Spoon Simple
Black Bean and Corn Stuffed Bell Peppers
Vibrant bell peppers filled with a hearty, high-protein mix of black beans, corn, and seasoned ground turkey. These are as beautiful as they are delicious and satisfying.
Prep 20 min
Cook 35 min
Total 55 min
Serves 4
Ingredients
Step 1 — For the Stuffed Peppers
- 4 large bell peppers (any color), halved lengthwise, seeds removed
- 1 lb lean ground turkey
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen or canned corn, drained
- 1 (15 oz) can diced tomatoes, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Step 2 — For Serving (Optional)
- Sour cream or Greek yogurt
- Chopped cilantro
- Salsa
Instructions
- 1
Preheat Oven and Prepare Peppers
Preheat oven to 375°F (190°C). Place the halved bell peppers cut-side up in a baking dish. You can lightly steam them in the microwave for 3-4 minutes to slightly soften if desired.
- 2
Cook Ground Turkey
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- 3
Sauté Aromatics and Add Beans/Corn
Add the chopped onion to the skillet with the turkey and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the rinsed black beans, corn, diced tomatoes (with juice), chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- 4
Simmer Filling
Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and some of the liquid to evaporate. Taste and adjust seasoning as needed.
- 5
Stuff Peppers and Bake
Spoon the filling evenly into the prepared bell pepper halves. If using cheese, sprinkle it over the top of each stuffed pepper. Pour about 1/4 cup of water into the bottom of the baking dish (this helps steam the peppers). Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until peppers are tender and filling is heated through.
- 6
Serve
Serve hot, optionally topped with a dollop of sour cream or Greek yogurt, cilantro, and salsa.
Nutrition per serving: 480 cal · 35g protein · 45g carbs · 18g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
