Ingredients
Method
- 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.
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.