Western Stuffed Bell Peppers
Loaded with bold flavors and Southwestern flair, these Western Stuffed Bell Peppers are a hearty, crowd-pleasing dinner option that’s as colorful as it is delicious. Sweet bell peppers are filled to the brim with a savory mixture of seasoned ground beef, fluffy rice, black beans, and zesty canned tomatoes with green chilies, then topped with a generous layer of melted cheddar cheese. Infused with smoky spices like chili powder and cumin, each bite bursts with warm, comforting goodness. Perfect for a weeknight meal or casual dinner party, this recipe is easy to prepare, with a total time of under an hour. Serve these stuffed peppers garnished with fresh cilantro and a dollop of sour cream for an irresistible, customizable meal that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 4 Bell peppers (any color, medium-sized)
- 1 lb Ground beef
- 1 cup Cooked white or brown rice
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned diced tomatoes with green chilies
- 1 cup Shredded cheddar cheese
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic and ground beef to the skillet, cooking until the beef is browned and fully cooked. Drain any excess grease.
Stir in the cooked rice, black beans, canned diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well and cook for an additional 3-4 minutes to combine the flavors.
Remove the skillet from heat and stir in half of the shredded cheddar cheese. Mix until the cheese is melted and evenly distributed.
Stuff each hollowed bell pepper with the beef and rice mixture, packing it in tightly.
Place the stuffed peppers upright in a baking dish. Sprinkle the remaining shredded cheese on top of each stuffed pepper.
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers cool slightly before serving. Garnish with chopped cilantro if desired.
Serve with a dollop of sour cream on top, if preferred. Enjoy!
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 321 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 810 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.
