Description
These Mexican Stuffed Bell Peppers are a vibrant, flavorful dish featuring bell peppers filled with a seasoned ground beef mixture, black beans, corn, and melted cheddar cheese. Baked to tender perfection and topped with fresh cilantro, sour cream, and guacamole, this recipe offers a delicious and colorful meal that’s perfect for a quick weeknight dinner or a festive gathering.
Ingredients
Scale
Vegetables
- 3 bell peppers (red, yellow, or green)
- ½ sweet onion (finely diced)
- 2 cloves garlic (crushed)
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned corn (drained)
Protein & Dairy
- 1 lb. ground beef (90/10)
- 1 cup cheddar cheese (shredded, divided)
- Sour cream (optional, for serving)
Pantry & Seasonings
- 2 Tbsp. oil (olive or avocado oil)
- 2 Tbsp. taco seasoning (homemade or store-bought)
- ¼ tsp. salt (optional)
- 1 cup salsa (mild or medium heat)
- Cilantro (finely chopped, optional, for garnish)
Condiments
- Guacamole (optional, for serving)
Instructions
- Prep the Peppers: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise from the stem end, removing and discarding the ribs and seeds. Arrange the pepper halves cut side up in a large baking dish, sprinkle each with a dash of salt and pepper, and add ⅓ cup of water to the bottom of the dish. Bake for 20-25 minutes until they are tender and easily pierced with a fork.
- Sauté the Onion: While the peppers are baking, heat oil in a large skillet over medium heat. Add the finely diced onion and sauté for 2-3 minutes until translucent. Add the crushed garlic and cook for an additional minute until fragrant.
- Cook the Meat: Push the onion and garlic to the side of the skillet. Add the ground beef and cook for 7-8 minutes, stirring and breaking it apart with a potato masher or spatula, until fully browned and cooked through.
- Season and Simmer: Reduce the heat to low and stir in the salsa, taco seasoning, optional salt, rinsed black beans, and corn. Let the mixture simmer for a few minutes until the beans and corn are heated through. Turn off the heat and mix in half of the shredded cheddar cheese.
- Fill the Peppers: Remove the peppers from the oven and carefully drain any accumulated liquid. Spoon the meat and bean mixture liberally into each pepper half. Sprinkle the remaining shredded cheese evenly over the top of the stuffed peppers.
- Bake and Serve: Return the stuffed peppers to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender. Serve immediately with optional toppings such as chopped cilantro, sour cream, and guacamole. Enjoy!
Notes
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans and veggies.
- Use mild salsa if you prefer less heat, or medium for a spicier kick.
- Make sure to drain the peppers after the first bake to prevent sogginess during the final baking step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
