Chili Stuffed Peppers with Black Beans and Mushrooms

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These chili stuffed peppers are packed with fire-roasted tomatoes, black beans, mushrooms, jalapeño peppers, and the perfect amount of cheese in every bite.

INGREDIENTS

– Red onion – Mushrooms – Garlic – Jalapeño peppers – Black beans – Corn kernels

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat oven to 400F. Heat a large non-stick skillet or saucepan. Add 1 tsp olive oil, garlic, and the onion.

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Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften.

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Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off.

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Meanwhile, prepare the peppers by cutting them in half through the stem end (vertically), removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out.

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Fill each pepper half with the chili and place it on the baking sheet.

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When cooking the tomatoes, be sure to cook the ingredients long enough that there isn’t much liquid left from the tomatoes. Otherwise, the filling will be a little bit too runny.

NOTES

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