Description
A delicious and hearty Mexican Stuffed Peppers recipe featuring bell peppers filled with a savory mixture of ground beef, rice, black beans, corn, and cheese. This flavorful dish is baked to perfection and topped with melted Mexican blend cheese and fresh cilantro, making it a perfect gluten-free main course for a satisfying dinner.
Ingredients
Scale
Vegetables and Fresh Ingredients
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chopped fresh cilantro (optional)
Meat and Protein
- 1 pound ground beef or ground turkey
- 1 cup canned black beans, drained and rinsed
Pantry Items and Spices
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup chunky salsa
- 1 1/2 cups shredded Mexican blend cheese, divided
Instructions
- Prepare Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, and carefully remove the seeds and membranes to create hollow shells. Arrange the peppers upright in a baking dish and set aside.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook the Meat: Add the ground beef (or turkey) to the skillet. Cook, breaking it apart with a spatula, until browned and fully cooked, approximately 6 to 8 minutes.
- Season the Filling: Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper into the cooked meat mixture. Mix well to distribute the spices evenly.
- Add Remaining Filling Ingredients: To the seasoned meat, add cooked rice, black beans, corn kernels, salsa, and 1 cup of the shredded Mexican blend cheese. Stir thoroughly until the mixture is well combined and heated through.
- Stuff the Peppers: Spoon this filling mixture evenly into each hollowed bell pepper. Sprinkle the remaining 1/2 cup of cheese on top of the stuffed peppers.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the peppers to soften and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and the cheese topping is melted, bubbly, and slightly golden.
- Garnish and Serve: Optionally, sprinkle chopped fresh cilantro over the baked stuffed peppers before serving. Serve hot and enjoy your flavorful Mexican stuffed peppers!
Notes
- For a vegetarian option, omit the ground meat and increase the amount of beans or add quinoa.
- These stuffed peppers can be prepared ahead of time and baked just before serving for convenience.
- To add a spicy kick, use a spicy salsa or include diced jalapeños in the filling.
