Black Bean and Corn Stuffed Bell Peppers with Avocado
Black Bean and Corn Stuffed Bell Peppers with Avocado are a vibrant, satisfying dish that combines the earthy flavors of black beans and sweet corn, all nestled in colorful bell peppers. This nutritious recipe is not only visually stunning but also quick to prepare, making it perfect for any occasion—from casual weeknight dinners to festive gatherings. Topped with creamy avocado and melted cheese, each bite offers a delightful mix of textures and tastes that will impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or orange)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup cooked quinoa or rice
- 1 ripe avocado, sliced
- 1 cup shredded cheddar cheese
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, combine black beans, corn, quinoa (or rice), cumin, chili powder, and half of the cheese; mix well.
- Generously fill each pepper with the mixture and place them upright in the baking dish.
- Cover with aluminum foil and bake for 25 minutes. Remove foil, add remaining cheese on top, then bake for an additional 10-15 minutes until golden brown.
- Serve topped with sliced avocado.
Nutrition
- Serving Size: 1 stuffed bell pepper (approx. 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Swap black beans for kidney or pinto beans for variety. Add diced jalapeños for extra heat. Leftovers can be stored in an airtight container in the fridge for up to three days.