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.