Stuffed Mini Bell Peppers
Prep time
Cook time
Total time
Serves: 5
  • 10 mini bell peppers
  • ½ cup cooked rice
  • ½ cook frozen corn, thawed
  • ½ cup black beans, rinsed and drained
  • 2 tablespoons minced cilantro leaves
  • 1 tablespoon lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1¼ cups (5 ounces) shredded Pepperjack cheese, divided
  • Salt and pepper to taste
  1. Heat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil; set aside.
  2. Cut bell peppers in half lengthwise; remove seeds and membranes. Combine rice, corn, black beans, cilantro, lime juice, chili powder, and cumin in a medium bowl. Add ¾ cup pepperjack; toss gently. Season with salt and pepper to taste. Spoon filling into bell peppers.
  3. Place on prepared baking sheet. Sprinkle with remaining cheese. Bake for 12-15 minutes or until filling is heated through. Serve immediately.
Recipe by Wisconsin Cheese Mart at