Mexican Stuffed Bell Peppers

Mexican · 40 min · Turkey · gluten-free

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Ingredients

• 4 large Bell peppers
• 1 lb Ground beef or turkey
• 1 cup Cooked rice
• 1 can (15 oz) Black beans, drained and rinsed
• 1/2 cup Corn kernels
• 1/2 cup Tomato sauce
• 1 cup Cheddar cheese, shredded
• 2 tbsp Olive oil
• to taste Spices (cumin, chili powder, garlic powder, salt, pepper)

Method

1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil.
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add ground meat and cook until browned. Season with cumin, chili powder, garlic powder, salt, and pepper.
3. Stir in cooked rice, black beans, corn, and tomato sauce. Cook for 5 minutes to combine flavors.
4. Stuff each bell pepper with the meat and rice mixture. Place peppers upright in a baking dish.
5. Sprinkle shredded cheese over the stuffed peppers.
6. Bake in the preheated oven for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
7. Serve hot, garnished with fresh cilantro or a squeeze of lime if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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