Description
An Ultimate Mexican Stuffed Peppers recipe that is packed with flavor as well as ground beef, black beans, corn and more!
Ingredients
Scale
- 6 bell peppers
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1 ¼ teaspoon kosher salt, divided
- ⅛ teaspoon ground black pepper
- 4oz can of green chiles
- 16oz jar mild chunky salsa
- 2 cups chicken broth
- 1 cup long grain white rice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups colby jack cheese, shredded (sub dairy-free alternative)
- Toppings: sour cream, chopped fresh cilantro
Instructions
- Prep: Preheat oven to 350 degrees F.
- Bake Peppers: Prepare the bell peppers by cutting off the top ½ inch. Discard the stem. Then use a paring knife to carefully cut out the pith (the white part); discard. Put hollowed out bell peppers in a baking dish and rub them with olive oil. Bake in the oven for 15-20 minutes or until they are firm, but tender.
- Brown Beef: Bring a large cast iron skillet to medium-high heat. Add ground beef and move around pan until fully cooked; drain excess grease.
- Add Seasonings & Cook Filling: Add diced onion, 1 tablespoon garlic, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Move around until onion becomes soft; about 1-2 minutes. Add green chiles, salsa, 2 cups broth, 1 cup rice, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin, and remaining teaspoon of kosher salt. Stir to combine. Bring to a simmer, cover and let cook 15-20 minutes or until rice is fully cooked and tender. Add black beans and corn; stir to combine.
- Stuff Peppers & Bake: Remove bell peppers from oven and carefully fill with the rice mixture. Top with shredded cheese. Place in the oven until cheese is melted, about 10-15 minutes.
- Serve: Remove and enjoy immediately. Garnish with sour cream and freshly chopped cilantro.
Notes
- Make Ahead: feel free to meal prep to the point of the peppers being stuffed with cheese on top. Then cover with foil and place in the fridge. When you are ready, bake for approx. 30 minutes at 350 degrees F or until they are warmed through.
- Slow Cooker: to make these in the slow cooker, follow the directions above, spray the inside of the slow cooker with non-stick spray and place the stuffed peppers in there instead of the oven. Sprinkle shredded cheese on top and cook on LOW for 3-4 hours or on HIGH for 2-3 hours.
- Dairy-Free: simply use a dairy-free cheese alternative and omit the sour cream when serving or use a dairy-free sour cream.
- Meat: feel free to use ground turkey or even ground chicken if you want.
Nutrition
- Serving Size: 6oz
- Calories: 294
- Sugar: 6.3 g
- Sodium: 888.8 mg
- Fat: 12 g
- Carbohydrates: 27.7 g
- Fiber: 4.6 g
- Protein: 19.8 g
- Cholesterol: 53.4 mg