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Olivia

Mexican Stuffed Peppers: A Flavorful Recipe You’ll Love!

A delicious and hearty recipe for Mexican Stuffed Peppers filled with ground meat, rice, beans, and topped with cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef or turkey
  • 4 large bell peppers any color
  • 1 cup cooked rice
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  3. In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
  4. Stir in the cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix well and cook for an additional 5 minutes until heated through.
  5. Spoon the filling mixture into each bell pepper, packing it down gently.
  6. Top each stuffed pepper with shredded cheddar cheese.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.
  8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Nutrition

Serving: 1stuffed pepperCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 9gCholesterol: 70mgSodium: 500mgFiber: 8gSugar: 3g

Notes

  • For a vegetarian option, substitute the ground meat with extra beans or lentils.
  • Add diced tomatoes or jalapeños to the filling for extra flavor and spice.

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