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White baking dish filled with Mexican stuffed peppers covered in shredded cheese and topped with sour cream and cilantro.

Mexican Stuffed Peppers

Author: Stephanie Kay

With 43 grams of protein and 13 grams of fiber per serving, these Mexican stuffed peppers are perfect for a hearty and healthy meal. 

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main
  • Method: Oven
  • Cuisine: Mexican
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Ingredients

To Serve (optional):

Instructions

  1. Preheat the oven to 425°F and grab a large baking dish or sheet pan.
  2. On a cutting board, cut the bell peppers in half lengthwise and remove the cores and seeds.
  3. Place the bell pepper halves in the baking dish, open side down, and drizzle them with a little olive oil, using your hands to ensure the outside of each bell pepper is well coated. Transfer the baking dish to the oven for 10 minutes while you prepare the filling.
  4. In a large skillet, warm the olive oil on medium-high heat, then add the onion and cook for 3-4 minutes until tender.
  5. Add the ground beef to the pan and cook, breaking it up with a wooden spoon or spatula, for 5-6 minutes until mostly browned.
  6. Add the garlic, chili powder, paprika, cumin, oregano, and salt, and cook for an additional 1-2 minutes until fragrant and the beef is completely cooked through.
  7. Turn the heat down to medium, add the tomatoes and water, and stir to combine with the beef mixture.
  8. Add the cooked rice, drained black beans, and frozen corn, stir to combine with the beef mixture, and continue cooking for 2-3 minutes until the corn has thawed. Remove the pan from the heat, taste, and adjust seasoning with salt and pepper as needed.
  9. Working one at a time, fill the bell pepper halves with the ground beef and rice mixture and place them in the baking dish, open side up. Continue until all the bell peppers are filled.
  10. Cover the baking dish with aluminum foil (this is essential to ensure the bell peppers are tender) and transfer it to the oven to bake for 40 minutes.
  11. Once baked, remove the baking dish from the oven and top each bell pepper with shredded cheese. Then return the baking dish to the oven, without the aluminum foil, for a final 5 minutes until the cheese is melted.
  12. The Mexican stuffed peppers can be served immediately with a dollop sour cream and/or guacamole and a sprinkle of chopped cilantro.
  13. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #4 and add it in step #6.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder and add it in step #6.

To Use Taco Seasoning: Swap the chili powder, paprika, cumin, oregano, and salt for 2 tablespoons of taco seasoning. Add it in step #6.

To Use Uncooked Rice: In a pot, combine 1/3 rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork. Once cooked, at it as per instructions in step #8.

Nutrition

Find it online: https://kaynutrition.com/mexican-stuffed-peppers-2/