MEXICAN STUFFED BELL PEPPERS

VIEW RECIPE

MEXICAN STUFFED BELL PEPPERS

SERVINGS

6 Servings

COOK TIME

PREP TIME

10 Minutes

CALORIES

419 Kcal

30 Minutes

KEY INGREDIENTS

- Bell Peppers - Olive Oil - Sweet Onion - Garlic - Ground Beef - Taco Seasoning - Salt - Salsa - Black Beans - Corn - Cheddar Cheese - Cilantro - Sour Cream - Guacamole

Cut each pepper in half from top to bottom. Remove the seeds and ribs. Pre-bake peppers for 20-25 minutes. Place peppers in the baking dish and sprinkle with salt and pepper. Add a little water to the dish so they steam rather than burn.

BELL PEPPERS

Sauté the onion, garlic, and ground meat until fully cooked, then use a potato masher to crumble. Mix in the salsa, seasonings, corn, beans, and cheese.

GROUND BEEF FILLING

Drain out any liquid from the peppers, stuff them really full, and top with cheese. Bake until cheese is melted, for 5-10 minutes.

STUFF PEPPERS

Try pairing with guacamole, sour cream, roasted tomato salsa, cilantro, green onions, or sliced avocado.  Serve over a bed or rice or quinoa.

SERVE

To Store: Store leftovers in an airtight container in the refrigerator for 4-5 days.  To Freeze: Store 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. Or warm them up in the microwave.

NOTES

FOLLOW FOR MORE NOURISHING MEALS