Mexican Inspired Sfuffed Peppers
Bring bold, zesty flavors to your dinner table with these Mexican-Inspired Stuffed Peppers, a vibrant dish that’s as satisfying as it is delicious. Perfectly roasted bell peppers are filled to the brim with a hearty mixture of seasoned ground beef (or turkey), black beans, corn, and fluffy rice, all simmered in a rich, spiced tomato sauce and topped with gooey melted Mexican blend cheese. This recipe is a fiesta of flavor, featuring staples like chili powder, cumin, and paprika for that signature Mexican flair. Ready in just an hour, these stuffed peppers make for a filling, wholesome meal, ideal for busy weeknights or casual gatherings. Garnish with fresh cilantro and serve with lime wedges for a bright and tangy finish that truly elevates each bite. Easy to prepare, customizable, and completely crowd-pleasing, this dish is your go-to for a satisfying and nutritious meal.
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup tomato sauce
- 1 cup shredded Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional)
- 4 lime wedges (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef or ground turkey and cook until browned, breaking it into small pieces with a spoon. Drain any excess fat.
Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the cooked rice, black beans, corn, tomato sauce, chili powder, cumin, paprika, salt, and black pepper to the skillet. Mix well and cook for 2-3 minutes until heated through.
Turn off the heat and stir in half of the shredded Mexican blend cheese.
Brush the outer surfaces of the bell peppers with the remaining 1 tablespoon of olive oil.
Place the bell peppers in a baking dish, cut side up. Fill each pepper with the prepared filling, packing it in gently.
Top each stuffed pepper with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Sprinkle with chopped cilantro if desired.
Serve warm with lime wedges on the side for a zesty punch.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.4 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1171 mg | 25% | |
*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.
