Description
These Mexican Stuffed Peppers are a vibrant and hearty main course featuring bell peppers filled with a flavorful mixture of ground beef, rice, black beans, corn, and spices, all topped with melted Mexican blend cheese. Perfectly baked to meld the flavors, this dish offers a comforting and nutritious Tex-Mex meal with a delicious balance of protein, fiber, and spices.
Ingredients
Scale
Peppers
- 4 large bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef or ground turkey
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa (mild or spicy)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
Garnish (optional)
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the peppers: Preheat your oven to 375°F. Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow shells for stuffing. Lightly grease a baking dish and arrange the peppers upright inside it.
- Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
- Combine ingredients: Stir in the cooked rice, black beans, corn kernels, salsa, ground cumin, chili powder, salt, and black pepper. Allow the mixture to simmer gently for 3–4 minutes to blend the flavors thoroughly.
- Add cheese to filling: Remove the skillet from heat and stir half of the shredded Mexican blend cheese into the filling mixture to help bind it together.
- Stuff the peppers: Spoon the filling evenly into each bell pepper, pressing down gently to pack the filling securely inside. Top each stuffed pepper with the remaining shredded cheese.
- Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese on top is melted, bubbly, and golden.
- Garnish and serve: Remove the peppers from the oven, garnish with chopped fresh cilantro, and serve with lime wedges on the side for an added zesty flavor if desired.
Notes
- You can prepare the filling a day ahead and refrigerate it overnight to save time.
- Substitute quinoa or cauliflower rice for a lower-carb alternative to white rice.
- Make the dish vegetarian by omitting the meat and using extra beans or plant-based protein.
