Roasted Mexican Stuffed Peppers

Calories: 320 Proteins: 12 Carbs: 45 Fats: 10 Serves: 6



  • - 4 large bell peppers
  • - 1 cup frozen corn
  • - 10 oz canned black beans
  • - ½ cup purple onion diced
  • - ¼ cup fresh cilantro chopped
  • - 1 cup salsa
  • - 1 Tbsp taco seasoning
  • - 1 head garlic cut in half
  • - 4 jalapeños
  • - Cilantro Ranch Dressing
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Preheat the oven to 375 °F. Rinse black beans and thaw corn. Combine it together with the taco seasoning, onion, cilantro, and salsa. Cut bell peppers in halves and remove seeds from the bell peppers. Stuff each half of the bell pepper with the mixture. Place the peppers on a sheet tray along with the garlic and jalapeños to roast. Drizzle with avocado oil and sprinkle with salt and pepper. Bake for about 20-30 minutes, or until peppers are heated and peppers are roasted. Remove from the oven and squeeze a little fresh lime juice over the peppers. Served with fresh sliced avocados and tomatoes and drizzle with Plant junkie cilantro ranch dressing.

Roasted Mexican Stuffed Peppers