Bell Pepper Boats with Corn and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful stuffed bell peppers filled with a savory corn-bean mixture, baked until tender for a vibrant family meal. This southwest-inspired kid friendly ready in about 45 minutes pairs medium bell peppers, corn kernels, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Southwest cuisine 245 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut 4 medium bell peppers in half lengthwise and remove seeds and membranes.
  2. Step 2: In a medium bowl, combine 1 cup corn kernels, 1/2 cup black beans, 1/4 cup diced red onion, 1/2 teaspoon cumin, and salt and pepper to taste; mix until evenly distributed.
  3. Step 3: Spoon the corn-bean mixture into each bell pepper half until fully stuffed. Place peppers in a greased baking dish.
  4. Step 4: Sprinkle 1/4 cup shredded Monterey Jack cheese over each stuffed pepper. Drizzle 1 tablespoon olive oil over the tops.
  5. Step 5: Bake for 25-30 minutes until peppers are tender and cheese is melted and golden around the edges.

Frequently asked questions

How long does Bell Pepper Boats with Corn and Black Beans take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bell Pepper Boats with Corn and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium bell peppers from drying out.

Can I substitute ingredients in Bell Pepper Boats with Corn and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bell Pepper Boats with Corn and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bell Pepper Boats with Corn and Black Beans?

Southwest kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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