Mexican Stuffed Bell Peppers
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 40 min · Turkey · gluten-free
395 cal
25g protein
40g carbs
15g fat
per serving · estimated
Ingredients
- 2 large Bell peppers
- 1/2 lb Ground beef or turkey
- 1/2 cup Cooked rice
- 1 can (15 oz) Black beans, drained and rinsed
- 1/4 cup Corn kernels
- 1/4 cup Tomato sauce
- 1/2 cup Cheddar cheese, shredded
- 1 tbsp Olive oil
- to taste Spices (cumin, chili powder, garlic powder, salt, pepper)
Method (tap to check — screen stays awake)
- Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil.
- 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.
- Stir in cooked rice, black beans, corn, and tomato sauce. Cook for 5 minutes to combine flavors.
- Stuff each bell pepper with the meat and rice mixture. Place peppers upright in a baking dish.
- Sprinkle shredded cheese over the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.