Regional Cornbread-Stuffed Bell Peppers with Black Beans
Sweet bell peppers stuffed with a savory regional cornbread and black bean filling, baked until golden. This american-inspired vegetarian (vegetarian) ready in about 50 minutes pairs cornbread mix, milk, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 4, tops cut off and seeded large red bell peppers
- 1 cup cornbread mix
- 2/3 cup milk
- 1 large egg
- 1 cup, drained and rinsed black beans
- 1/2 cup, fresh or frozen corn kernels
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 tsp cumin powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Lightly brush the insides of 4 large red bell peppers with 1 tbsp olive oil and place upright in a baking dish.
- Step 2: In a mixing bowl, combine 1 cup cornbread mix, 2/3 cup milk, and 1 large beaten egg. Stir until just combined.
- Step 3: Fold in 1 cup drained black beans, 1/2 cup corn kernels, 1/2 cup shredded cheddar cheese, 1/4 cup chopped green onions, 1/2 tsp cumin powder, 1 tsp salt, and 1/4 tsp black pepper until evenly distributed.
- Step 4: Spoon the cornbread and bean mixture evenly into the prepared bell peppers, filling to the top.
- Step 5: Bake uncovered for 30-35 minutes until the cornbread is cooked through and the peppers are tender. Let cool 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Cornbread-Stuffed Bell Peppers with Black Beans take to make?
Total time is about 50 minutes (15 min prep + 35 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 Regional Cornbread-Stuffed Bell Peppers with 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 cornbread mix from drying out.
Can I substitute ingredients in Regional Cornbread-Stuffed Bell Peppers with 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 Regional Cornbread-Stuffed Bell Peppers with 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.
Is Regional Cornbread-Stuffed Bell Peppers with Black Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
