This Mexican Stuffed Peppers recipe is simple to prepare, visually appealing, and packed with wholesome, flavorful ingredients. Featuring ground beef, black beans, corn, vibrant bell peppers, and rice, these stuffed peppers offer plenty of variations to suit your taste. They’re ideal for meal prep, as they store well in the fridge for days and freeze perfectly for later use!
INGREDIENTS
For the Bell Peppers:
- 8-10 medium bell peppers (red, yellow, or orange)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
For the Filling:
- 1 tablespoon vegetable oil (or olive oil)
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground beef (85% lean)
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, drained
- 1 (15 oz) can black beans
- 1 cup fresh corn
- 1 cup cooked white rice (or quinoa)
- ½ cup fresh cilantro or parsley, chopped
- 1 cup water
- 1 cup shredded cheddar cheese
INSTRUCTIONS
- Prepare the Peppers: Use a small knife to cut off the tops of the bell peppers. Season the inside with salt and pepper. Place the peppers in a large baking dish (or a cast-iron pan) and arrange them in one layer, wedging them together if necessary. Set aside. Remove the stems from the tops and discard them, then chop the tops for the filling.
- Preheat the oven to 375°F (190°C).
- Make the Filling: Heat oil in a large pot over medium heat. Add the chopped onion, bell pepper tops, cumin, coriander, salt, and pepper. Cook, stirring often, until the onions and peppers soften, about 5-7 minutes. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked, about 6-8 minutes. Stir in the minced garlic and cook for another 30 seconds.
- Add the diced tomatoes, black beans, and corn. Cover and bring the mixture to a boil, then reduce the heat and simmer for 3-4 minutes. Taste and adjust seasoning if needed. Remove from heat and stir in the cooked rice and chopped cilantro.
- Assemble the Peppers: Spoon the filling into each bell pepper. Top with a generous amount of shredded cheddar cheese. Add 1 cup of water to the bottom of the baking dish and cover the peppers with aluminum foil or parchment paper.
- Bake: Place the peppers in the oven and bake for 50-55 minutes, or until the peppers are tender and the filling is heated through.
- Serve: Garnish with cilantro if desired, and serve.
