Chili Stuffed Peppers with Black Beans & Mushrooms Recipe

These chili stuffed peppers are packed with fire-roasted tomatoes, black beans, mushrooms, jalapeño peppers, and the perfect amount of cheese in every bite. They’re a healthy, satisfying, totally delicious and easy weeknight meal!

How did I get my picky family to eat almost two whole red bell peppers (packed with veggies) without even thinking twice?

I love stuffing peppers – they are sturdy and a great vehicle for other tasty ingredients. It’s also a great way to sneak in a bunch of veggies and healthy plant protein into your meal in a new and interesting way.

– A fun addition to a classic grilled cheese sandwich – Super easy recipe – Simple to customize – there are variation ideas for everyone! – Ready in 20 minutes – Serious comfort food – Family friendly – Easy weeknight meal – Can be made vegan and gluten-free!

Why This Recipe Works


How to Make  Chili Stuffed Peppers

Step 1: Preheat oven to 400F. Heat a large skillet. Add 1 tsp olive oil, garlic, and the onion. Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften. Step 2: Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off. Step 3: 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. 

Fiber and Protein Antioxidants Low Calorie

What Makes These Stuffed Peppers Healthy?

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