A Colourful Celebration in a Pepper
Get ready for a fiesta of flavors! We’re giving the classic stuffed pepper a delicious upgrade by using a hearty, nutty wild rice blend as the star of our filling. Mixed with seasoned black beans, sweet corn, and a hint of smoky chipotle, this filling is then packed into tender, sweet bell peppers and baked until bubbly. It’s a visually stunning, incredibly satisfying dish that’s both healthy and packed with flavor.
Prep Time
20 minutes
Cook Time
60 minutes
Servings
4
Cuisine: Mexican Fusion | Diet: Vegetarian | Skill Level: Beginner | Cost: Affordable
Ingredients
- 4 large bell peppers (assorted colors like red, yellow, orange)
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked wild rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned corn
- 1 can (10 oz) diced tomatoes with green chiles, drained
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle chili powder (optional)
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
- Salt and pepper to taste
- For Garnish: Fresh cilantro, sour cream or avocado
👨🍳 Chef’s Tips
- For a faster cooking time, you can pre-boil the pepper halves for 5 minutes before stuffing and baking.
- To make this recipe vegan, simply omit the cheese or use a plant-based shredded cheese alternative.
- Feel free to add other ingredients to the filling, like sautéed mushrooms or zucchini, for extra vegetable goodness.
- If you have leftover filling, it’s delicious on its own as a side dish or in a burrito.
Preparation
- First, prepare the peppers. Slice them in half lengthwise and remove the seeds and membranes. This creates a perfect boat for the filling. You can also cut the tops off and stand them upright.
- If you haven’t already, cook the wild rice according to package directions. You need 1 cup of cooked rice for the filling.
- Chop the onion and mince the garlic. This aromatic base will build the first layer of flavor for our filling. You should smell the sharp, savory scent as they cook.
- Rinse the black beans and drain the corn and diced tomatoes. This removes excess sodium and liquid, ensuring your filling isn’t watery.
Cooking
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the cumin, smoked paprika, and chipotle powder. Toasting the spices for 30 seconds will deepen their flavor.
- Add the cooked wild rice, black beans, corn, and drained tomatoes to the skillet. Stir everything together until well combined and heated through. Season with salt and pepper. The filling should look like a colorful confetti.
- Arrange the pepper halves in a baking dish, cut-side up. A snug fit is good, as it helps them support each other.
- Generously stuff each pepper half with the wild rice mixture. If using cheese, sprinkle it over the top of each pepper.
- Pour about 1/4 cup of water into the bottom of the baking dish to create steam, which helps the peppers soften. Cover the dish with foil.
- Bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the peppers are tender and the filling is hot and bubbly. The cheese should be melted and slightly golden. A fork should easily pierce the pepper skin.
Serving
Let the peppers cool for a few minutes before serving as they will be very hot. Serve two halves per person, topped with a dollop of sour cream, some sliced avocado, and a sprinkle of fresh cilantro. Serve hot.
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. They reheat well in the microwave or in a 350°F oven until warmed through.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15g |
| Carbohydrates | 65g |
| Fat | 12g |
A Feast for the Eyes and Palate
These stuffed peppers are more than just a meal; they’re a centerpiece. They’re perfect for a family dinner or for impressing guests, and they’re wonderfully adaptable to your favorite fillings and toppings. Enjoy this healthy and hearty fusion feast!
Tags: stuffed peppers, wild rice, Mexican fusion, vegetarian meal, healthy dinner
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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