South of the Border Stuffed Bell Peppers
Bring bold, zesty flavors to your table with these South of the Border Stuffed Bell Peppers, a vibrant and satisfying dish perfect for weeknight dinners or entertaining guests. Featuring tender bell peppers brimming with a savory mixture of seasoned ground beef (or turkey), hearty black beans, sweet corn, and fluffy rice, this recipe is a fiesta of texture and taste. Spiced with chili powder, cumin, and paprika, and crowned with melted cheddar cheese, these stuffed peppers deliver the smoky, slightly spicy essence of Tex-Mex cuisine. Ready in under an hour, they’re also versatile—easily customizable with your choice of protein or toppings like fresh cilantro. Serve them as a standalone meal or pair with a crisp side salad for a wholesome, crowd-pleasing feast that’s as colorful as it is delicious. Make this recipe a staple in your kitchen for an easy way to savor south-of-the-border flavors any night of the week!
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Recipe Information
Ingredients
- 4 large bell peppers (any color)
- 1 lb ground beef (or ground turkey)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cooked white or brown rice
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup shredded cheddar cheese (or Monterey Jack cheese)
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers, remove the seeds and membrane, and set them aside. Optionally, slice a thin layer off the bottoms to help them stand upright.
In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
Add the ground beef (or turkey) to the skillet. Cook and crumble it with a spoon until fully browned, about 6-8 minutes. Drain excess fat if necessary.
Stir in the chili powder, cumin, paprika, salt, and black pepper, coating the meat evenly with the spices.
Reduce the heat to medium and add the cooked rice, black beans, corn, and drained diced tomatoes with green chilies. Cook for 2-3 minutes, stirring to combine.
Place the prepared bell peppers upright in a baking dish. Fill each pepper with the beef and rice mixture, packing it down gently to ensure they are fully stuffed.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil, sprinkle shredded cheese on top of each pepper, and bake uncovered for an additional 5 minutes or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool slightly before serving. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
2738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 58.4 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1182 mg | 91% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4907 mg | 104% | |
*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.
