Baked Stuffed Mexi Bell Peppers
Bold flavors and vibrant colors come together in these Baked Stuffed Mexi Bell Peppers, a crowd-pleasing dish perfect for weeknight dinners or meal prep. Juicy bell peppers serve as edible bowls, filled to the brim with a savory blend of seasoned ground beef, fluffy rice, hearty black beans, and zesty diced tomatoes. Topped with a generous layer of melted Mexican blend cheese, these stuffed peppers bake to perfection, delivering a satisfying mix of textures and tastes in every bite. Enhanced with aromatic spices like chili powder, cumin, and paprika, this recipe brings a touch of Mexican-inspired flair to your table. Easy to prepare and customizable with garnishes like fresh cilantro, these stuffed peppers make for a wholesome, flavor-packed meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 pound ground beef
- 1 cup cooked white or brown rice
- 1 cup black beans (drained and rinsed)
- 1 14-ounce can diced tomatoes (with green chilies, optional)
- 1 cup shredded Mexican blend cheese
- 1 medium yellow onion (diced)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the bell peppers, then slice off the tops and remove the seeds and membranes inside. Set the bell peppers aside along with their tops (optional for presentation).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6-8 minutes. Drain any excess grease.
Stir in the chili powder, cumin, paprika, salt, and black pepper, mixing well to evenly coat the beef with the spices.
Add the cooked rice, black beans, and diced tomatoes (with liquid) to the skillet. Mix well and let simmer for 2-3 minutes to combine the flavors. Remove from heat.
Place the cleaned bell peppers upright in a baking dish. If the peppers don’t stand upright, slice a small piece off the bottom to flatten them.
Stuff each bell pepper with the beef and rice mixture, pressing gently to pack it in. Leave a small amount of room at the top for the cheese.
Sprinkle shredded Mexican blend cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool slightly. Garnish with chopped fresh cilantro if desired.
Serve warm and enjoy your delicious Baked Stuffed Mexi Bell Peppers!
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 54.7 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4581 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
