Mexican Unstuffed Bell Peppers
Take your weeknight dinner to the next level with these vibrant and flavorful Mexican Unstuffed Bell Peppers! This one-pan wonder combines tender bell pepper pieces, seasoned ground beef (or turkey), aromatic spices like chili powder and cumin, and a hearty mix of juicy diced tomatoes and tomato sauce. Folded together with fluffy white or brown rice, this dish delivers all the irresistible flavors of stuffed bell peppers without the extra hassle. Topped with optional melted cheddar cheese and a sprinkle of fresh cilantro, it’s an easy, comforting meal ready in just 45 minutes. Perfect for busy families or anyone craving a delicious Mexican-inspired recipe, this dish is a must-try for those seeking a quick, wholesome dinner idea.
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Recipe Information
Ingredients
- 3 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 pound ground beef (or ground turkey)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 14.5-ounce can canned diced tomatoes (undrained)
- 1 8-ounce can tomato sauce
- 2 cups white or brown rice (cooked)
- 1 cup shredded cheddar cheese (optional, for topping)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Wash the bell peppers and remove the seeds. Dice them into medium-sized pieces and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the ground beef (or ground turkey) to the pan and cook, breaking it into crumbles with a spatula, until browned and fully cooked. Drain any excess fat, if necessary.
Add the diced onion and minced garlic to the pan. Sauté for 3-4 minutes until the onion is softened and fragrant.
Stir in the diced bell peppers along with the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the peppers are slightly tender.
Pour in the canned diced tomatoes (including their juices) and the tomato sauce. Stir to combine, then bring the mixture to a simmer.
Reduce the heat to low, cover the pan, and let it cook for 10 minutes to allow the flavors to meld together.
Stir in the cooked rice and heat through for an additional 2-3 minutes.
Optional: Sprinkle the top of the dish with shredded cheddar cheese and cover the pan until the cheese is melted, about 2 minutes.
Serve hot, garnished with freshly chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 12.0 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1054 mg | 22% | |
*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.
