Mexican Stuffed Peppers
Total time
– minCook time
– minPrep time
– min
Ingredients
- 2 whole green bell pepper, cut into boats
- 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
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
– min
Ingredients
-
2
whole
green bell pepper, cut into boats
-
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
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
