Recipes & Food Styling

Meatless Monday! Peppers stuffed with black beans instead of ground beef! 

Stuffed these gorgeous, colorful, farm-fresh peppers from Creekside Natural Farm with black beans instead of meat; rice, sweet corn off the cob, red onion and gooey Chihuahua cheese. Turned out so pretty!

Long before peppers of any other color were available in the stores, my mom stuffed green bell peppers with a mix of ground beef, rice and a tomato-y sauce. She stood them upright to bake and serve them. So good! I made one tiny pepper stand upright just like hers!

This “Meatless Monday” option is colorful, nutritious and oh-so delicious! 

Stuffed Peppers

2 cups rice

6 Peppers

2 ears of sweet corn, shaved from cob

1 cup shredded Chihuahua cheese

1 can black beans, rinsed and drained

1/4 cup red onion, finely chopped

Preheat oven to 350 degrees.

Cook rice according to directions on package. Set aside to cool.

Clean peppers; slice them the long way and trim out seeds. Leave stems in place.

In a large bowl, mix remaining ingredients together. Reserve a little cheese to sprinkle on top of peppers before putting in oven.

Pack mixture into each of the pepper halves. 

Place peppers in a buttered baking dish. Sprinkle some cheese on top. Bake in oven until peppers brown and become tender, about 30-35 minutes.