Black Bean and Corn Stuffed Peppers A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Budget-Friendly, Plant Forward. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Black Bean and Corn Stuffed Peppers

Print Recipe

Author: Colin Vareene Cooking Method: Baking Cuisine: Southwestern Courses: Dinner Recipe Keys: B Budget-Friendly H High Fiber P Plant Forward

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Estimated Cost: $ 10 Calories: 350 Best Season: Summer, Fall Dietary:

G Gluten Free V Vegetarian

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Budget-Friendly, Plant Forward.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 4 bell peppers halved
• 1 can black beans rinsed
• 1 cup corn
• 1 cup cooked brown rice
• ¹⁄₂ cup salsa
• ¹⁄₂ cup reduced-fat cheese optional

Instructions

1. Fill pepper halves with beans corn rice and salsa,
   Bake covered until peppers soften,
   Top with cheese if using,
   Bake uncovered 5 minutes.

Keywords: black bean and corn stuffed peppers, high fiber, budget-friendly, plant forward

Rate this recipe