Description
Vibrant bell peppers filled with seasoned ground beef, fluffy rice, zesty salsa, and topped with melty cheese, perfect for any meal.
Ingredients
Scale
- 3 large bell peppers (any color, cut in half lengthwise, seeds removed)
- 1 lb lean ground beef (or ground turkey for a lighter option)
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb alternative)
- 1 small yellow onion (diced)
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (fresh or canned for ease)
- 1 cup salsa or diced tomatoes
- 1.5 tbsp taco seasoning mix (store-bought or homemade)
- 1.5 cups shredded Mexican blend or Cheddar cheese
- Fresh cilantro, finely chopped (for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Arrange the halved bell peppers, open-side up, in a baking dish; add a splash of water at the bottom.
- Cover with foil and bake for 10–12 minutes.
- Brown the ground beef and diced onion in a large skillet over medium-high heat, draining excess grease.
- Add taco seasoning, cooked rice, black beans, corn, and salsa, and stir to combine.
- Simmer for 3-4 minutes to meld flavors.
- Spoon the filling into each pepper half and top with shredded cheese.
- Return to the oven, uncovered, and bake for an additional 15–20 minutes until the peppers are tender and cheese is melted.
- Garnish with chopped cilantro before serving.
Notes
Make ahead: Prepare the filling a day in advance and store in the refrigerator. Substitute ingredients to accommodate various dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
Keywords: stuffed peppers, Mexican recipe, cheesy dish, comfort food, quick dinner