Taco-Stuffed Bell Peppers with Black Beans and Corn

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

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 (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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Taco-Stuffed Bell Peppers with Black Beans and Corn 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 Taco-Stuffed Bell Peppers with Black Beans and Corn?

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 frozen corn kernels, thawed from drying out.

Can I substitute ingredients in Taco-Stuffed Bell Peppers with Black Beans and Corn?

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 Taco-Stuffed Bell Peppers with Black Beans and Corn 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 Taco-Stuffed Bell Peppers with Black Beans and Corn vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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