Tex-Mex flavors spice up this crowd-pleaser that’s equally at home as a weeknight family-friendly meal or for dinner guests.

By Co+op, stronger together

Total Time: 35 minutes

Servings: 8


  • 4 medium to large green peppers
  • 2 cups frozen corn kernels
  • 1 (15-ounce) can of cooked beans, drained and rinsed (black, pinto, or black-eyed peas)
  • 1 cup shredded cheddar cheese or smoked cheddar
  • 1/2 tsp. salt
  • 1 fresh or pickled jalapeno pepper, diced
  • 1 Tbsp fresh cilantro, chopped
  • 1 cup salsa
  • 1 cup cooked rice (optional)
  • 1 Tbsp butter
  • 1 tsp. paprika or smoked paprika


Preheat the oven to 375°F, and bring a stockpot of water to a boil.

Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.

In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).

Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.

Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.

Serving Suggestion

Top with salsa, sour cream, or guacamole and serve with tortilla chips.

Nutritional Information

221 calories, 7 g fat, 19 mg cholesterol, 31 g carbohydrate, 6 g dietary fiber, 11 g protein, 386 mg sodium