| Prep: 25 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 301 | 11.5g | 4.5g | 24g |
| sugars | fibre | protein | salt |
| 8g | 6.5g | 25g | 1.2g |
Why I Love Mexican Fish Stuffed Bell Peppers with Corn and Black Beans
Strolling through the vibrant, aromatic markets of Mexico, I was inspired to embrace my adventurous side and experiment with a crossover recipe – combining my coastal seafood expertise with a beloved Mexican staple. The result? A tantalizing creation I call ‘Fish Stuffed Bell Peppers with Corn and Black Beans. The lively flavors of this dish are reminiscent of my surfing trips along the coastline, reminiscent of fresh seaside dinners where spice and zest were always on the menu.
Reinvention of a Beloved Staple
My version of Fish Stuffed Bell Peppers with Corn and Black Beans is a little step away from my Southern comfort zone, but when it comes to food, I believe in broadening horizons. It’s not uncommon for me to infuse recipes I love with new aspects. Inspired by the legend herself, Pati Jinich, who explores different cultures through cuisine, I took the plunge into the world of Mexican culinary. The softness of the white fish fillets, combined with the heartiness of black beans and corn, offers a burst of flavors that will sweep your tastebuds on a journey to far-off, coastal Mexico.
Perfect Pairing Suggestions
Although this dish performs exquisitely as a standalone dinner, it can really shine when partnered with the right side dishes. I recommend pairing it with classic Mexican rice or a side of crunchy tortilla chips. The mild, warm spice of the stuffed peppers tossing with the underlying sweetness of corn and tangy hit from a squeeze of fresh lime creates a beautiful ensemble that will create an unforgettable dining experience.
If you want to add a southern twist, as I often do, don’t hesitate to serve this alongside some buttermilk biscuits or a fresh, tangy green salad. The biscuit can absorb those juicy, savory flavors, while the salad introduces a refreshing palate cleanse between bites.
Regardless of how you choose to present or pair it, the Fish Stuffed Bell Peppers with Corn and Black Beans serves not just as an enticing dish, but an adventure for the palate. Cooking it is an exploration of sorts – not just of flavor and blending cultures, but of your culinary boundaries. Here’s to the joyous merging of cultures, right on your dinner plate!
What You’ll Need
- 6 bell peppers
- 1 lb white fish fillets
- 1 cup black beans
- 1 cup corn kernels
- 1 red onion, diced
- 3 garlic cloves, minced
- 1 jalapeno pepper, de-seeded and minced
- 1 can (14.4 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, to serve
Method
Step One
Preheat your oven to 375 degrees F. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and bake for 15 minutes until they are slightly softened.
Step Two
While the peppers are baking, season the white fish fillets with salt, pepper and a dash each of cumin and chili powder. Heat the olive oil in a skillet over medium heat then add the fish. Cook for a few minutes on each side until the fish becomes flaky. Remove from the pan and set it aside.
Step Three
In the same skillet, add the diced red onion, minced garlic, and minced jalapeno. Saute until the onions become translucent.
Step Four
Add the black beans, corn kernels, diced tomatoes, remaining cumin, and chili powder to the skillet. Stir to combine and simmer for a few minutes until the mixture has heated through.
Step Five
Flake the cooked fish into the skillet mixture. Stir well to combine it all, then remove from heat.
Step Six
Remove the peppers from the oven and carefully fill each one with the fish and vegetable mixture.
Step Seven
Combine the shredded Monterey Jack cheese and cheddar cheese, then sprinkle the mix over the tops of the stuffed peppers. Return the peppers to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly.
Step Eight
Remove from the oven and garnish with chopped fresh cilantro. Serve the fish stuffed bell peppers with lime wedges on the side. Enjoy this healthy and flavorful dish!
