Description
Delicious black bean and corn stuffed bell peppers cooked on the grill or in the air fryer.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cooked rice (brown or white)
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, salsa, sour cream, avocado
Instructions
- Preheat grill to medium heat or air fryer to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes.
- In a medium bowl, combine black beans, corn, cooked rice, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper.
- Spoon the filling into each bell pepper.
- Grilling: Place stuffed peppers on the grill grate. Grill for 20-30 minutes, or until peppers are tender and slightly charred.
- Air Frying: Place stuffed peppers in the air fryer basket. Air fry for 15-20 minutes, or until peppers are tender.
- Serve hot with your favorite toppings.
Notes
- You can adjust the spices to your preference.
- Add cooked chicken or ground meat to the filling for a non-vegetarian option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15-30 minutes
- Category: Main Course
- Method: Grill, Air Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 200
- Sugar: 5g
- Sodium: 350mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg