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Smoked Corn Stuffed Pepper

Smoked Corn Stuffed Pepper recipe image
These Smoked Corn Stuffed Peppers are a comforting, plant-based meal that balances earthy and sweet flavors beautifully. The crisp-tender green peppers serve as edible bowls for a robust filling of fluffy cooked rice, protein-rich black beans, and sweet corn. A touch of liquid smoke adds a campfire-like aroma without the need for a smoker, while cumin and jalape&# 195;±o cheese (or a vegan alternative) provide warmth and zing. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a light lunch. It’s simple to assemble, requires minimal active cooking time, and delivers a satisfying texture contrast between the soft filling and the pepper walls. Whether you serve them warm with a side of salad or cold as leftovers, these stuffed peppers are a versatile addition to your repertoire.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 772.1
Dietary: Vegan, Vegetarian
Description
These Smoked Corn Stuffed Peppers are a comforting, plant-based meal that balances earthy and sweet flavors beautifully. The crisp-tender green peppers serve as edible bowls for a robust filling of fluffy cooked rice, protein-rich black beans, and sweet corn. A touch of liquid smoke adds a campfire-like aroma without the need for a smoker, while cumin and jalapeño cheese (or a vegan alternative) provide warmth and zing. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a light lunch.
Ingredients
  • 8 lg Green peppers
  • 1 1/4 teaspoon Salt; divided
  • 1 teaspoon Ground black pepper
  • 3 cup Cooked rice
  • 15 ounce Canned black beans
  • 11 oz Canned Mexican-style corn, drained
  • 1 md Onion, chopped
  • 1 c Chopped walnuts
  • 4 oz Canned chopped green chilies
  • 1/2 ts Liquid smoke
  • 1/2 ts Ground cumin
  • 2 oz Monterey Jack w/jalapenos -- shredded
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Cut the tops off the green peppers and remove seeds and membranes.
  3. 3
    If peppers are large and hollow, trim the bottoms slightly so they stand upright.
  4. 4
    In a large bowl, combine cooked rice, drained black beans, drained corn, chopped onion, chopped walnuts, chopped green chilies, liquid smoke, ground cumin, 1/4 teaspoon salt, and ground black pepper.
  5. 5
    Stir until all ingredients are evenly distributed.
  6. 6
    Spoon the mixture firmly into the hollowed peppers, filling them to the top.
  7. 7
    Place filled peppers in a baking dish.
  8. 8
    Sprinkle shredded Monterey Jack cheese over the top of each pepper.
  9. 9
    Bake for 25-30 minutes, or until peppers are tender-crisp and cheese is melted and bubbly.
  10. 10
    Let cool for 5 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 772.1kcal
% Daily Value *
Total Fat 2.9g5%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 6111.3mg255%
Total Carbohydrate 150.4g51%
Dietary Fiber 37.7g151%
Sugars 6.0g
Protein 40.2g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Vegan Modification: To make this recipe fully vegan, omit the Monterey Jack cheese or substitute with a vegan cheese shreds that melt well. The original ingredient list includes dairy, but the tags indicate vegan; please adjust based on your dietary needs.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Ingredient Tips: Ensure the black beans are well-drained and rinsed to prevent a mushy filling. The walnuts add a nice crunch and earthy flavor, but you can omit them if preferred. Liquid smoke is potent; start with 1/2 teaspoon and adjust to taste if you desire a stronger smoky flavor.

Peppers Selection: Choose peppers that are uniform in size for even cooking. Green bell peppers are standard, but you can use red, yellow, or orange peppers for a sweeter flavor variation.

Keywords: smoked, corn, stuffed, peppers, green, black beans, rice, vegan, vegetarian, american, appetizer, dinner, plant-based, easy, comfort food, gluten-free, healthy, meal prep, leftovers, potluck
Read it online: https://www.chefs-mate.com/recipe/smoked-corn-stuffed-pepper/