Description
These Mexican Stuffed Peppers are a flavorful, 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 a wholesome weeknight dinner or meal prep, this recipe combines vibrant colors and bold Mexican-inspired flavors baked to perfection in the oven.
Ingredients
Scale
Peppers
- 8-10 medium size bell peppers (red, yellow, and orange varieties)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Filling
- 1 tablespoon vegetable oil (such as olive oil)
- 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
- 1 cup fresh corn
- 1 cup cooked white rice (or quinoa)
- ½ cup fresh cilantro or parsley, chopped
- 1 cup water (for baking)
- 1 cup shredded cheddar cheese
Instructions
- Prepare the peppers: Use a small knife to carefully cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place the peppers into a large baking dish or cast iron pan, arranging them tightly in one layer to keep them upright. Set aside.
- Prepare pepper tops: Cut the stems from the pepper tops and discard the stems. Chop the tops finely to be used later in the filling mixture.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Cook the filling base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, chopped pepper tops, ground cumin, ground coriander, salt, and pepper. Cook while stirring frequently until the onions and peppers soften, about 5-7 minutes.
- Add the ground beef: Crumble the ground beef into the pot and cook, breaking up large pieces with a wooden spoon. Continue cooking until the meat is fully browned and combined, around 6-8 minutes.
- Incorporate garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add remaining filling ingredients: Mix in the drained diced tomatoes, black beans, and fresh corn. Cover the pot with a lid, bring the mixture to a boil, then reduce to a simmer for 3-4 minutes. Taste and adjust seasoning if necessary.
- Finish the filling: Remove the pot from heat and gently stir in the cooked rice and chopped cilantro or parsley to combine evenly.
- Assemble the peppers: Spoon the prepared filling evenly into each prepped pepper. Generously top each stuffed pepper with shredded cheddar cheese.
- Bake the peppers: Pour one cup of water into the bottom of the baking dish and cover the peppers tightly with aluminum foil or parchment paper. Bake in the preheated oven for 50-55 minutes until the peppers are tender and the filling is heated through.
- Serve: Optionally garnish with additional fresh cilantro before serving. Enjoy your warm and delicious Mexican stuffed peppers!
Notes
- These stuffed peppers make an easy and nutritious weeknight meal packed with protein, fiber, and vibrant flavors.
- The recipe is versatile and allows swapping white rice for quinoa for a gluten-free option.
- Use a cast iron pan or a large baking dish to hold peppers upright while baking.
- Leftovers reheat well and make excellent meal prep lunches or dinners.
- Adjust seasoning to taste, especially salt and spices, before filling the peppers.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 304 kcal
- Sugar: 7 g
- Sodium: 1008 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
