Taco-Stuffed Bell Peppers with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Colorful bell peppers filled with a zesty mixture of seasoned black beans, corn, and spices, topped with melted cheese for a vegetarian taco twist. This Mexican-inspired vegetarian recipe (gluten free), ready in about 50 minutes, pairs canned black beans, drained and rinsed, frozen corn kernels, thawed, olive oil 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 rice, quinoa, or a quick salad. 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 large bell peppers (red, yellow, or orange), halved and seeded
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Arrange 4 large bell peppers halved and seeded upright in a baking dish.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until translucent.
3. Step 3: Add 2 minced garlic cloves, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
4. Step 4: Stir in 1 can (15 oz) drained black beans and 1 cup thawed corn kernels; cook for 3 minutes until heated through.
5. Step 5: Spoon the bean and corn mixture evenly into each bell pepper half, then sprinkle 1 cup shredded cheddar cheese over the top.
6. Step 6: Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.
7. Step 7: Garnish with 2 tbsp chopped fresh cilantro and serve with lime wedges.