Mexican Stuffed Peppers

Mexican Stuffed Peppers

This Mexican Stuffed Peppers recipe is simple to prepare, visually appealing, satisfying, and loaded with nutritious and flavorful ingredients. Featuring ground beef, black beans, corn, vibrant bell peppers, and rice, these Mexican-style stuffed peppers offer several variations and are ideal for meal prep, as they keep well for days and freeze wonderfully.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine Mexican
Servings 8
Calories 304 kcal

Ingredients
  

TO PREPARE THE BELL PEPPERS

  • 8-10 medium size bell peppers, choose between red, yellow and orange
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper

TO MAKE THE FILLING:

  • 1 tablespoon vegetable 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
  • 3 cloves of garlic
  • 1 15 oz 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
  • 1 cup shredded cheddar

Instructions
 

  • Prepare the peppers. Use a small knife to cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place peppers into a large baking dish (or a cast iron pan like I did), wedging them together as needed to fit in one layer. Set aside. 
  • Gently, cut the stems from the tops and discard them. Chop the tops to use in the filling.
  • Pre-heat the oven 375 F degrees. 
  • To make the filling: Heat oil in a large pot over medium heat. Add in the onion, chopped peppers, ground cumin, ground coriander, salt and pepper. Cook, stirring frequently, until onions and peppers are softened, 5-7 minutes.
  • Add in the meat. Using a wooden spoon break large pieces and cook until everything is combined and meat is cooked, 6-8 minutes.
  • Stir in the garlic and cook for 30 seconds.
  • Stir in the tomatoes, black beans, and corn. Put the lid on, bring it to a boil, and then let it simmer for 3-4 minutes. Taste for seasoning and add in if needed. 
  • Off the heat add in the cooked rice and chopped cilantro. Give it a gentle stir.
  • To assemble the peppers: Divide the filling amongst the peppers. Top each pepper with a generous amount of shredded cheese.
  • Fill the bottom of the pan with a cup of water and cover the peppers with aluminum foil (or parchement paper).
  • Bake in the oven until the peppers are softened and the filling is heated through for about 50-55 minutes. 
  • If preferred, garnish with cilantro and serve.

Nutrition

Calories: 304kcalCarbohydrates: 18gProtein: 16gFat: 19gSaturated Fat: 9gCholesterol: 55mgSodium: 1008mgPotassium: 503mgFiber: 3gSugar: 7gVitamin A: 3901IUVitamin C: 155mgCalcium: 132mgIron: 2mg
Keyword Mexican Stuffed Peppers
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Article Categories:
Mexican Cuisine

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