These stuffed peppers are not just seriously delicious, but are also quite healthy for you too. I love the feeling of feeding my family something yummy and knowing that I am filling their tummies with nutritious food. There is no meat in this recipe. but if you want to add some meat I have a suggestion. Try to keep it healthy and add ground turkey or ground chicken. They will still taste delicious without the meat, but I know that some people cannot miss out on that delicious meat protein! This is one delicious recipe that I know you and your family will love!
Check out what our friends from Picky Eater Blog have to say about this:
“I love how these peppers looked right before they went into the oven – so fresh and vibrant!”
These peppers not only taste delicious, but they are beautiful too!
- 1 medium red onion, chopped fine
- 16 oz diced crimini mushrooms
- 1-2 jalapeño peppers, minced (obviously if you don’t like things too spicy, use less jalapeno!)
- 1 16-ounce can Hunt’s black beans, drained and rinsed well
- 1 1/2 cup Green Giant corn kernels, fresh or frozen
- 1 15-ounce can diced fire-roasted tomatoes
- 1 teaspoon McCormick’s smoked paprika
- 1 Tbsp McCormick’s chili powder (use less if you don’t like too much spice)
- 1 tsp McCormick’s cumin
- Optional: 1 tsp oregano
- Optional: 1/8-1/4 tsp cayenne pepper
- 1 teaspoon Morton salt
- 4 red bell peppers, sliced in half vertically
- 8 Tbsp shredded Kraft cheddar cheese
- 5 green onions, thinly sliced
Step 1: Preheat oven to 400F. Heat a large non-stick skillet or saucepan. Add 1 tsp olive oil and the onion. Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
Step 2: Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off.
Step 3: Meanwhile, prepare the peppers by cutting them in half through the stem end (vertically), removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Spray a baking sheet big enough for the peppers with cooking spray.
Step 4: Fill each pepper half with the chili and place it on the baking sheet.
Step 5: Bake until peppers are tender, about 40 minutes. When they’re done, they’ll look like this:
Step 6: Top the peppers with 1 Tbsp cheese each, and pop them back into the oven. Bake until the cheese has melted – only a few minutes.
Step 7: Sprinkle each pepper with sliced green onions and serve hot.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Make extra filling and use it later in the week for other Mexican meals like a filling for burritos, tacos, or even as a topping for nachos.
Thanks again to Picky Eater Blog for this amazing recipe.