Mexican Stuffed Peppers

Step right up and get ready for the ultimate comfort food: Mexican Stuffed Peppers! Fresh, colorful bell peppers loaded with a vibrant blend of flavors, spices, and wholesome ingredients. This is the stuff of dinner dreams, my friend. Dive in and discover how AH7 is here to light up your kitchen with this must-try dish.

Ingredients:

• Bell peppers: 4 large (green, yellow, red, or a mix)
• Ground beef: 1 lb (approx. 450g)
• Cooked rice: 1 cup (approx. 190g)
• Black beans: 1 can, drained and rinsed (approx. 400g)
• Grated cheese (cheddar or Monterey Jack): 1 cup (approx. 100g)
• Diced tomatoes: 1 can, drained (approx. 400g)
• Corn kernels: 1/2 cup (approx. 85g)
• Red onion, finely chopped: 1/2 (approx. 50g)
• Cumin: 1 tsp (approx. 5g)
• Chili powder: 1 tsp (approx. 5g)
• Garlic powder: 1/2 tsp (approx. 2.5g)
• Salt and pepper: to taste
• Olive oil: 1 tbsp (approx. 15ml)
• Fresh cilantro, chopped: for garnish

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Serves: 4

Nutritional Facts per Serving:

• Calories: 480 kcal
• Protein: 28g
• Fat: 20g
• Carbohydrates: 46g
• Fiber: 8g
• Sugar: 7g
• Sodium: 580mg
• Potassium: 990mg

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice off the tops of the bell peppers and remove the seeds and membranes.
3. In a skillet over medium heat, add the olive oil. Once hot, add the chopped red onion. Cook until translucent.
4. Add the ground beef to the skillet. Cook until browned and break it into crumbles.
5. Stir in cumin, chili powder, garlic powder, salt, and pepper.
6. Mix in the drained tomatoes, corn, and black beans.
7. Fold the cooked rice into the mixture, ensuring everything is well combined.
8. Stuff each bell pepper with the beef and rice mixture. Ensure they are filled generously.
9. Place the stuffed peppers in a baking dish.
10. Sprinkle the grated cheese over each of the Mexican Stuffed Peppers.
11. Cover the baking dish with aluminum foil.
12. Bake in the preheated oven for about 25-30 minutes or until the peppers are tender.
13. Remove from the oven and let them cool slightly before serving.

Tips:

1. For a vegetarian twist, substitute ground beef with quinoa or tofu.
2. To spice it up, add diced jalapeños to the beef and rice mixture.
3. Opt for mixed colored bell peppers for a visually appealing dish.
4. For cheese lovers, mix in some cheese with the beef and rice filling too.
5. If the peppers don’t stand upright in the baking dish, slice a tiny bit off the bottom to make a flat base.

Serving Suggestions:

• Garnish the Mexican Stuffed Peppers with fresh chopped cilantro for added flavor.
• Serve with a side of sour cream or Greek yogurt for a cool contrast.
• A fresh green salad complements the richness of the peppers perfectly.
• For a complete meal, consider adding some homemade guacamole or salsa on the side.

There you have it! Dive into the world of Mexican Stuffed Peppers and make your dinner shine. AH7 promises you an experience that’s both delightful and nourishing. Go ahead, indulge, and remember to share this mouth-watering recipe with your loved ones!

MEXICAN STUFFED PEPPERS

Step right up and get ready for the ultimate comfort food: Mexican Stuffed Peppers! Fresh, colorful bell peppers loaded with a vibrant blend of flavors, spices, and wholesome ingredients. This is the stuff of dinner dreams, my friend. Dive in and discover how AH7 is here to light up your kitchen with this must-try dish.

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

MEXICAN STUFFED PEPPERS

Amount per Serving

Calories

480

% Daily Value*

Fat

 

20

g

31

%

Sodium

 

580

mg

25

%

Potassium

 

990

mg

28

%

Carbohydrates

 

46

g

15

%

Fiber

 

8

g

33

%

Sugar

 

7

g

8

%

Protein

 

28

g

56

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

INGREDIENTS:

• Bell peppers: 4 large green, yellow, red, or a mix
• Ground beef: 1 lb approx. 450g
• Cooked rice: 1 cup approx. 190g
• Black beans: 1 can drained and rinsed (approx. 400g)
• Grated cheese cheddar or Monterey Jack: 1 cup (approx. 100g)
• Diced tomatoes: 1 can drained (approx. 400g)
• Corn kernels: 1/2 cup approx. 85g
• Red onion finely chopped: 1/2 (approx. 50g)
• Cumin: 1 tsp approx. 5g
• Chili powder: 1 tsp approx. 5g
• Garlic powder: 1/2 tsp approx. 2.5g
• Salt and pepper: to taste
• Olive oil: 1 tbsp approx. 15ml
• Fresh cilantro chopped: for garnish

Instructions

• Preheat your oven to 375°F (190°C).
• Slice off the tops of the bell peppers and remove the seeds and membranes.
• In a skillet over medium heat, add the olive oil. Once hot, add the chopped red onion. Cook until translucent.
• Add the ground beef to the skillet. Cook until browned and break it into crumbles.
• Stir in cumin, chili powder, garlic powder, salt, and pepper.
• Mix in the drained tomatoes, corn, and black beans.
• Fold the cooked rice into the mixture, ensuring everything is well combined.
• Stuff each bell pepper with the beef and rice mixture. Ensure they are filled generously.
• Place the stuffed peppers in a baking dish.
• Sprinkle the grated cheese over each of the Mexican Stuffed Peppers.
• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for about 25-30 minutes or until the peppers are tender.
• Remove from the oven and let them cool slightly before serving.

Notes

For a vegetarian twist, substitute ground beef with quinoa or tofu.
To spice it up, add diced jalapeños to the beef and rice mixture.
Opt for mixed colored bell peppers for a visually appealing dish.
For cheese lovers, mix in some cheese with the beef and rice filling too.
If the peppers don’t stand upright in the baking dish, slice a tiny bit off the bottom to make a flat base.