4.8 from 33 votes
Mexican Stuffed Bell Peppers Recipe
Healthy and easy Mexican Stuffed Bell Peppers are a delicious and low-carb recipe for a quick weeknight dinner. Peppers are stuffed with a flavorful filling made with ground beef, salsa, and taco seasoning then topped with cheese and baked in the oven.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 stuffed peppers
Calories: 419 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 bell peppers red, yellow, or green
- 2 Tbsp. oil olive or avocado oil
- ½ sweet onion finely diced
- 2 cloves garlic crushed
- 1 lb. ground beef 90/10*
- 2 Tbsp. taco seasoning homemade or store-bought
- ¼ tsp. salt optional
- 1 cup salsa mild or medium heat
- 1 cup black beans rinsed and drained
- 1 cup corn drained
- 1 cup cheddar cheese shredded, divided
To Serve:
- cilantro finely chopped, optional
- sour cream optional
- guacamole optional
Instructions
- Prep the Peppers: Preheat oven to 400 degrees. Cut bell peppers in half lengthwise, starting from the stem end. Remove and discard the ribs and seeds. Place the peppers cut side-up in a large baking dish and sprinkle with a dash of salt and pepper on each one. Fill the bottom of the dish with ⅓ cup of water. Bake peppers in oven for 20-25 minutes, or until they pierce easily with a fork.
- Sauté the Onion: In a large skillet over medium heat add oil and onion. Saute for 2-3 minutes or until the onion becomes translucent. Add the crushed garlic and continue sauteing for 1 minute.
- Cook the Meat: Push the onion to the side and add the ground meat. Cook for 7-8 minutes, or until it is cooked through. Use a potato masher to crumble the beef once cooked.
- Season and Simmer: Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Stir and let simmer for a few minutes, or until the corn and beans are heated through. Turn off the heat and mix in ½ cup cheese.
- Fill the Peppers: Remove the peppers from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half liberally with the ground meat mixture. Sprinkle the remaining cheese on top.
- Bake and Serve: Bake in preheated oven for another 5-10 minutes, or until the cheese is melted and the peppers are tender. Serve immediately with cilantro, sour cream, or guacamole. Enjoy!
Cup of Yum
Notes
- How To Prep-Ahead:
- Prepare the peppers and stuffing, then store the peppers and meat separately for up to 2 days.
- How to Store:
- Keep leftovers in an airtight container in the refrigerator for up to 4-5 days. Freeze fully cooked stuffed peppers in a freezer-safe airtight container for up to 3 months To reheat, bake in a 350° oven until heated through. You can also quickly warm them up in the microwave.
- Recipe Tips
- Same sized. This way the peppers will cook up more evenly.
- Make it colorful. Not only does it make the presentation gorgeous, but you also get diverse flavors! Red and yellow peppers are a tad sweeter, while green peppers have a bit of a bite.
- Change it up. Try different varieties such as poblano peppers.
- Give it a sprinkle. A dash of salt and pepper on the inside of the peppers brings out their natural flavors when baked.
- Mash it real good. Using a potato masher helps to break apart the ground meat into fine crumbles.
- Give it some heat. Add a medium-heat salsa and a little extra cayenne pepper to up the spice level.
Nutrition Information
Calories
419kcal
(21%)
Carbohydrates
23g
(8%)
Protein
23g
(46%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
954mg
(40%)
Potassium
647mg
(18%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
2791IU
(56%)
Vitamin C
81mg
(90%)
Calcium
179mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6stuffed peppers
Amount Per Serving
Calories 419
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 954mg | 40% |
| Potassium | 647mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 2791IU | 56% |
| Vitamin C | 81mg | 90% |
| Calcium | 179mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.