Mexican Stuffed Peppers Recipe
Prepare these Mexican Stuffed Peppers for a quick and easy weeknight dinner. Filled with a tasty mixture of ground beef, beans, corn, and rice, they’re both healthy and delicious—ideal for meal prep!
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, minced
- 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, 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: 19gCholesterol: 55mgSodium: 1008mgPotassium: 503mgFiber: 3gSugar: 7gVitamin C: 155mgCalcium: 132mgIron: 2mg
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