Mexican Stuffed Peppers Recipe

Dec 05, 2012 @ 6:36 PM
Posted by Lindsay S. Nixon, Special Contributor

Nutrition

Cal/Serving: 437
Daily Value: 22%
Servings: 2

High-Fiber, Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	3g	5%
Saturated	1g	3%
Trans	0g	0%
Carbs	86g	29%
Fiber	17g	70%
Sugars	12g	0%
Protein	22g	44%
Sodium	668mg	28%
Calcium	154mg	15%
Magnesium	181mg	45%
Potassium	1739mg	50%
Iron	6mg	36%
Zinc	4mg	25%
Vitamin A	1634IU	33%
Vitamin C	11mg	19%
Thiamin (B1)	1mg	60%
Riboflavin (B2)	0mg	19%
Niacin (B3)	4mg	20%
Vitamin B6	1mg	31%
Folic Acid (B9)	406µg	102%
Vitamin E	3mg	15%
Vitamin K	13µg	16%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	1g	0%

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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.

INGREDIENTS

2 green bell peppers, seeded and diced
3/4 cup frozen corn, thawed
3/4 cup 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 cup salsa
1/2 cup water

DIRECTIONS

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.