HOW TO MAKE THE BEST MEXICAN STUFFED BELL PEPPERS

Ingredients

• 1.5 pound Lean Ground Beef (90% lean, preferably grass‑fed)
• 1.5 cup White Rice (Long‑grain, uncooked)
• 4 pieces Bell Peppers (Any color, large)
• 1 cup Oaxaca Cheese (Shredded, Mexican string cheese; can substitute mozzarella)
• 1 small White Onion (Finely chopped)
• 2 pieces Roma Tomatoes (Chopped)
• 1 cup Hot Salsa (Store‑bought or homemade)
• 2 cup Chicken Broth (Low‑sodium)
• 2 cup Cilantro (Fresh, roughly chopped)
• 4 pieces Garlic Cloves (Minced)
• 2 tablespoon Vegetable Oil (For sautéing)
• 2 tablespoon Mexican Seasoning Blend (Cumin, chili powder, paprika, salt, pepper)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the peppers.

   Time: PT5M

   Temperature: 350°F

2. Prepare Bell Peppers

   Cut the tops off the bell peppers, remove seeds and membranes, wash thoroughly, and set aside. Finely chop the removed pepper flesh.

   Time: PT15M

3. Season Chopped Pepper Flesh

   Place the chopped pepper flesh in a bowl, sprinkle with a pinch of salt, and toss to coat.

   Time: PT1M

4. Sauté Vegetables

   Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the chopped pepper flesh and the diced onion; sauté for 3 minutes until softened.

   Time: PT3M

   Temperature: Medium heat

5. Add Tomatoes and Garlic

   Add the chopped tomatoes and minced garlic to the pan; cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Brown the Beef

   Add the ground beef to the pan, sprinkle with the Mexican seasoning blend, and break it up with a spatula. Cook, stirring occasionally, until fully browned (no pink), about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Incorporate Rice

   Stir in the uncooked white rice and cook for 3 minutes, allowing the rice to toast slightly.

   Time: PT3M

   Temperature: Medium heat

8. Add Liquids and Simmer

   Pour in 2 cups chicken broth and 1 cup hot salsa. Mix well, bring to a gentle simmer (about 3 minutes).

   Time: PT3M

   Temperature: Medium heat

9. Simmer with Cilantro

   Reduce heat to low, stir in the chopped cilantro, cover the pan, and let the mixture cook for 20 minutes until the rice is tender and most liquid is absorbed.

   Time: PT20M

   Temperature: Low heat

10. Bake Empty Peppers

    While the filling simmers, place the cleaned bell peppers on a baking sheet and bake in the preheated oven for 20 minutes until they begin to soften.

    Time: PT20M

    Temperature: 350°F

11. Rest Filling

    Remove the pan from heat and let the beef‑rice mixture sit, covered, for 2 minutes to settle.

    Time: PT2M

12. Stuff the Peppers

    Spoon the filling into each baked pepper, filling to the top. Sprinkle shredded Oaxaca cheese over each, then add a thin slice of cheese on top.

    Time: PT5M

13. Final Bake

    Return the stuffed peppers to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.

    Time: PT10M

    Temperature: 350°F

14. Serve

    Remove from oven, let cool 2 minutes, then garnish with extra cilantro, sliced green onions, a dollop of sour cream, and lime wedges. Serve with tortilla chips on the side.

    Time: PT5M

Nutrition Facts

Calories

891

Protein

42g

Carbohydrates

46g

Fat

46g

Fiber

3g