Stuffed Peppers with Corn, Black Beans, and Pepperjack - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Venture south of the border for dinner with these 20-minute stuffed peppers.
Ingredients
- 4 bell peppers, tops sliced off
- 2 15- oz. cans black beans, rinsed
- 2 ears corn, kernels stripped
- 3/4 c. grated pepper Jack
- 3 scallions, thinly sliced
- 2 tsp. chili powder
- Couple dashes of hot sauce
- kosher salt
Instructions
- Preheat oven to 350 degrees F. In a large pot of simmering water, steam peppers until tender, 5 to 7 minutes, then drain and let cool. Once cool, halve and arrange in a large glass baking dish.
- Meanwhile, in a large bowl, combine black beans, corn, 1/2 cup pepper jack, 2 scallions, chili powder, and hot sauce and season with salt.
- Spoon black bean mixture into bell peppers and sprinkle with more cheese. Bake until cheese is melted and mxture is warmed through, 7 to 10 minutes.
- Garnish with scallions and serve.
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