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If you're looking to add a vibrant and nutritious dish to your meal rotation, Sweet Corn Chili Stuffed Peppers are a perfect choice. Bursting with colors and flavors, this recipe beautifully showcases the freshness of the ingredients while delivering a hearty and satisfying meal. The sweet and slightly smoky essence of the corn paired with the robust flavors of chili creates a delightful experience for the palate. Not only are these stuffed peppers visually appealing, but they're also an excellent way to incorporate various food groups into one dish.

Sweet Corn Chili Stuffed Peppers

Add a burst of color and flavor to your meals with Sweet Corn Chili Stuffed Peppers. This vibrant dish combines sweet corn, black beans, and quinoa for a nutritious filling that's both satisfying and delicious. Easy to customize for any dietary preference, these stuffed peppers are not only visually appealing but packed with vitamins and protein. Perfect for a hearty lunch or dinner, this recipe is a must-try for anyone looking to enjoy a wholesome meal.
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Ingredients
  

4 large bell peppers (any color)

1 cup sweet corn kernels (fresh or frozen)

1 cup black beans (canned, drained and rinsed)

1 cup cooked quinoa (or rice)

1 cup diced tomatoes (canned or fresh)

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, for garnish (optional)

Instructions
 

Preparation: Preheat your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

    Cook the Filling: In a large bowl, combine the sweet corn, black beans, cooked quinoa, diced tomatoes, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well mixed.

      Stuff the Peppers: Gently fill each bell pepper with the sweet corn chili mixture, packing it down slightly to ensure it's full.

        Top with Cheese: Once all peppers are filled, sprinkle the shredded cheese evenly over the top of each pepper.

          Bake: Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish (this helps steam the peppers). Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

            Uncover and Broil: Remove the foil and switch the oven to broil. Broil the peppers for an additional 3-5 minutes, or until the cheese is bubbly and lightly browned.

              Serve: Carefully remove the peppers from the oven. Garnish with fresh cilantro, if desired. Serve hot.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings