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Mexican Stuffed Peppers

A comforting and flavorful dish featuring bell peppers stuffed with ground meat, rice, black beans, and spices, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the peppers
  • 4 large Bell Peppers Any color; can substitute with zucchini or eggplant for a low-carb option
For the filling
  • 1 pound Ground Meat Beef or turkey; plant-based alternatives work too
  • 1 cup Cooked Rice Brown rice or quinoa can add more nutrition
  • 1 can Black Beans Drained and rinsed; kidney beans or chickpeas are good substitutes
  • 1 cup Corn Frozen or canned, adds sweetness
  • 1 cup Salsa Store-bought or homemade
  • 1 teaspoon Cumin Adjust according to heat preference
  • 1 teaspoon Chili Powder Adjust according to heat preference
  • Salt and Pepper To taste
  • 1 cup Shredded Cheese Cheddar or Mexican blend; omit for dairy-free
  • to garnish Fresh Cilantro Parsley can be a substitute

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds, placing them upright in a baking dish.
Cooking
  1. In a skillet over medium heat, cook the ground beef or turkey until browned; drain excess fat if necessary.
  2. Stir in the cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until heated through.
  3. Stuff the mixture evenly into each bell pepper. Top with shredded cheese.
  4. Cover the baking dish with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and the peppers are tender.
  6. Garnish with fresh cilantro if desired and serve.

Notes

Avoid overstuffing the peppers to prevent overflow. Using organic ingredients enhances the flavors. Consider adding jalapeños for an extra kick.