Mexican Stuffed Peppers
Mexican Stuffed Peppers are a vibrant and flavor-packed dinner option, perfect for spicing up your weeknight meals! This recipe features tender, roasted bell peppers filled with a savory, protein-rich mixture of seasoned ground beef (or turkey), black beans, sweet corn, and cooked rice, all mixed with zesty diced tomatoes and green chilies. Topped with gooey, melted Mexican blend cheese and finished with a sprinkle of fresh cilantro, these stuffed peppers are a fiesta on your plate. The combination of smoky spices like chili powder, cumin, and paprika brings authentic Mexican-inspired flavors to every bite. Ready in just an hour, this easy-to-make dish is ideal for a satisfying family dinner or meal prepping for the week. Serve with a side of guacamole or a dollop of sour cream for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 6 pieces Bell peppers (any color, large)
- 500 grams Ground beef (or ground turkey)
- 2 cups Cooked white or brown rice
- 1 cup Canned black beans (drained and rinsed)
- 1 cup Sweet corn (frozen or canned, drained)
- 1 can (10 oz) Diced tomatoes with green chilies (like Rotel)
- 2 cups Shredded Mexican blend cheese
- 1 medium Onion (chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 0.25 cup Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers and the tops aside.
In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef (or turkey) to the skillet. Cook until browned and no longer pink, breaking up the meat with a wooden spoon, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the cooked rice, black beans, sweet corn, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and ground black pepper. Mix well and let it cook for 3-4 minutes until everything is heated through.
Place the prepared bell peppers upright in a large baking dish. Spoon the filling into each pepper, packing it gently but not overfilling.
Sprinkle the tops of each stuffed pepper with shredded cheese.
Place the tops of the bell peppers back on, if desired. Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the aluminum foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden.
Remove the dish from the oven and let the peppers cool for a few minutes. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
3522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5402 mg | 235% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 57.6 g | ||
| Protein | 182.0 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1975 mg | 152% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 4622 mg | 98% | |
*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.
