Corn stuffed peppers

A recipe that is perfectly suitable for vegetarians, these peppers are stuffed with corn kernels, cottage cheese and black beans to make a tasty and nutritious dish that will please even the pickiest of palates!

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15 min
6 to 8
30 min
Freezes for 3 to 6 months.

  • Ingredients

    • 4 large red peppers
    • 1 cup corn kernels
    • 1 cup cottage cheese
    • 1 can (540 ml) black beans, rinsed and drained
    • 1 egg
    • 2 cloves garlic, chopped
    • ½ cup plain bread crumbs
    • Salt and pepper from the mill
    • 1½ cups shredded mozzarella cheese

  • Preparation

    1. Preheat oven to 375F.
    2. Cut the peppers in half lengthwise. Remove the seeds and place them seam side up in a rectangular baking dish.
    3. In a bowl, mix corn, cottage cheese, black beans, egg, garlic, breadcrumbs, salt and pepper.
    4. Divide this mixture among the 8 pepper halves.
    5. Garnish with grated cheese.
    6. Bake for 30 minutes.

For the adventurers

Notes and tips

Add salad croutons to the stuffed peppers when serving.

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