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This is a quick and easy side dish that can be prepped in advance and then put in the oven at the last minute. Stuffed peppers are comfort food and the southwest spices with black beans almost makes them elegant.


1 medium red onion, chopped fine
16 oz diced crimini mushrooms
1-2 jalapeƱo peppers, minced (obviously if you don’t like things too spicy, use less jalapeno!)
1 16-ounce can black beans, drained and rinsed well
1 1/2 cup corn kernels, fresh or frozen
1 15-ounce can diced fire-roasted tomatoes
1 teaspoon smoked paprika
1 Tbsp chili powder (use less if you don’t like too much spice)
1 tsp cumin
Optional: 1 tsp oregano
Optional: 1/8-1/4 tsp cayenne pepper
1 teaspoon salt
4 red bell peppers, sliced in half vertically
8 Tbsp shredded cheddar cheese
5 green onions, thinly sliced

See this recipe post on pickyeaterblog

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