Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers

Spicy and healthy, these peppers are sure to please. The gooey cheddar cheese lends a salt to the dish. The salsa and ground beef make you think you are eating a good taco. The beans add a heartiness to the dish to go along with all that flavor.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 579 kcal

Equipment

  • 1 Medium Frying Pan
  • 1 Medium Baking Pan We use PYREX for easy cleaning
  • 1 Wooden Spoon
  • 1 Rubber Spatula

Ingredients
  

  • 1 lb Ground Beef
  • 4 Bell Peppers Colored
  • 1 Onion
  • 15 Oz Canned Beans Red Kidney or Black Beans
  • 8 Oz Salsa
  • 1 Cup Cheddar Cheese Shredded
  • 2 Tbs Chili Powder
  • 1 Tbs Adobo Seasoning
  • 1/2 Tsp Cumin
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Cayenne Pepper

Instructions
 

  • Wash the peppers
  • Cut the tops off and remove any seeds
  • Hollow out the bottom of the pepper and remove all seeds and strings
  • Rough chop the onions
  • Mince the garlic
  • It is time to preheat your oven to 350 F
  • Place the peppers without the tops into the microwave for 6 minutes until par cooked
  • Place the pepper tops in to the microwave separately for 3 minutes
  • Cook the onions on medium heat in a saute pan
  • Once the onions are glistening add the garlic and move it all to the sides of the pan
  • Place the ground beef directly in the middle of the pan and break it up, cook until you can no longer see pink.
  • Remove the beef from the burner, mix in 3/4 of the salsa and 3/4 of the cheddar cheese(leaving a little for the tops)
  • Add the dry spices and the beans. Stir it all together

Assembling The Peppers

  • Place the peppers together into a baking dish. Allow them to support each other to stand up straight.
  • Using an ice cream scoop, scoop your mixture into the each of the peppers. Fill just over the tops as the mixture will settle a little
  • Add the rest of the Cheddar cheese to each and a dollop of the salsa.
  • Place the tops on the peppers
  • Cover loosely with aluminum foil cook for 35-40 minutes
  • Remove the foil and cook for another 15 minutes until you reach an internal temperature of 165 F

Nutrition

Calories: 579kcalCarbohydrates: 36gProtein: 36gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 109mgSodium: 1114mgPotassium: 1205mgFiber: 13gSugar: 9gVitamin A: 5527IUVitamin C: 159mgCalcium: 306mgIron: 6mg
Keyword flavorful, Spicy
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