Prepare your tastebuds for this Mexican stuffed peppers recipe that is packed with Mexican-inspired flavors and perfect for entertaining or a quick midweek meal.
2tablespoonsTaco seasoninghomemade or store-bought
¼tablespoonSaltoptional
1cupSalsamild or medium heat
1cupBlack beansrinsed and drained
1cupCorndrained
1cupCheddar cheeseshredded, divided
To Serve:
Cilantrofinely chopped, optional
Sour creamoptional
Guacamoleoptional
Instructions
Preparations
Wash and cut the red bell peppers in half (lengthwise), removing the seeds.
Finely chop the onion and garlic.
Drain and rinse the can of beans and corn.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a large baking dish.
Place the bell peppers on the prepared baking dish (cut side-up) and sprinkle them with salt and pepper.
Pour ⅓ cup of water into the baking dish to cover the bottom.
Cooking instructions
Bake the colorful bell peppers in the preheated oven for 20-25 minutes until soft. They should pierce easily with a fork.
Set a large skillet over medium heat with a tablespoon of olive oil and sauté the onion for 3 minutes until soft and translucent. Add the crushed garlic and cook for 1 more minute.
Push the onion and garlic to the side of the skillet and add the ground meat. Cook for around 7-8 minutes until browned and cooked, breaking up the ground beef as it cooks.
Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Give the mixture a quick stir and let it simmer for a few minutes until the corn and beans are hot.
Remove the skillet from the heat and mix in ½ cup of shredded cheese.
Once the peppers are cooked, remove them from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half with the ground meat mixture and sprinkle the remaining cheese on top.
Bake in preheated oven for 5-10 minutes until the cheese is melted and golden.
Serve immediately with freshly chopped cilantro, sour cream, or guacamole.
Recipe Notes
Don't forget the water!Adding a small amount of water to the bottom of the baking dish before putting it in the oven helps keep moisture in and prevents sticking.Be careful cutting the peppers!The easiest way to cut the peppers is by laying them on a flat surface and cutting them in half starting from the stem end. If they tend to roll while you're cutting, try pressing down the back of the pepper gently with your hand.Use a potato masher!Using a potato masher to crumble the ground beef is an easy way to get the beef into small pieces and mix it with the other ingredients. It's much easier than trying to break up the meat with a spoon or spatula.Make it ahead of time!If you want to do all of your prepping in advance, you can assemble the stuffed bell peppers and store them in an airtight container in the fridge for up to 2 days. When ready to cook, just pop them in the oven and bake them according to the instructions.