Stuffed Bell Peppers with Bean Dip
These delicious stuffed bell peppers combine a savory bean dip filling with vibrant bell peppers for a satisfying and healthy meal. Perfect for lunch or dinner, they're both nutritious and colorful.
Equipment
- 1 baking dish
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil optional
Ingredients
- 4 large bell peppers any color
- 2 cups canned black beans rinsed and drained
- 1 cup corn kernels fresh or canned
- 1 cup diced tomatoes canned or fresh
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup shredded cheese cheddar or a blend
- ¼ cup chopped fresh cilantro optional
- as needed Sour cream or Greek yogurt for serving, optional
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Place them upright in a baking dish.
- In a mixing bowl, combine the black beans, corn, diced tomatoes, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Spoon the bean mixture into each bell pepper, packing it down lightly to ensure they're filled.
- Top each stuffed pepper with shredded cheese, distributing it evenly among them.
- Cover the baking dish with aluminum foil to prevent the peppers from drying out during cooking.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream or Greek yogurt if desired.
Notes
Feel free to customize the filling by adding other vegetables or spices according to your taste preferences.
You can also use different types of beans, such as pinto or kidney beans, for variety.