Mexican-style Stuffed Bell Peppers
Colorful bell peppers filled with a zesty mixture of seasoned ground beef, rice, beans, and cheese—baked to perfection.
- Prep Time: 20 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 large bell peppers, halved and deseeded
- ½ lb ground beef
- ½ small onion, diced
- 1 cloves garlic, minced
- ½ cup cooked rice
- ½ can (15 oz) black beans, drained and rinsed
- ½ cup corn kernels
- ½ can (14.5 oz) diced tomatoes, drained
- ½ tbsp chili powder
- ½ tsp cumin
- ½ 1/2 tsp paprika
- ½ Salt and pepper to taste
- ½ cup shredded cheese (cheddar or Mexican blend)
- ½ Chopped fresh cilantro, for garnish
- ½ Sour cream
- ½ Salsa
- ½ Sliced avocado
- ½ Sliced jalapeños
- ½ Hot sauce
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, cook ground beef, onion, and garlic until beef is browned. Drain excess fat.
- Stir in rice, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
- Simmer for 5 minutes. Remove from heat and let cool slightly.
- Fill each bell pepper half with the beef mixture. Place in a baking dish.
- Cover with foil and bake for 25 minutes.
- Uncover, sprinkle with cheese, and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with cilantro and serve with sour cream, salsa, avocado, and optional toppings.
Chef’s Pro Tips
- Parboil the bell peppers for 5 minutes before stuffing to soften them for baking.
- Mix some salsa into the beef mixture for extra flavor and moisture.
- For a vegetarian version, swap the ground beef for plant-based crumbles or more veggies like zucchini and mushrooms.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 28g |
| carbohydrates | 40g |
| fat | 22g |
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