Mexican Stuffed Green Peppers
Bursting with bold and zesty flavors, Mexican Stuffed Green Peppers are a vibrant twist on a classic comfort food. Perfectly roasted green bell peppers are generously filled with a hearty mixture of seasoned ground beef, fluffy rice, black beans, and diced tomatoes with green chilies for a kick of heat. A sprinkle of shredded Mexican blend cheese melts into golden perfection, while fresh cilantro and a squeeze of lime add a bright, tangy finish. This easy, oven-baked recipe is a one-dish wonder, ideal for busy weeknights or a flavorful family dinner. Packed with protein, fiber, and authentic spices like chili powder and cumin, these stuffed peppers are as nutritious as they are delicious. Serve them as-is or pair with a crisp side salad for a meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 large green bell peppers
- 1 pound ground beef
- 1 cup white or brown rice
- 1 cup black beans
- 1 14-ounce can diced tomatoes with green chilies
- 1 cup shredded Mexican blend cheese
- 1 small, diced yellow onion
- 3 cloves, minced garlic
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 sliced into wedges lime
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the green bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to ensure they stand upright. Set aside.
Cook the rice according to package instructions and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3–4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 6–7 minutes. Drain excess grease if necessary.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the beef evenly with the spices.
Add the cooked rice, black beans, and diced tomatoes with green chilies to the skillet. Stir to combine and cook for 3–4 minutes, letting the flavors meld.
Remove the skillet from heat and stir in the chopped cilantro.
Place the prepared bell peppers in a baking dish. Fill each pepper generously with the beef and rice mixture, packing it down slightly. Leave a little room at the top for cheese.
Sprinkle shredded Mexican blend cheese evenly over the tops of the stuffed peppers.
Pour about 1/4 cup of water or broth into the bottom of the baking dish to help steam the peppers while baking.
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes before serving.
Garnish with additional chopped cilantro and serve with lime wedges on the side. Enjoy your Mexican Stuffed Green Peppers!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 798 mg | 17% | |
*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.
