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Stuffed Mini Pepper Boats filled with Wild Rice, Corn, and Black Beans

Updated: Jun 27

Prep time: 15 minutes | Cook time: 15 minutes | Ready in 30 minutes


12 mini bell peppers

1 cup cooked wild rice

1 cup canned black beans, drained and rinsed

1 cup frozen corn kernels, thawed

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded pepper jack cheese (optional)

Fresh cilantro, for garnish (optional)


  • Prepare the mini bell peppers by cutting a whole in the side and removing the seeds and membranes. Set them aside.

  • In a large bowl, combine the cooked wild rice, black beans, corn, minced garlic, salt, and black pepper. Stir well to ensure all the ingredients are evenly mixed.

  • Stuff each mini pepper with the wild rice and bean mixture, pressing it in gently with a spoon or your fingers.

  • If desired, sprinkle shredded cheddar cheese and then fresh cilantro leaves over the stuffed peppers.

  • Serve the stuffed mini peppers as an appetizer, side dish, or even as a light main course.

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