Mexican Stuffed Peppers
Total time
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Ingredients
- ¾ cup frozen corn, thawed
- ¾ cup black beans, drained and rinsed
- ¼ cup cornmeal
- 1 tbsp chili powder
- 1 tsp onion flakes
- ½ tsp cumin
- ¾ cup salsa
- 2 whole green bell pepper, cut into boats
Instructions
Preheat oven to 375F. Cut peppers into boats and clean out insides. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.
Nutrition
Servings per batch: 2
- Calories: 420
- Fat: 3.40g
- Carbohydrate: 82.70g
- Dietary Fiber: 18.70g
- Sugars: 9.90g
- Protein: 21.90g
Total time
–minCook time
–minPrep time
–minIngredients
¾ cup frozen corn, thawed- ¾ cup black beans, drained and rinsed
- ¼ cup cornmeal
- 1 tbsp chili powder
- 1 tsp onion flakes
- ½ tsp cumin
- ¾ cup salsa
- 2 whole green bell pepper, cut into boats
Instructions
Preheat oven to 375F. Cut peppers into boats and clean out insides. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.
Nutrition
Servings per batch: 2
- Calories: 420
- Fat: 3.40g
- Carbohydrate: 82.70g
- Dietary Fiber: 18.70g
- Sugars: 9.90g
- Protein: 21.90g
