The Best Mexican Stuffed Bell Peppers

Ingredients

• 3 pieces Bell Peppers (1 green, 2 red; tops cut off and diced, bottoms trimmed for flat base)
• 2 lb Ground Beef (80% lean, broken up while cooking)
• 1 cup Cooked Rice (Leftover or freshly cooked rice, cooled)
• 1 cup Black Beans (Canned, drained and rinsed)
• 1 cup Corn Kernels (Canned or frozen, drained)
• 1 cup Mozzarella Cheese (Shredded)
• 0.5 cup Provolone Cheese (Shredded or sliced, optional for layering)
• 2 tbsp Taco Seasoning (Store‑bought packet or homemade blend)
• 1 tsp Creole Seasoning (Adds a subtle Cajun flavor, optional)
• 1 tsp Onion Powder
• 1 tsp Chicken Bouillon (Powdered or from a cube dissolved in a little water)
• 1 medium Yellow Onion (Diced)
• 1 tbsp Olive Oil (For sautéing the beef and vegetables)
• to taste Salt
• to taste Black Pepper

Instructions

1. Trim and Core the Peppers

   Cut off the bottom of each bell pepper so it sits flat, slice off the tops, and remove the seeds and core. Keep the tops for later dicing.

   Time: PT5M

2. Dice Pepper Tops and Onion

   Finely dice the saved pepper tops and the yellow onion.

   Time: PT5M

3. Pre‑Bake Pepper Shells

   Arrange the trimmed peppers upright in a baking dish and bake at 350°F for about 10 minutes until they begin to soften.

   Time: PT10M

   Temperature: 350°F

4. Cook Ground Beef

   Heat olive oil in a cast‑iron skillet over medium heat. Add the ground beef and cook, breaking it up, until no longer pink (about 6‑7 minutes).

   Time: PT7M

5. Sauté Onion and Pepper Tops

   Add the diced onion and pepper tops to the skillet. Cook, stirring, until the onion becomes translucent (3‑4 minutes).

   Time: PT4M

6. Season the Filling

   Stir in taco seasoning, Creole seasoning, onion powder, chicken bouillon, salt, and black pepper. Mix well for 1 minute.

   Time: PT1M

7. Add Rice, Beans, and Corn

   Fold in the cooked rice, black beans, and corn. Stir until everything is evenly combined.

   Time: PT2M

8. Stuff the Peppers

   Place a small layer of provolone cheese at the bottom of each pre‑baked pepper, fill with the beef‑rice mixture, then top with shredded mozzarella (and extra provolone if desired).

   Time: PT5M

9. Final Bake

   Return the stuffed peppers to the oven and bake at 350°F for 20‑25 minutes, or until the cheese is melted, bubbly, and lightly golden.

   Time: PT22M

   Temperature: 350°F

10. Rest and Serve

    Remove from oven and let the peppers rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

790

Protein

42g

Carbohydrates

42g

Fat

48g

Fiber

6g