Description
Colorful bell peppers filled with seasoned meat, rice, and vegetables, topped with cheese—a satisfying dish for any meal.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 pound ground beef, turkey, or chicken
- 1 cup cooked rice (white, brown, or quinoa)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)
- Optional toppings: sour cream, avocado, fresh cilantro, or lime wedges
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms up, rinse the bell peppers, slice them in half lengthwise, and remove the seeds and membranes.
- In a large skillet, heat olive oil over medium heat. Toss in the chopped onion and sauté until it becomes translucent, about 3-5 minutes. Next, add the minced garlic and ground meat of your choice. Cook until the meat is browned.
- Once the meat is fully cooked, stir in the cooked rice, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix everything thoroughly.
- Carefully spoon the filling into each pepper half, packing them generously. Place the stuffed peppers upright in a baking dish.
- Cover the baking dish tightly with aluminum foil and pop it into the preheated oven. Bake for 25 minutes.
- After that, remove the foil, sprinkle on the cheese, and return to the oven uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Once done, remove them from the oven, let them cool, and garnish with your favorite toppings.
Notes
For a lighter version, substitute rice with cauliflower rice or omit grains entirely. Use plant-based options for a vegetarian or vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg