Go Back
+ servings
Print

Easy Stuffed Bell Peppers

If you're looking for easy stuffed bell peppers that incorporate a bit of Mexican flair then this is the recipe for you. 
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Author Carissa of Thrift & Spice

Ingredients

  • 6 bell peppers
  • 1 onion diced
  • 1/2 cup dry white rice
  • 1 lb ground beef
  • 29 oz tomato sauce
  • 15 oz can black beans drained
  • 15.25 oz can corn drained
  • 1 tbsp chili powder
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • black and pepper to taste
  • Shredded Cheddar Jack Cheese

Instructions

Meat mixture

  • Heat a pot over medium heat and brown the ground beef.
  • Add the onion to the pot and cook for 2 min.
  • Add the chili powder, garlic powder, onion powder, cumin, salt and black pepper. Stir well.
  • Next add the beans, corn and tomato sauce and stir well.
  • Reduce heat to low, cover and simmer for about 20 minutes

For the rice

  • Add the ½ cup of rice, ½ tsp of salt and 1 cup of water to a pot and bring to a boil.
  • Reduce heat to low and simmer for about 20 minutes.
  • When the rice is done stir it into the meat mixture.

For The Peppers

  • Preheat oven to 450
  • Wash and cut the tops off the peppers.
  • Scoop out the seeds and membranes with a spoon.
  • Place peppers upright in a baking dish and bake for 20 min or until softened.
  • Remove from oven. Fill each pepper with the meat mixture.
  • Then top with some of the shredded cheese.
  • Bake in the oven at 350 until the cheese is melted.