Description
These stuffed bell peppers are a colorful and hearty dish filled with a savory blend of ground beef (or turkey), rice, black beans, corn, and spices, all topped with melted cheese. Easy to customize, they make for a nutritious meal that’s perfect for any occasion!
Ingredients
Scale
- 4 large bell peppers (any color you prefer)
- 1 pound ground beef (or turkey for a lighter option)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 packet taco seasoning (or homemade if you prefer)
- 1 cup salsa (your favorite brand or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- 1 avocado, sliced (optional for serving)
- 1 lime, cut into wedges (optional for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the bell peppers thoroughly under cold water. Cut the tops off each pepper and remove the seeds and membranes. Save the tops for later use if desired.
- Lightly brush the outside of each pepper with olive oil and sprinkle with salt and pepper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef (or turkey) and break it apart as it cooks.
- Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if using beef.
- Add the taco seasoning and a splash of water (about 1/4 cup). Stir well and let it simmer for 2-3 minutes.
- Stir in the cooked rice, black beans, corn, and salsa. Mix well and cook for another 5 minutes. Adjust seasoning with salt and pepper as needed.
- Remove the filling from heat. Stuff each bell pepper generously with the meat and rice mixture, pressing down gently.
- Place the stuffed peppers upright in a baking dish. If they don’t stand, slice a small amount off the bottom for stability.
- Sprinkle shredded cheese evenly over the top of each pepper.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown, and the peppers are tender.
- Let the peppers cool for a few minutes before serving.
- Place each stuffed pepper on a plate and garnish with fresh cilantro.
- Serve with avocado slices and lime wedges for squeezing over the top.
Notes
- Feel free to customize the filling with your favorite ingredients, such as different beans, vegetables, or spices.
- These stuffed peppers can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes