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Chili Stuffed Peppers with Black Beans and Mushrooms
Serves 4
10 mins prep
50 mins cook
60 mins total
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!
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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.