Cheesy Black Bean Stuffed Peppers

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These stuffed peppers taste as good as they look. Black beans are high in protein making these a healthy dish for everyone to enjoy.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes


  • 2 red bell peppers
  • 1/2 medium sized onion, diced
  • 1 clove garlic, minced
  • 59 ml / 4 tbsp Crystal margarine
  • 425 g / 15 oz canned black beans, drained and rinsed
  • 59 ml / 1/4 cup water
  • 1 g / 2 tsp cumin
  • 1 g / 2 tsp chili powder
  • 0.5 g / 1/2 tsp smoked paprika
  • 0.5 g / 1/2 tsp salt
  • a pinch of cayenne pepper
  • 120 g / 1/2 cup canned corn
  • 62 g / 1/2 cup shredded cheese
  • fresh cilantro, salsa, and sour cream for serving


      1. Preheat oven to 400°F (200°C). Cut a slit through the entire length of each of the peppers and disregard the seeds. Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
      2. Heat Crystal margarine in a small saucepan set over medium low heat. Add onion and garlic and sauté for 3 minutes, until beginning to soften and turn translucent.


      1. Stir in black beans along with the water and corn.
      2. Add the spices. Stir, reduce the heat to low and simmer the beans for 15 minutes or until the water has reduced.


      1. Divide the black bean mixture and scoop into the red pepper halves. Top with shredded cheese


      1. Turn the oven up to broil (500°F / 260°C) and place on the middle rack of the oven.
      2. Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream to taste.

Chef Notes

      • Feel free to use your favourite coloured pepper and other types of beans such as kidney or navy beans.


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