Chili-Stuffed Peppers

If you're like me, you'll have extra filling; which is great because it tastes great stuffed in corn tortillas. Hello, enchiladas!

What I used:
4 bell peppers
1 onion, chopped fine
Oyster mushrooms, diced
1 jalapeƱo pepper, minced (or more to taste)
1 can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
1 1/2 cup corn kernels, fresh or frozen
1 15-ounce can can fire-roasted tomatoes
1 teaspoon smoked paprika
1 1/2 teaspoon chili powder (or more, to taste)
1 teaspoon salt
3 red bell peppers
2 green onions, thinly sliced

What I did:
Heat a large non-stick skillet or saucepan. Add the onion and 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 seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
Preheat oven to 400F.
While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.

Sprinkle each pepper with sliced green onions and serve hot.

And the best part is half of a pepper is right around 100 calories.



  1. Anonymous18:39

    I made these tonight. They are awesome. Thank you Amber! - Hannah

  2. Dude you totally made my night!


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