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Recipes » Main Dish » Mexican Chili Bean Stuffed Peppers
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Mexican Chili Bean Stuffed Peppers

1¼ cups red kidney beans, raw (or 4 cups cooked)

6 medium bell peppers, any color

1 medium red onion, thinly sliced

1 medium red bell pepper, seeded and sliced

1 medium jalapeno chili, stemmed, seeded and minced

1 Tbsp chili powder

1 tsp cumin

3 tsp garlic, minced

2 Tbsp tomato paste

2 Tbsp cilantro, chopped

½ tsp salt

¼ tsp black pepper

1 Preheat oven to 425. Cut tops off peppers, keeping stems in tact. Scoop out the ribs and seeds. Place peppers and tops cut-side-down on a sheet pan and roast in a 425 F degree oven until slightly brown, about 20 minutes. Remove from oven. Reduce heat to 350 F.

2 Heat a large skillet over high heat. Add peppers and onions. Cook until well-browned, about 10-12 minutes, stirring every few minutes. If peppers start to burn, add water and reduce the heat slightly.

3 Once peppers and onions are soft, add spices, garlic, and tomato paste. Cook another minute or two, just to toast the spices and darken the tomato paste.

4 Add 2-4 tbsp. water to deglaze the pan, using a wooden spoon to scrape up any bits. Reduce heat to low, and cook until aromatic, about 5 more minutes (but you can keep this low saute for up to 20 minutes).

5 Remove from heat. Stir in cilantro, salt, and pepper.

6 Stuff each pepper with about 1 cup of the stuffing mixture. Place the peppers into a 350 F oven and heat until warm, about 10 minutes.

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