Description
These Mexican Stuffed Bell Peppers are a vibrant, flavorful, and hearty dish perfect for a family dinner. Bell peppers are roasted to tender perfection and filled with a savory mixture of seasoned ground beef, black beans, corn, salsa, and melted cheddar cheese. Topped with fresh cilantro, sour cream, and guacamole, this recipe combines classic Mexican flavors in a wholesome, colorful presentation that’s both satisfying and easy to prepare.
Ingredients
Peppers
- 3 bell peppers (red, yellow, or green)
- Dash of salt and pepper (for sprinkling)
- ⅓ cup water (for baking dish)
Filling
- 2 Tbsp. oil (olive or avocado oil)
- ½ sweet onion, finely diced
- 2 cloves garlic, crushed
- 1 lb. ground beef (90/10)
- 2 Tbsp. taco seasoning (homemade or store-bought)
- ¼ tsp. salt (optional)
- 1 cup salsa (mild or medium heat)
- 1 cup canned black beans, rinsed and drained
- 1 cup canned corn, drained
- 1 cup cheddar cheese, shredded and divided
Optional Toppings
- Cilantro, finely chopped
- Sour cream
- Guacamole
Instructions
- Prep the Peppers: Preheat your oven to 400°F (200°C). Cut the bell peppers in half lengthwise from the stem end and remove the ribs and seeds. Place the pepper halves cut side up in a large baking dish, sprinkle each with a dash of salt and pepper, and add ⅓ cup of water to the bottom of the dish. Bake for 20-25 minutes or until the peppers are tender enough to pierce easily with a fork.
- Sauté the Onion: While the peppers are baking, heat oil in a large skillet over medium heat. Add the finely diced sweet onion and sauté for 2-3 minutes until translucent. Add crushed garlic and continue cooking for another minute until fragrant.
- Cook the Meat: Push the onions to one side of the skillet and add the ground beef. Cook for 7-8 minutes, breaking up the meat with a potato masher or spatula, until it is thoroughly cooked and browned.
- Season and Simmer: Reduce the heat to low, then add salsa, taco seasoning, optional salt, rinsed black beans, and drained corn. Stir to combine and let the mixture simmer for a few minutes until heated through. Turn off the heat and stir in half a cup of shredded cheddar cheese until melted and integrated.
- Fill the Peppers: Carefully remove the partially baked peppers from the oven and drain any liquid that has accumulated inside. Spoon the savory meat mixture evenly into each pepper half, then sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake and Serve: Return the stuffed peppers to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly and the peppers are tender. Once done, garnish with freshly chopped cilantro if desired. Serve immediately with sides of sour cream and guacamole for added creaminess and flavor.
Notes
- You can customize the taco seasoning to your taste or use a store-bought blend.
- Use ground turkey or chicken as a leaner alternative to ground beef.
- For a vegetarian version, replace ground beef with crumbled tofu or cooked lentils.
- Make sure to rinse canned beans and corn to reduce excess sodium.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
