Mexican Stuffed Peppers

Name: Mexican Stuffed Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef; 1 medium onion (chopped); 2 cloves garlic (minced); 2 cups beef broth; ¾ cup white rice; 2 cups salsa; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon oregano; ¼ teaspoon salt; ⅛ teaspoon pepper; ½ cup cilantro, (chopped); 14 ounce can black beans (drained and rinsed); ½ cup sour cream; 1 ½ cups grated Colby jack cheese (divided); 6 larger bell peppers (tops sliced off, seeds and membranes removed); olive oil (for bell peppers); Toppings: sour cream, avocado, cilantro, salsa, lettuce

7 steps

Prep:30minCook:45min

Change up taco night with this easy Mexican Stuffed Peppers recipe. Bell peppers are stuffed with a cheesy mixture of beef, rice, salsa, beans, and authentic Mexican spices for an all-in-one family dinner.

Updated at: Mon, 09 Dec 2024 07:06:24 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories534.3 kcal (27%)

Total Fat26.4 g (38%)

Carbs44.1 g (17%)

Sugars10.8 g (12%)

Protein30.7 g (61%)

Sodium1434.1 mg (72%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large nonstick skillet over medium heat cook ground beef and onion together until beef is no longer pink and cooked through. Add garlic to pan and cook for 30 seconds longer. Drain any excess grease or liquid.

Step 2

To the beef / onion mixture add broth, rice, salsa, chili powder, cumin, oregano, salt, and pepper. Stir and bring to a boil. Cover and lower heat to a gentle simmer. Cook for 20-22 minutes, stirring a few times, until rice is tender. (Tip: If rice still isn't tender after 25 minutes, remove from heat and let stand, covered for 5-10 minutes.)

Step 3

While rice is cooking preheat oven to 375°F. Grease a 11X7" baking dish. Brush some olive oil on the outsides of the peppers. Place them, standing up, in the baking dish. Season the insides with salt and pepper. Set aside.

Step 4

After the rice is tender, remove the beef mixture from heat. Stir in beans, cilantro, sour cream, and 1/2 cup cheese.

Step 5

Divide the beef mixture between the peppers, filling all the way to the top. Pour a little broth (preferred) or water in the pan, just enough to barely cover the bottom. (If you have leftover filling, it can be frozen or served over cornbread!)

Step 6

Use cooking spray to grease 1 or 2 large pieces of aluminum foil, enough to cover the casserole dish. Place the foil securely over the baking dish, greased side down. Bake for 30 minutes. Carefully remove foil and divide the cheese on the tops. Bake for 10-15 minutes more, or until cheese is melted and bubbly. Serve with desired toppings.

Step 7

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