Corn, Black Bean Stuffed Peppers Recipe

A fun and creative way to add a little more green to the menu.
  • Ready in: 1 hour
  • Prep time: 20 minutes
  • Chill/Cook time: 40 minutes
  • By:
  • Servings: 6

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cooking methods

  • Bake


  1. Prepare oven to 350°F. In large skillet over medium-high heat, combine first 4 ingredients. Cook and crumble until no longer pink, about 6-8 minutes. Drain.
  2. Stir in cooked rice, tomato sauce and Corn, Black Bean Salsa. Stuff into prepared peppers. Place in a greased 13x9-inch baking dish. Add ½ cup water to bottom of dish; cover with aluminum foil.
  3. Bake 30 minutes. Remove foil, top peppers with cheese and continue baking, uncovered, 5-10 minutes.

Makes 6 servings.

Serve with prepared corn bread.

Make Ahead & Freeze: Place step 1 ingredients in a quart freezer bag. Place cooked rice, tomato sauce and Corn, Black Bean Salsa in a gallon freezer bag. Place cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Nutrition per Serving: Calories: 440 Total Fat: 23g Sat. Fat: 11g Cholest: 95mg Sodium: 1,160mg Carbs: 28g Fiber: 4g Sugar: 10g Protein: 30g

Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.

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Rated 5 out of 5 by from Just yummy!! Short and sweet... quick, easy, colorful YUMMY! Kiddos will love!
Date published: 2017-09-13
Rated 5 out of 5 by from Best ever stuffed peppers! The entire family loved it I cannot wait to use my garden peppers to make this many more times during the fall.
Date published: 2017-05-08
Rated 5 out of 5 by from Go to meal! My family LOVES this meal -- except that I cut up the peppers and bake the whole thing in a casserole dish. It's so much easier for everyone to dig in right away -- especially if you have younger ones who would need their peppers cut for them.
Date published: 2016-12-14
Rated 5 out of 5 by from Tasty twist This is a wonderful tasty twist on a classic stuffed pepper
Date published: 2016-07-06
Rated 5 out of 5 by from new family fav Everyone in the house loves it!! The adjustments that I've made to the recipe is to use my favorite boxed Mexican rice instead of the plain rice and tomato sauce. I also cut the bell pepper in half, and put a ton of cheese on top in the last 5-10 minutes of baking
Date published: 2016-03-25
Rated 5 out of 5 by from Simple and Delicious Peppers A family favorite because you can't go wrong with Tastefully Simple Corn and Black Bean Salsa, it's the best and I cook with it at least once a week. I love sharing this recipe with friends.
Date published: 2015-11-20
Rated 5 out of 5 by from Love this one! A whole new twist to a classic favorite I was raised on. The fact that it uses one of my favorite TS products is a bonus!
Date published: 2015-08-15
Rated 5 out of 5 by from Yummy! Love how it gives a classic a whole new favor! It was so good will be making this again!
Date published: 2015-05-20
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