Stuffed Roasted Red Peppers

Stuffed Roasted Red Peppers

Chef: Christina Pirello

Description: A high protein, high octane main course, this is delicious after an active day of sports, a tough workout or just a long hard day. As rich in antioxidants as protein, this dish will have you refreshed and ready to rock again in no time.

Login or Sign Up to add Stuffed Roasted Red Peppers to your Recipe Box



  • 4 red bell peppers
  • extra virgin olive oil
  • 2 cloves fresh garlic, finely minced
  • 1/2 red onion, finely diced
  • 1 pinch sea salt
  • 1 pinch red pepper flakes
  • 1 carrot, finely diced
  • 2 stalks celery, finely diced
  • 1 cup fresh/frozen organic corn kernels
  • 3 tsp. mirin or white wine
  • 1 1/2 cup cooked black beans


  1. Prepare the stuffing by placing a small amount of oil, the garlic and onion in a small skillet and turn the heat to medium. When the vegetables begin to sizzle, add a pinch of salt, the red pepper flakes and sauté for 1-2 minutes. Add carrot and celery, a pinch of salt and sauté for 1-2 minutes more. Stir in corn, season lightly with salt and add mirin. Cover and cook over low heat for 3-4 minutes. Stir in cooked beans until ingredients are well combined. Transfer to a mixing bowl to cool.

  2. Lightly oil each pepper and place each over an open flame on the stove. Turn each pepper, charring the skins completely. When the peppers are blackened, transfer them to a paper sack and seal shut to steam the skins from the peppers. After 10 minutes, carefully remove the peppers and, with your fingers, gently remove the charred skin, taking care to keep the peppers intact. Once all the charred skin is removed, carefully pull the seeds out of the tops of the peppers, keeping the peppers intact. Clean any remaining seeds from the peppers.

  3. Carefully spoon filling into each pepper, filling abundantly, but taking care not to split them open. Place stuffed peppers on a baking sheet and place in a 300 degree oven to warm through, about 10 minutes. Serve with a drizzle of olive oil.

Recipe by Christina Pirello, Christina Pirello