Mexican Stuffed Peppers

Mexican Stuffed Peppers
Lindsay S. Nixon


  • green bell peppers, seeded and diced
  • 3/4 Cups  frozen corn, thawed
  • 3/4 Cups  no-salt-added black beans, drained and rinsed
  • 1/4 Cup  cornmeal
  • 1 Tablespoon  chili powder
  • 1 Teaspoon  onion flakes
  • 1/2 Teaspoon  cumin
  • 3/4 Cups  salsa
  • 1/2 Cup  water

A simple mixture of salsa, corn, and black beans seasoned with chili powder, onion flakes, and cumin makes up the tasty and flavorful filling in this stuffed peppers recipe. It's the perfect side dish for a Mexican-themed dinner or a light meal all on its own.


Preheat the oven to 375 degrees.

Cut the peppers into boats and clean out the insides. In a pot, heat all of the other ingredients over medium-high heat, until thickened and bubbling, about 3 minutes. Place the peppers in a baking dish and spoon the mixture into the peppers. Cover with foil and bake until the peppers are tender, about 20 minutes.


Calories per serving:

431 calories

Dietary restrictions:

High Fiber, Low Fat Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 6g 10%
  • Carbs 170g 57%
  • Saturated 1g 7%
  • Fiber 36g 145%
  • Trans 0g
  • Sugars 23g
  • Protein 44g 88%
  • Sodium 1,341mg 56%
  • Calcium 299mg 30%
  • Magnesium 372mg 93%
  • Potassium 3,681mg 105%
  • Iron 13mg 74%
  • Zinc 8mg 50%
  • Phosphorus 786mg 112%
  • Vitamin A 4,147IU 83%
  • Vitamin C 203mg 338%
  • Thiamin (B1) 2mg 125%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 2mg 80%
  • Folic Acid (B9) 808µg 202%
  • Vitamin E 7mg 33%
  • Vitamin K 43µg 54%
  • Fatty acids, total monounsaturated 1g
  • Fatty acids, total polyunsaturated 3g
See detailed nutritional info Have a question about nutritional data? Let us know.

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