Ever find yourself staring at sad, limp veggies in the back of your fridge, wondering what to do next? Black Bean and Corn Stuffed Peppers are the answer when you want something colorful and satisfying but not, you know, a three-hour kitchen commitment. These are my go-to when I want dinner to feel like a little celebration (serving tip: play some music). Need more cozy dinner ideas? Check out my favorite baked spaghetti and meatballs recipe for another all-in-one dish that hits the spot. Anyway, let’s get back to these peppers—I promise, even picky eaters will love ‘em. 
How To Make This Recipe?
Alright, picture this. You’ve got a big ol’ pile of bell peppers, maybe red, yellow, green, whatever looked happiest at the store. The filling? Oh, it’s an easy mix: black beans, corn (canned or frozen, I’m not judging), some cooked rice if you have leftovers, diced tomatoes, and lots of sharp cheddar. I throw in some taco seasoning for zip—no one’s ever disliked it.
Slice off the tops of the peppers, scoop out the seeds (this part is oddly satisfying, not gonna lie). Mix all your good stuff in a bowl, stuff each pepper till brimming, then top with cheese. I bake them upright packed snug in a dish, a dab of water down below to help them steam. About half an hour at 375°F, and—well, your kitchen smells like a five-star restaurant. I sometimes broil the cheese for a minute, just for fun. Try it your way and let me know if yours spill over as mine do sometimes. It’s part of the magic.
These stuffed peppers saved my weeknight dinner more than once. Even my husband asked for seconds, and he’s usually suspicious of anything with beans. — Taylor, Atlanta
Best Peppers To Use For This Recipe
So, here’s the thing. Bell peppers are the MVP here. I kinda love the bright red ones the most—they’re sweeter and, well, they look Instagram-worthy. Yellow peppers are great too. Green ones work, but they’re a bit more "vegetable-y" if that makes sense (some folks love that, some don’t).
I do not recommend mini peppers unless you want appetizer vibes. Those are more fiddly than they’re worth—trust me, learned the hard way. Larger peppers mean more filling and less leaking (very important for neatness). The main thing? Just pick firm peppers that can stand up straight and hold all that glorious filling.
Oh, if you find those awkwardly shaped ones with weird bumps? They actually make for fun, wobbly “character” peppers. Kids think they’re “monster peppers” and somehow this helps at dinnertime. Don’t toss them! Use ’em!
Mexican Stuffed Pepper Variations
Want to shake things up? This is my playground of a recipe, so I riff on it all the time. Sometimes, I’ll swap white rice for quinoa if I’m feeling extra healthy. I’ve added cooked ground turkey or shredded rotisserie chicken for that meaty bite—don’t tell Grandma, she says “beans are enough”.
Ooh, and jalapeños. Dice one up and toss in for some subtle heat (or go wild if you’re brave). Cheese: Monterey Jack, pepper jack, or a sprinkle of cotija is next-level. Occasionally, I sneak in some sautéed onions or zucchini from the crisper.
Kids want more crunch? Add crushed tortilla chips or cornflakes on top before baking. Yup, it sounds weird but it’s so fun. Big gatherings? Double the batch. Honestly, you can riff like a jazz band on this dish and never get bored.
Can I Make This Recipe Ahead Of Time?
Yes, and honestly, sometimes it tastes better when you do. You can prep everything: stuff the peppers, cover the tray with foil, and pop them into the fridge for a day or two, unbaked. All you have to do is bake when you get home. No complaints if you finish ‘em one night and eat leftovers for lunch either—they keep their shape well and reheat perfectly.
I even freeze them occasionally. Little tip: wrap each in foil, freeze, and then bake straight from the freezer (just add a little extra cooking time). Never had one fall apart yet. Just hold off on sprinkling extra cheese on top till they hit the oven—that keeps things gooey, not soggy. You’ll wonder why you ever stressed about dinner.
A Few Helpful Expert Tips For Success:
This recipe isn’t rocket science, but hey, a few tricks never hurt. Here’s what I’ve figured out after making this a zillion times:
- Don’t overfill the peppers or they’ll topple like sad bowling pins.
- Use a baking dish that holds them upright so they steam instead of roast dry and wrinkly.
- If your peppers seem tough after baking try covering them with foil for part of the cooking. Softer is usually better.
- Leftover filling? Just pile it in a bowl with chips. Nobody will complain.
Try not to overthink it! The best results come when you just go with your gut (and occasional improvising).
Common Questions
Q: Do I have to cook the peppers beforehand?
A: Nope, not needed for this recipe. They soften nicely right in the oven while baking.
Q: Can I use canned corn and beans?
A: Oh, absolutely. Just be sure to rinse the black beans so they’re not too salty or mushy.
Q: What’s the best cheese for topping?
A: Cheddar’s my go-to, but you can use pepper jack, Monterey Jack, or honestly whatever’s in your fridge.
Q: My peppers always tip over—is there a fix?
A: If they’re wobbly, slice a tiny bit off the bottom to even them out, or nestle them close together in a baking dish.
Q: Is it actually kid-friendly?
A: Yes. My nephew calls these “scooper boats” and he devours two every time. Add mild salsa for dipping for extra fun.
Ready to Fall in Love with Stuffed Peppers?
Let’s be real, Black Bean and Corn Stuffed Peppers are so simple but still taste like a big deal. You can get creative or keep it basic and you’re still gonna end up with something everyone will eat (and maybe even fight over). For more flavor-packed ideas, I found this Mexican Stuffed Bell Peppers Recipe – Foolproof Living super helpful, or riff on mine with inspiration from other cozy dinners like this biscuits and gravy hashbrown breakfast casserole. Give ‘em a go—clean-up’s easy, and your kitchen will smell like a fiesta. Don’t overthink it, just try it and watch folks ask for seconds. 
Black Bean and Corn Stuffed Peppers
A colorful and satisfying dish that combines black beans, corn, and rice stuffed into bell peppers, baked with cheese on top.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large bell peppers (red, yellow, or green)
- 1 can black beans, rinsed
- 1 cup corn (canned or frozen)
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons taco seasoning
- Water for steaming
Instructions
- Preheat your oven to 375°F (190°C).
- Slice off the tops of the bell peppers and scoop out the seeds.
- In a bowl, mix together black beans, corn, cooked rice, diced tomatoes, and taco seasoning.
- Stuff each pepper generously with the mixture and top with shredded cheese.
- Place the peppers upright in a baking dish and add a dab of water to help them steam.
- Bake for about 30 minutes, or until the peppers are tender.
- Optionally, broil for a minute to brown the cheese.
Notes
Try not to overfill the peppers to prevent them from toppling. You can prep the filling ahead of time and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg