuel muscle maintenance, weight-loss, and overall wellness with plant-based power.
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