Looking for a dinner that’s hearty, flavorful, and easy to prep ahead? These Ground Beef, Sweet Corn & Black Bean Stuffed Peppers check all the boxes.

Lean ground beef, black beans, and sweet corn come together with onion, garlic, chili powder, cumin, and smoked paprika for a filling that’s packed into tender bell peppers and finished with melted mozzarella. It’s a simple, balanced meal that makes four servings and works just as well for meal prep as it does for dinner tonight.

Why We Love This Recipe

There’s a lot to love here: the peppers add color and freshness, while the beef and black beans make the filling satisfying. Sweet corn adds a little something extra, and the combination of chili powder, cumin, and smoked paprika brings plenty of flavor without making the recipe complicated.

Even better, these stuffed peppers hold up well for meal prep. Let them cool completely, portion them into containers, and refrigerate for up to four days.

What You'll Need

• 4 medium bell peppers
• 12 oz 96% lean ground beef
• 1½ cups canned black beans, drained and rinsed
• 1 cup sweet corn
• 1½ oz part-skim mozzarella cheese, shredded
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp water or low-sodium beef broth

How to Make Them

Start by preheating the oven to 400°F.

Wash the peppers, cut off the tops, and remove the seeds and white membranes.

Bring a large pot of water to a boil and par-boil the peppers for 3–4 minutes. Drain them well and set aside.

While the peppers are cooking, brown the ground beef in a large skillet, breaking it apart as it cooks.

Drain any excess grease if needed, then add the onion and garlic and cook for another 2–3 minutes.

Add the sweet corn and black beans, followed by the chili powder, cumin, smoked paprika, salt, and black pepper.

Stir in the water or beef broth and cook for another 3–4 minutes, until everything is heated through.

Place the peppers upright in a baking dish and divide the filling evenly among them. Bake at 400°F for 15 minutes.

Remove the peppers from the oven, top each with the shredded mozzarella, and increase the oven temperature to 425°F.

Return the peppers to the oven for another 15 minutes, until the cheese is melted and lightly browned.

Let them rest for 3–5 minutes, then dig in.

Farm-Style Fuel

Each stuffed pepper comes in at approximately 315 calories, 35g carbohydrates, 27g protein, and 7g fat, making this a satisfying meal that fits right into The Farm's balanced approach to nutrition.

• Makes 4 stuffed peppers.