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Mexican Stuffed Peppers

Mexican Stuffed Peppers Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers, any color
  • 1 tbsp olive oil, plus more for the peppers
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 cup cooked white or brown rice
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 (8-oz) can tomato sauce
  • 1 cup shredded Mexican cheese blend, plus 1/2 cup for topping
  • Salt and pepper
  • Optional toppings: sour cream, chopped cilantro, diced avocado, salsa

Method
 

  1. Preheat oven to 400°F (200°C). Halve the peppers lengthwise, remove seeds, place cut side up in a baking dish, brush with oil, season with salt and pepper, and par-bake 10 to 15 minutes until slightly softened.
  2. Heat 1 tbsp oil in a skillet over medium-high. Brown the beef, onion, garlic, and taco seasoning until cooked through, about 7 to 8 minutes. Drain excess grease if needed.
  3. Reduce heat to low and stir in the rice, beans, corn, tomato sauce, and 1 cup cheese until the cheese melts and the filling is combined, 2 to 3 minutes. Season with salt and pepper.
  4. Spoon the filling into the pepper halves, mounding slightly, and top with the remaining 1/2 cup cheese. Bake 15 to 20 minutes until the peppers are tender and the cheese is bubbly and golden.
  5. Let rest 5 minutes, then serve with sour cream, cilantro, avocado, and salsa on the side.

Notes

Letting the peppers rest a few minutes after baking helps the filling set so it does not slide off when you lift them. If you want softer peppers, add 3 to 5 extra minutes to the par-bake.