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–+ servings
5 from 1 vote

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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 4
Calories: 579kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife
  • 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: 579kcal | Carbohydrates: 36g | Protein: 36g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1114mg | Potassium: 1205mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5527IU | Vitamin C: 159mg | Calcium: 306mg | Iron: 6mg