Description
These Mexican Stuffed Peppers are a flavorful and hearty dish featuring bell peppers filled with a savory mixture of ground beef, black beans, corn, rice, and spices, topped with melted cheddar cheese. Perfect for an easy weeknight meal or meal prep, they combine vibrant colors and a blend of classic Mexican seasonings baked to perfection.
Ingredients
Scale
Bells Peppers
- 8-10 medium size bell peppers (red, yellow, or orange)
- 2 teaspoons kosher salt (for peppers)
- ½ teaspoon ground black pepper (for peppers)
Filling
- 1 tablespoon vegetable oil (olive oil recommended)
- 1 medium-sized onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground beef (85% lean)
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, juices drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup fresh corn
- 1 cup cooked white rice (or quinoa)
- ½ cup fresh cilantro or parsley, chopped
- 1 cup shredded cheddar cheese
- 1 cup water (for baking)
Instructions
- Prepare the Peppers: Use a small knife to carefully cut off the tops of each bell pepper. Season the inside of each pepper with 2 teaspoons kosher salt and ½ teaspoon ground black pepper. Place the peppers upright into a large baking dish or cast iron pan, wedging them snugly to fit one layer. Set aside.
- Prepare Pepper Tops: Cut the stems from the pepper tops, discard the stems, and chop the tops finely to use in the filling mixture.
- Preheat Oven: Set your oven to 375°F (190°C) to preheat while you prepare the filling.
- Cook Vegetables and Spices: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add chopped onion, chopped pepper tops, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Cook, stirring frequently, until onions and peppers are soft, about 5-7 minutes.
- Cook the Meat: Add 1 pound of ground beef to the pot. Break up the meat with a wooden spoon and cook until browned and cooked through, approximately 6-8 minutes.
- Add Garlic: Stir in 3 minced cloves of garlic and cook for 30 seconds until fragrant.
- Add Beans, Tomatoes, and Corn: Stir in drained diced tomatoes, 1 can black beans, and 1 cup fresh corn. Cover with a lid, bring to a boil, then reduce to simmer for 3-4 minutes. Taste and adjust seasoning as needed.
- Combine with Rice and Herbs: Remove from heat and gently stir in 1 cup cooked white rice and ½ cup chopped fresh cilantro or parsley.
- Stuff the Peppers: Spoon the filling evenly into each prepared bell pepper. Top each pepper generously with 1 cup shredded cheddar cheese divided evenly.
- Prepare for Baking: Pour 1 cup of water into the bottom of the baking dish to keep peppers moist. Cover the pan tightly with aluminum foil or parchment paper.
- Bake: Bake in the preheated 375°F oven for 50-55 minutes, until peppers are tender and filling is heated through.
- Serve: Optionally garnish with additional cilantro and serve warm.
Notes
- These stuffed peppers make an easy and nutritious weeknight meal packed with protein, fiber, and colorful vegetables.
- You can substitute quinoa for rice for a gluten-free, slightly nuttier option.
- Leftovers store well and are perfect for meal prepping lunches or dinners.
- Feel free to customize the filling by adding other vegetables or using a different type of cheese.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 304 kcal
- Sugar: 7 g
- Sodium: 1008 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
