Mexican Stuffed Bell Peppers are a flavorful and healthy dish that combines seasoned ground beef, rice, beans, and vibrant vegetables stuffed into sweet bell peppers, then baked to perfection. Topped with melted cheese, these stuffed peppers are bursting with the bold flavors of Mexican cuisine. They are hearty enough to be served as a main dish and can easily be customized with your favorite toppings like avocado, salsa, or sour cream. This dish is perfect for a weeknight dinner or meal prepping for the week ahead.
Ingredients:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1 lb ground beef (or ground turkey or chicken)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) diced tomatoes, drained
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream, salsa, and avocado (optional toppings)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a baking dish large enough to fit the bell peppers upright.
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in the prepared baking dish. If the peppers don’t stand upright, you can trim the bottoms slightly.
- Cook the beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat if needed.
- Sauté the vegetables: Add the chopped onion and garlic to the skillet and sauté for 3-4 minutes, until softened. Stir in the black beans, cooked rice, diced tomatoes, chili powder, cumin, smoked paprika (if using), salt, and pepper. Cook for another 3-5 minutes, allowing the flavors to meld together.
- Stuff the peppers: Spoon the beef and rice mixture evenly into each bell pepper, filling them to the top. Sprinkle the shredded cheese over each stuffed pepper.
- Bake the peppers: Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender. Remove the foil during the last 5-10 minutes of baking to allow the cheese to melt and lightly brown.
- Serve: Garnish the stuffed bell peppers with fresh cilantro and serve with your favorite toppings like sour cream, salsa, or avocado.
These Mexican Stuffed Bell Peppers are hearty, flavorful, and perfect for a filling, nutritious meal. They’re easy to make, customizable, and sure to become a family favorite!
