Description
These stuffed jalapeño peppers are a spicy and savory appetizer filled with black beans, corn, cheese, and spices. Easy to prepare and perfect for gatherings, they are sure to delight your guests with their bold flavors!
Ingredients
Scale
- 12 large jalapeño peppers
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or pepper jack)
- 1/2 cup cream cheese, softened
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: sour cream and lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Slice each jalapeño in half lengthwise and remove the seeds and membranes using a small spoon or jalapeño corer.
- Place the halved jalapeños on a baking sheet lined with parchment paper.
- In a large mixing bowl, combine black beans, corn, shredded cheese, cream cheese, and chopped cilantro. Mash the black beans slightly with a fork for texture.
- Add cumin, garlic powder, smoked paprika, salt, and pepper. Mix until well combined and taste for seasoning.
- Fill each jalapeño half with the bean mixture, packing it in generously.
- Drizzle olive oil over the top of each stuffed jalapeño.
- Bake the stuffed jalapeños in the preheated oven for 20-25 minutes, until tender and cheese is melted.
- For a crispy top, switch to broil for the last 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let cool for a few minutes.
- Arrange on a platter, garnishing with additional cilantro if desired.
- Serve with sour cream and lime wedges for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Adjust the number of jalapeños based on your serving size.
- Feel free to customize the filling with other ingredients like diced tomatoes or different spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes