Description
This Mexican Stuffed Peppers recipe features vibrant bell peppers filled with a savory mixture of ground beef or turkey, black beans, rice, corn, and diced tomatoes, seasoned with chili powder, cumin, and smoked paprika. Topped with melted Mexican blend cheese and garnished with fresh cilantro, these hearty stuffed peppers are a flavorful and nutritious main course perfect for a family dinner or meal prepping.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
- Chopped fresh cilantro, for garnish (optional)
Protein and Legumes
- 1 pound ground beef or turkey
- 1 (15 oz) can black beans, drained and rinsed
Grains
- 1 cup cooked rice
Canned Goods
- 1 (14.5 oz) can diced tomatoes, drained
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 cup shredded Mexican blend cheese
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Trim the bottoms slightly if necessary to allow the peppers to stand upright in the baking dish.
- Cook the Filling: In a large skillet over medium heat, sauté the chopped onion and minced garlic for 2 to 3 minutes until softened and fragrant. Add the ground beef or turkey, cooking until browned and breaking it apart with a spatula. Drain any excess fat if needed.
- Combine Ingredients: Stir in the cooked rice, black beans, drained diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper into the cooked meat mixture. Continue cooking for another 2 to 3 minutes until all ingredients are heated through and well combined.
- Stuff the Peppers: Evenly spoon the filling mixture into each prepared bell pepper. Place the stuffed peppers upright in a baking dish and sprinkle shredded Mexican blend cheese on top of each pepper.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro if desired. Serve warm and enjoy your flavorful Mexican stuffed peppers.
Notes
- For a vegetarian version, substitute the ground meat with additional beans or cooked quinoa.
- Add hot sauce or diced jalapeños to the filling for extra spice.
- These stuffed peppers can be prepared a day ahead and baked just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 50mg
