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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
Cook Time: 30 minutes
Total Time: 50 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.