Description
This Mexican Stuffed Peppers recipe is a flavorful and satisfying meal featuring bell peppers filled with a savory mixture of ground beef, black beans, corn, rice, and a blend of traditional Mexican spices. Baked until tender and topped with melted cheddar cheese, these stuffed peppers make a perfect easy weeknight dinner or meal prep option that is both wholesome and delicious.
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 preferred)
- 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: Using a small knife, cut off the tops of each bell pepper. Season the inside of each pepper with kosher salt and ground black pepper. Place the peppers upright in a large baking dish or cast iron pan, wedging them to fit in one layer. Set aside.
- Prepare the 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 oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Cook aromatics and spices: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chopped onion, chopped pepper tops, ground cumin, ground coriander, kosher salt, and black pepper. Cook, stirring frequently, until the onions and peppers soften, about 5-7 minutes.
- Cook the ground beef: Add the ground beef to the pot. Use a wooden spoon to break up any large pieces. Cook until the meat is fully browned and combined with the aromatics, about 6-8 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add vegetables and simmer: Stir in the diced tomatoes (drained), black beans, and fresh corn. Cover with a lid, bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes. Taste and adjust seasoning as needed.
- Finish the filling: Remove from heat and gently stir in the cooked white rice (or quinoa) and chopped cilantro or parsley until evenly combined.
- Stuff the peppers: Spoon the filling mixture evenly into each prepared bell pepper. Top each pepper with a generous amount of shredded cheddar cheese.
- Prepare for baking: Pour 1 cup of water into the bottom of the baking dish. Cover the peppers tightly with aluminum foil or parchment paper to trap moisture during baking.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the peppers are tender and the filling is hot throughout.
- Serve: Remove from the oven, optionally garnish with extra cilantro, and serve warm.
Notes
- This recipe makes a hearty and healthy meal perfect for busy weeknights or meal prep.
- Using a cast iron pan helps distribute heat evenly when baking stuffed peppers.
- You can substitute quinoa for rice for a gluten-free option.
- Drain the canned tomatoes and beans well to avoid excess moisture in the filling.
- Adjust the spices to your taste for more or less heat and earthiness.
- Leftover stuffed peppers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
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
