Black Bean and Corn Stuffed Bell Peppers with Avocado
Black Bean and Corn Stuffed Bell Peppers with Avocado are a delightful fusion of flavors that will brighten up your dining experience. These vibrant bell peppers are filled with a savory mix of protein-rich black beans, sweet corn, savory spices, and creamy avocado. Perfect for a cozy weeknight dinner or entertaining guests, this recipe is simple to make yet impressively flavorful. Each bite delivers a satisfying crunch and a fiesta of tastes that will leave everyone wanting more!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 4 medium bell peppers (red, yellow, or green)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 ripe avocado, diced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp cumin powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Place them cut side up in a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until fragrant, about 3 minutes.
- In a large bowl, combine black beans, corn, sautéed onions and garlic, cumin powder, half of the shredded cheese, salt, and pepper. Mix well.
- Stuff each bell pepper with the mixture and top with remaining cheese.
- Cover with foil and bake for 25 minutes until peppers are tender.
- Remove from oven and let cool slightly before topping with diced avocado.
Nutrition
- Serving Size: 1 stuffed pepper (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 25mg