Mexican Stuffed Bell Peppers
Bursting with vibrant flavors and wholesome ingredients, these Mexican Stuffed Bell Peppers are a delicious twist on a classic comfort food. Sweet bell peppers, roasted to tender perfection, are filled with a savory mix of seasoned ground beef, hearty black beans, fluffy rice, and juicy diced tomatoes, all spiced with chili powder, cumin, and smoked paprika. Topped with a melty layer of shredded Mexican cheese blend, these stuffed peppers are as visually stunning as they are satisfying. This easy-to-make recipe takes just 20 minutes to prep and serves six, making it perfect for weeknight dinners or meal prepping. Garnish with fresh cilantro for a burst of color and flavor, and pair with a side of guacamole or sour cream for the ultimate Mexican-inspired feast. This crowd-pleasing dish is gluten-free, customizable, and loaded with bold, irresistible tastes that the whole family will love!
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Recipe Information
Ingredients
- 6 pieces bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes, with juices (canned)
- 1 cup shredded Mexican cheese blend
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked 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).
Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned, about 6-8 minutes.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Reduce the heat to medium and stir in the cooked rice, black beans, diced tomatoes with their juices, chili powder, cumin, smoked paprika, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.
Remove the skillet from heat and stir in 1/2 cup of the shredded Mexican cheese blend.
Stuff each bell pepper with the beef and rice mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.
Top each stuffed pepper with the remaining shredded Mexican cheese blend.
Pour 1/4 cup of water into the bottom of the baking dish to help steam the peppers as they bake.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
Garnish with chopped fresh cilantro before serving, if desired.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 660 mg | 14% | |
*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.
