Description
Cheesy Mexican Stuffed Peppers are a vibrant and satisfying dish perfect for any occasion, from family dinners to meal prep. These colorful bell peppers are generously filled with seasoned ground beef, fluffy rice, hearty beans, sweet corn, and a blend of melted cheeses. The combination of flavors and textures makes them a delightful main course that everyone will love. Plus, they’re easy to make and can be tailored to your taste preferences, making them a versatile choice for busy weeknights or gatherings.
Ingredients
Scale
- 1½ cups cooked rice
- 6 large bell peppers (any color)
- 1 lb lean ground beef (or chicken/turkey)
- 1 small onion (diced)
- 1½ tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 cup frozen corn
- 1 cup black beans (drained and rinsed)
- 2½ cups shredded cheese (sharp cheddar and Monterey Jack)
Instructions
- Cook rice according to package instructions until fluffy.
- Preheat oven to 375°F and lightly grease a baking dish.
- Cut tops off bell peppers, remove seeds, and season the inside with salt, pepper, and chili powder.
- In a skillet over medium-high heat, cook ground beef with diced onion and spices until browned.
- Stir in corn, black beans, cooked rice, and cheeses until combined.
- Fill each pepper with the mixture and top with remaining cheese.
- Bake uncovered for 30–35 minutes until peppers are tender and cheese is melted.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (about 240g)
- Calories: 380
- Sugar: 5g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg