Ingredients
4 large bell peppers, any color
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 cup salsa
1 cup shredded cheddar cheese, divided
Sour cream, for serving (optional)
Fresh cilantro, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Add ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 5-6 minutes.
Stir in ground cumin, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes.
Remove the skillet from heat and stir in cooked rice, corn, black beans, salsa, and 1/2 cup shredded cheddar cheese.
Stuff each bell pepper with the beef mixture and place them in a baking dish.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the stuffed peppers.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish with sour cream and fresh cilantro, if desired, before serving.
Notes
These Mexican Stuffed Bell Peppers are a fun and flavorful twist on a classic dish. Easy to make and packed with wholesome ingredients, they’re perfect for busy weeknight dinners or casual entertaining. Give them a try for your next Mexican-themed meal!