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:

433 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, No Oil Added, No Sugar Added

Daily value:



  • Fat 3g 5%
  • Carbs 86g 29%
  • Saturated 1g 3%
  • Fiber 18g 73%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 22g 44%
  • Sodium 822mg 34%
  • Calcium 152mg 15%
  • Magnesium 186mg 46%
  • Potassium 1,829mg 52%
  • Iron 7mg 37%
  • Zinc 4mg 24%
  • Phosphorus 396mg 57%
  • Vitamin A 112µg 12%
  • Vitamin C 101mg 169%
  • Thiamin (B1) 1mg 64%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 6mg 28%
  • Vitamin B6 1mg 41%
  • Folic Acid (B9) 404µg 101%
  • Vitamin E 3mg 17%
  • Vitamin K 21µg 27%
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