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–+ servings
Susan Voisin

Chili-Stuffed Peppers

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My husband’s been suggesting for years that I stuff some bell peppers, and he always wondered why I would roll my eyes and tell him he could stuff them himself. The truth came out over dinner the other night. It turns out that both of our mothers made stuffed peppers, but while D remembered them fondly, I shuddered at the memory. (Mom, if you’re reading, I’m sorry!) Mom stuffed green bell peppers with hamburger and cooked them in cream of mushroom soup. Oddly enough for a future vegan, I could tolerate the filling but hated the peppers themselves. To me they tasted bitter, and I always left their limp shells empty on my plate.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 1 minute
Servings: 5 Servings
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mexican, Vegan
Calories: 197
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium onion chopped fine
  • 1 large portabello mushroom diced
  • 1 jalapeño pepper minced (or more to taste)
  • 1 16- ounce can black beans drained and rinsed well (or 1 1/2 cups cooked black beans)
  • 1 1/2 cup corn kernels fresh or frozen
  • 1 15- ounce can diced fire-roasted tomatoes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder* or more, to taste
  • 1 teaspoon salt
  • 5 red bell peppers
  • 2 green onions thinly sliced

Method
 

  1. Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
  2. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
  3. Preheat oven to 400F.
  4. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
  5. Sprinkle each pepper with sliced green onions and serve hot.

Nutrition

Calories: 197kcalCarbohydrates: 40gProtein: 10gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1068mgPotassium: 1007mgFiber: 13gSugar: 13gVitamin A: 4278IUVitamin C: 171mgCalcium: 86mgIron: 4mg

Notes

I used Penzey’s Chili 9000, a chili powder that contains cumin, oregano, and other spices as well as chiles. Depending on the spiciness and flavor of your chili powder, you may need to add more or less.
One serving contains zero Smart Points on the Weight Watchers Freestyle program.

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