Description

A family-friendly, one-pan style dinner featuring bell peppers stuffed with a savory mixture of ground beef, rice, black beans, corn, and cheese. This recipe is customizable, budget-friendly, and perfect for busy weeknights.

Ingredients

Scale

1 pound ground beef (80/20 fat content)
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 cup long-grain white rice (uncooked)
1 can (15oz) black beans, drained and rinsed
1 cup corn kernels (frozen or canned)
1 tablespoon chili powder
1 teaspoon cumin
1/2 cup chicken broth (low-sodium)
4 large bell peppers (any color)
2 cups shredded Mexican blend cheese
1/2 cup salsa
Sour cream and fresh cilantro (for serving, optional)

Instructions

Preheat oven to 375°F (190°C).
Wash bell peppers and pat dry. Slice off the top 1/2 inch and remove seeds and membranes. If needed, slice a tiny bit off the bottom to make them stand flat.
Rinse rice under cold water until clear. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Fluff with a fork and set aside.
Heat a large skillet over medium-high heat. Add ground beef and break it up, cooking until browned and crumbly. Drain excess fat if necessary.
Add diced onion to the skillet and cook for 2-3 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
Stir in chili powder, cumin, black beans, corn, and chicken broth. Simmer for 2-3 minutes to meld flavors.
Remove from heat and stir in cooked rice and half of the salsa. Taste and adjust seasoning with salt and pepper if needed.
Place hollowed peppers upright in a 9×13 inch baking dish. Pack the filling tightly into each pepper.
Top each pepper generously with shredded cheese and drizzle with remaining salsa.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove foil and bake for another 10-15 minutes until peppers are tender and cheese is bubbly and golden. For extra crispiness, broil for the last 2 minutes.
Let cool for 5 minutes before serving. Top with sour cream and cilantro if desired.

Notes

Pack the filling tightly to prevent it from falling out when cutting. Rinse rice thoroughly to prevent gumminess. Peppers can be prepped up to 24 hours ahead and refrigerated. If using lean beef, add a splash of olive oil. For a vegetarian version, substitute beef with extra black beans and quinoa.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 stuffed pepper
Calories: 450
Sugar: 6
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 42
Fiber: 6
Protein: 28

Keywords: stuffed peppers, ground beef recipe, easy dinner, family meals, meal prep, comfort food, cheesy peppers, weeknight dinner