Spicy Mexican Stuffed Bell Peppers
Delicious and vibrant stuffed bell peppers filled with a spicy, savory mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 4 large bell peppers
- 1 pound ground beef or turkey
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove all the seeds.
- In a skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
- Add the cooked rice, black beans, corn, salsa, chili powder, cumin, salt, and pepper to the skillet. Mix until well combined and heated through.
- Stuff each bell pepper with the mixture until full. Place them upright in a baking dish.
- Sprinkle cheese generously on top of each pepper, if desired.
- Pour a bit of water into the baking dish to help steam the peppers.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender.
- Garnish with fresh cilantro before serving.
Notes
You can customize the filling with other proteins or vegetables. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to three months.
Find it online: https://breakfastrecip.com/spicy-mexican-stuffed-bell-peppers/