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Irresistibly Cheesy Mexican Stuffed Peppers

Cheesy Mexican Stuffed Peppers
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A comforting dish of bell peppers loaded with seasoned ground beef, black beans, and a melty cheese blend that will impress your family and friends.

Ingredients

Scale
  • 6 Large Bell Peppers
  • 1.5 lbs Lean Ground Beef
  • 1 medium Yellow Onion
  • 4 cloves Garlic
  • 2 tablespoons Taco Seasoning
  • 1 can (10 oz) Diced Tomatoes with Green Chilies
  • 1 can (15 oz) Black Beans
  • 1 cup Corn
  • 1.5 cups Cooked Rice
  • 2 cups Shredded Mexican Cheese Blend (divided)
  • 1 tablespoon Olive Oil
  • Salt and Black Pepper (to taste)
  • 1/4 cup Fresh Cilantro (chopped, optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Cut the bell peppers in half lengthwise, remove the seeds, and pre-bake for 15-20 minutes.
  2. In a skillet over medium-high heat, sauté the chopped onion in olive oil for 3-4 minutes, then add minced garlic and cook for an additional minute.
  3. Add ground beef and brown for 6-8 minutes, then drain excess grease and stir in taco seasoning, salt, and pepper. Cook for another minute.
  4. Incorporate diced tomatoes and simmer for 2-3 minutes.
  5. Mix in cooked rice, black beans, corn, and 1 cup cheese. Adjust seasoning to taste.
  6. Stuff each pepper with the beef mixture, top with remaining cheese, and add 1/4 cup water to the baking dish.
  7. Bake for 15-20 minutes until cheese is melted and bubbly.
  8. Let the peppers rest for 5-10 minutes before serving and garnish with cilantro.

Notes

These peppers can be stored in an airtight container in the fridge for up to 3 days, and they can be frozen for longer storage.

Nutrition

Find it online: https://us.recipesfood.org/cheesy-mexican-stuffed-peppers/

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