In the Kitchen

Corn & Black Bean Stuffed Peppers

July 6, 2015

Remember how I told you I had a special recipe in the works that I was saving my chives for? Well, this is it. Full Belly Farm, the farm that I get my CSA from, asked me to contribute a recipe to their weekly newsletter for next week!

I was so excited by the opportunity to put together a special recipe that showcases a number of the seasonal products that will be in all the Full Belly CSA boxes this coming week. I wanted to make something that would be accessible regardless of dietary restrictions, so whether you’re vegetarian or gluten-free, this recipe should work for you! I think you’ll like it. I know I do. So, without further ado, here’s my take on a spicy vegetarian stuffed pepper dish using Full Belly Farm‘s Flamingo peppers, heirloom tomatoes, sweet corn, and chives.

Corn & Black Bean Stuffed Peppers



  • 4 Flamingo peppers*
  • 2 large tomatoes or 3-4 small tomatoes
  • olive oil
  • 2 ears of corn, kernels removed
  • 1 can black beans, rinsed and drained
  • ½ cup red onion, chopped finely
  • ½ – 1 jalapeno, seeds removed and chopped finely
  • ½ bunch of chives, minced (approx. 1/3 cup)**
  • ½ cup instant grits
  • ½ cup cheddar cheese
  • ¾ tbsp chilli powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • fresh ground pepper to taste


  1. Preheat oven to 375 degrees.
  2. Cut off the top half inch of the peppers and remove the cores and seeds from inside. Slice a tiny sliver off the bottom of each pepper, if necessary, to get it to stand upright. Stand peppers in a rimmed, greased baking pan or ovenproof pot.
  3. Roughly chop the tomatoes into cubes, and cook on the stove over medium heat with a glug of olive oil and a sprinkle of salt and pepper until the juices release and the flesh starts to fall apart (5-10 minutes). Remove from heat and let sit.
  4. Combine remaining ingredients in a large bowl and mix to combine. Add cooked tomatoes and mix until evenly moistened. Spoon mixture into hollowed out peppers until full. Replace pepper tops and cover the entire pan with tin foil.
  5. Bake in preheated oven for 1 hour. Remove foil and bake for an additional 20 minutes. Serve warm. Don’t worry if the peppers get a little bit charred and wrinkly looking—they’ll still taste great!

* This recipe makes more than enough stuffing for four average-sized peppers. I personally like to cook the extra stuffing in a separate pan. It gets nice and crispy and you can serve it with the peppers for those that enjoy a higher filling-to-pepper ratio, but you could also buy two extra peppers and stuff those instead.

** You can substitute scallions for the chives in this recipe.

Roasted Peppers

I hope you enjoy my recipe for vegetarian stuffed peppers! Let me know what you think in the comments below.


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