Description
These Mexican Stuffed Peppers are a flavorful and hearty meal featuring bell peppers filled with a savory mixture of ground beef, black beans, corn, tomatoes, and rice, all seasoned with classic Mexican spices and topped with melted cheddar cheese. Baked to perfection, they make a delicious and nutritious option for weeknight dinners or meal prep.
Ingredients
Scale
Peppers
- 8-10 medium size bell peppers (red, yellow, or orange)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
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
- 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 cheese
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 salt and black pepper. Place peppers upright in a large baking dish or cast iron pan, wedging them together as needed to fit in one layer. Set aside.
- Prepare the tops: Cut off and discard the stems from the pepper tops, then chop the tops to add to the filling mixture.
- Preheat the oven: Set the oven temperature 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, stirring frequently, for 5-7 minutes until the onions and peppers soften.
- Brown the meat: Add the ground beef to the pot. Use a wooden spoon to break up large pieces and cook until the meat is browned and combined with the vegetables, about 6-8 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Incorporate remaining filling ingredients: Add the drained diced tomatoes, black beans, and fresh corn. Cover the pot with a lid, bring to a boil, then reduce heat to simmer for 3-4 minutes. Taste and adjust seasoning as needed.
- Mix in rice and herbs: Remove pot from heat and gently stir in the cooked rice and chopped cilantro or parsley.
- Assemble the peppers: Spoon the filling evenly into each pepper. Top each filled pepper generously with shredded cheddar cheese.
- Prepare for baking: Pour 1 cup of water into the bottom of the baking dish to help steam the peppers. Cover the peppers tightly with aluminum foil or parchment paper.
- Bake: Place the covered dish in the preheated oven and bake for 50-55 minutes, or until the peppers are tender and the filling is heated through.
- Garnish and serve: Optionally garnish with extra fresh cilantro before serving. Enjoy your flavorful Mexican stuffed peppers!
Notes
- Make these Mexican Stuffed Peppers for an easy weeknight meal loaded with protein, fiber, and fresh flavors.
- Themed with ground beef, beans, corn, and rice, they’re both healthy and delicious.
- Perfect for meal prep as they store and reheat well.
- You can swap white rice with quinoa for a gluten-free or higher protein option.
- Adjust seasoning levels to taste before stuffing 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: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
