Description
These Mexican Stuffed Bell Peppers are a flavorful and colorful meal perfect for a family dinner. Filled with seasoned ground beef, black beans, corn, and melty cheddar cheese, these bell peppers are baked to tender perfection and topped with fresh cilantro, sour cream, and guacamole for an authentic Mexican-inspired taste.
Ingredients
Scale
Bell Peppers
- 3 bell peppers (red, yellow, or green)
Filling
- 2 Tbsp. oil (olive or avocado oil)
- ½ sweet onion (finely diced)
- 2 cloves garlic (crushed)
- 1 lb. ground beef (90/10)
- 2 Tbsp. taco seasoning (homemade or store-bought)
- ¼ tsp. salt (optional)
- 1 cup salsa (mild or medium heat)
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned corn (drained)
- 1 cup cheddar cheese (shredded, divided)
Toppings (Optional)
- Cilantro (finely chopped)
- Sour cream
- Guacamole
Instructions
- Prep the Peppers: Preheat the oven to 400°F. Cut the bell peppers in half lengthwise from the stem end. Remove and discard the ribs and seeds. Place the peppers cut side-up in a large baking dish, sprinkle with a dash of salt and pepper, and pour ⅓ cup of water into the bottom of the dish. Bake for 20-25 minutes until tender and easily pierced with a fork.
- Sauté the Onion: Heat oil in a large skillet over medium heat. Add the finely diced onion and sauté for 2-3 minutes until translucent. Add crushed garlic and cook for another minute until fragrant.
- Cook the Meat: Push the onion to the side of the skillet and add the ground beef. Cook for 7-8 minutes until browned and cooked through, using a potato masher or spatula to crumble the meat as it cooks.
- Season and Simmer: Reduce heat to low and stir in salsa, taco seasoning, salt, rinsed black beans, and drained corn. Let the mixture simmer for a few minutes until heated through. Turn off the heat and mix in ½ cup of shredded cheddar cheese until melted into the mixture.
- Fill the Peppers: Remove the baked peppers from the oven and carefully drain any liquid. Fill each pepper half generously with the ground meat mixture. Sprinkle the remaining ½ cup cheddar cheese evenly on top.
- Bake and Serve: Return stuffed peppers to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly. Serve immediately topped with chopped cilantro, sour cream, and guacamole as desired. Enjoy your delicious Mexican stuffed bell peppers!
Notes
- Use any color combination of bell peppers for a vibrant dish.
- Adjust taco seasoning amount to your preferred spice level.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based protein.
- To reduce sodium, use low-sodium salsa and rinse canned beans thoroughly.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- To enhance flavor, garnish with fresh lime juice or chopped green onions.
