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 6g 10%
  • Carbs 171g 57%
  • Saturated 1g 7%
  • Fiber 37g 147%
  • Trans 0g
  • Sugars 25g
  • Monounsaturated 1g
  • Polyunsaturated 3g
  • Protein 44g 88%
  • Sodium 1,644mg 69%
  • Calcium 305mg 30%
  • Magnesium 372mg 93%
  • Potassium 3,658mg 105%
  • Iron 13mg 74%
  • Zinc 7mg 48%
  • Phosphorus 792mg 113%
  • Vitamin A 223µg 25%
  • Vitamin C 203mg 338%
  • Thiamin (B1) 2mg 128%
  • Riboflavin (B2) 1mg 41%
  • Niacin (B3) 11mg 55%
  • Vitamin B6 2mg 82%
  • Folic Acid (B9) 808µg 202%
  • Vitamin E 7mg 34%
  • Vitamin K 43µg 53%
Have a question about nutritional data? Let us know.
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