Description
Savory Stuffed Bell Peppers dance with zesty ground beef, rice, and melted cheese, creating a mouthwatering Mexican-inspired dish. Hearty ingredients blend perfectly, promising a delicious meal that will satisfy hungry diners craving bold, comforting flavors.
Ingredients
Scale
Proteins:
- 1 pound ground chicken or turkey
- 1/2 cup black beans, drained and rinsed
Vegetables and Grains:
- 4 large bell peppers (any color), halved and deseeded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup cooked rice
Seasonings and Toppings:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Prepare the oven at 375F (190C) and lightly coat a baking dish with cooking spray.
- Slice bell peppers in half, removing seeds. Position peppers cut-side up in the prepared dish, drizzle with olive oil, and sprinkle with salt. Roast for 10 minutes to soften their texture.
- Heat a skillet over medium temperature. Cook ground chicken or turkey until thoroughly browned and no pink remains, approximately 6-8 minutes. Eliminate excess liquid.
- Introduce diced onions and minced garlic to the meat. Sauté for 2-3 minutes until vegetables become translucent. Incorporate cumin, chili powder, paprika, and salt, ensuring even distribution.
- Fold in cooked rice, black beans, corn, and three-quarters of the enchilada sauce. Stir until ingredients are well-integrated and heated completely.
- Generously fill each pepper half with the enchilada mixture. Drizzle remaining sauce over the peppers and sprinkle shredded cheese on top.
- Shield the baking dish with aluminum foil and bake for 20 minutes. Uncover and continue baking 5-10 minutes until cheese melts and develops a golden, bubbling surface.
- Garnish with fresh cilantro and serve alongside lime wedges for an extra burst of flavor.
Notes
- Soften peppers gently by pre-baking to ensure tender, not mushy texture and prevent soggy bottom.
- Use lean ground meat like chicken or turkey to reduce fat content while maintaining protein-packed flavor.
- Customize spice levels by adjusting chili powder and adding hot sauce for heat-seeking taste buds.
- Transform recipe into vegetarian version by replacing meat with quinoa or additional beans for protein boost.
- Prep Time: 15-20 minutes
- Cook Time: 41-46 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg