Description
A flavorful and hearty Mexican Stuffed Peppers recipe featuring bell peppers filled with a savory mixture of ground beef or turkey, rice, black beans, corn, and spices, all topped with melted Mexican cheese. Perfect for a gluten-free, satisfying weeknight dinner.
Ingredients
Main Ingredients
- 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 the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in a baking dish, ready to be filled.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the 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 until browned completely, breaking it up into small pieces. Drain any excess fat if necessary to avoid greasiness.
- Mix the filling: Stir in the cooked rice, black beans, corn, chili powder, cumin, paprika, salt, pepper, and salsa. Cook the mixture for another 2-3 minutes to blend the flavors, then remove the skillet from heat.
- Add cheese to filling: Mix in 1 cup of shredded Mexican cheese blend into the filling for extra creaminess and flavor.
- Stuff the peppers: Spoon the filling mixture into each bell pepper, packing it firmly to hold all the delicious ingredients.
- Top with cheese and bake: Sprinkle the remaining ½ cup of cheese on top of the stuffed peppers. Cover the baking dish with foil and bake for 30 minutes.
- Finish baking: Remove the foil and bake uncovered for an additional 10-15 minutes until the peppers are tender and the cheese on top is bubbly and golden.
- Garnish and serve: Garnish the stuffed peppers with freshly chopped cilantro and serve warm alongside lime wedges for squeezing.
Notes
- Prepare the filling a day ahead and refrigerate to save time on cooking day.
- For extra heat, add diced jalapeños or use a spicier salsa.
- Make it vegetarian by omitting the meat and doubling the amount of beans.
