Description
These Mexican Stuffed Peppers are a flavorful and hearty dinner option filled with a savory mixture of ground beef or turkey, rice, black beans, corn, and spices, all baked to perfection with melted cheese on top. Perfect for a gluten-free, easy weeknight meal that’s both satisfying and nutritious.
Ingredients
Scale
Peppers and Filling
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup salsa
- 1½ cups shredded Mexican cheese blend
Garnish
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove all seeds and membranes. Arrange the peppers upright in a baking dish to be filled later.
- Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook the Meat: Add the ground beef or turkey to the skillet. Cook thoroughly, breaking it up as it cooks, until browned and no longer pink. Drain any excess fat if necessary to keep the filling from being greasy.
- Add Filling Ingredients: Stir in the cooked rice, black beans, corn kernels, chili powder, cumin, paprika, salt, pepper, and salsa. Continue cooking for another 2-3 minutes to meld the flavors, then remove from heat.
- Mix in Cheese: Stir 1 cup of the shredded Mexican cheese blend into the filling mixture until well combined.
- Stuff the Peppers: Spoon the warm filling evenly into each prepared bell pepper, packing it tightly to fill all cavities.
- Add Topping Cheese: Sprinkle the remaining ½ cup of shredded cheese over the tops of the stuffed peppers.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes to allow the peppers to cook through and the filling to heat completely.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese topping is bubbly and lightly browned.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the top.
Notes
- You can prepare the filling mixture a day ahead of time and refrigerate it to save cooking time.
- For a spicier version, add diced jalapeños to the filling or use a spicy salsa option.
- To make this recipe vegetarian, omit the meat and double the amount of black beans.
