Weeknight • Beef
Cheesy Southwestern Stuffed Bell Peppers
Colorful bell peppers bursting with a savory, cheesy ground beef and rice filling, seasoned with Southwestern flair.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 4
- Level
- Weeknight
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These stuffed bell peppers are a feast for the eyes and the taste buds! We're taking classic stuffed peppers and giving them a zesty Southwestern twist with seasoned ground beef, rice, corn, and black beans, all topped with gooey cheese. It's a comforting, complete meal baked right into its own edible bowl, making dinner fun and delicious.
Ingredients
Yield: 4 servings
Main
- 4 large bell peppers (any color), halved lengthwise and seeds removed
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup cooked rice (leftover is great!)
- 1 packet (1 oz) taco seasoning
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- 1/2 cup water or beef broth
- Fresh cilantro or green onions for garnish (optional)
Preparation
Step 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2
Place bell pepper halves cut-side up in the prepared baking dish. Pour 1/2 cup of water or broth into the bottom of the dish.
Step 3
Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion, breaking up the beef with a spoon. Cook until beef is browned and onion is softened, about 5-7 minutes. Drain any excess fat.
Step 4
Stir in minced garlic and cook for 1 minute more until fragrant. Add diced tomatoes (undrained), rinsed black beans, frozen corn, cooked rice, and taco seasoning. Mix well and cook for 3-5 minutes, allowing flavors to meld.
Step 5
Remove from heat and stir in 1/2 cup of the shredded cheese.
Step 6
Spoon the beef and rice mixture evenly into the bell pepper halves. Top each stuffed pepper with the remaining 1/2 cup of shredded cheese.
Step 7
Bake for 25-30 minutes, or until peppers are tender and the cheese is melted and bubbly. If desired, broil for the last 1-2 minutes for extra browning on the cheese. Serve hot, garnished with fresh cilantro or green onions if using.
Tips
- To soften peppers slightly before stuffing, you can microwave them for 2-3 minutes or blanch them in boiling water for 1-2 minutes.
- Feel free to add a kick with diced jalapeños to the filling.
- Leftover filling makes a great quesadilla or taco bowl the next day!
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