Chili Stuffed Peppers with Black Beans and Mushrooms
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!
Servings: 4 servings
- 1 medium red onion chopped fine
- 16 oz diced crimini mushrooms
- 3 cloves minced garlic
- 1-2 seeded & minced jalapeño peppers
- 1 15oz can black beans drained and rinsed well
- 1½ cup corn kernels fresh or frozen
- 1 15oz can diced fire-roasted tomatoes
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ⅛ tsp chipotle chili powder more or less to taste
- 1 tsp salt
- 4 red bell peppers sliced in half vertically
- 8 tbsp shredded cheddar cheese
- 5 green onions thinly sliced
Preheat oven to 400F. Heat a large non-stick skillet or saucepan. Add 1 tsp olive oil, garlic and onion. Cook, stirring often until it softens, about 4 minutes. Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
Add black beans, corn, tomatoes, and spices. Cook for a few more minutes to allow most of the tomato liquid to cook off.
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. Spray a baking sheet big enough for the peppers with cooking spray.
Fill each pepper half with the chili and place it on the baking sheet.
Bake until peppers are tender, about 40 minutes.
Top the peppers with 1 Tbsp cheese each, and pop them back into the oven. Bake until the cheese has melted – only a few minutes.
Sprinkle each pepper with sliced green onions and serve hot.
Stuffed Pepper Variations
Top Tips For Making Homemade Chili Stuffed Peppers
- Change The Toppings: Add any of your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro. They are all delicious and go well with the flavors in these chili stuffed peppers.
- Try A Grain: If you love rice in your stuffed peppers, try brown rice, bulgur, farro, quinoa, or any grain you love!
- Mix Up The Peppers: You can use green, yellow, or orange peppers instead of red peppers! For a slightly spicier version, try poblano peppers.
- Make it Vegan: Use a vegan cheese or omit the cheese altogether for a vegan friendly version.
- Add More Greens: You can add chopped baby spinach to the black bean mixture while it's cooking to sneak some extra greens into this dish!
Adapted from Fat Free Vegan Kitchen
- 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.
- Don’t overstuff the peppers. They will bake much more evenly when they aren’t too full.
- It’s important not to over bake the peppers. When you cook them for too long, they become mushy.
Serving: 2halves | Calories: 360kcal | Carbohydrates: 50.7g | Protein: 20g | Fat: 11.3g | Sodium: 929.7mg | Fiber: 14.5g | Sugar: 14g