Go Back
+ servings
Mexican Stuffed Peppers are made by stuffing colorful bell peppers with ground beef, rice, cheese and all of your favorite Mexican-inspired flavors. The perfect easy weeknight meal, these Mexican Stuffed Peppers are healthy, delicious and a new twist on classic stuffed peppers. | A Wicked Whisk
Print Recipe
4.6 from 5 votes

Mexican Stuffed Peppers

Mexican Stuffed Peppers are made by stuffing colorful bell peppers with ground beef, rice, cheese and all of your favorite Mexican-inspired flavors. The perfect easy weeknight meal, these Mexican Stuffed Peppers are healthy, delicious and a new twist on classic stuffed peppers.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 486.8kcal

Ingredients

  • 8 bell peppers ... tops, seeds and cores removed
  • 2 cups brown rice
  • 2 cups chicken stock
  • 1 pound ground beef
  • 15 ounces corn kernels
  • 15 ounce s black beans ... rinsed
  • 1 packet taco seasoning
  • 10 ounces Rotel tomatoes with green chiles
  • 1/2 medium onion ... diced
  • 3 cloves garlic ... minced
  • 4 ounces green chiles ... diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/3 cup cilantro ... chopped
  • 8 ounces Monterey Jack cheese ... shredded

Instructions

  • To make Mexican Stuffed Peppers, start by cutting the tops off of bell peppers and then removing the seeds and core of the pepper.  Once cleaned, place your peppers on a plate and cover them with a damp paper towel. Cook for 2-3 minutes on High and when done, set aside. 
  • While your peppers are pre-cooking, add chicken stock to a large covered cooking pot and bring to a boil. One boiling, add in your brown rice, recover your pot and remove the pot from the heat. Let your rice cook while you prepare your meat mixture. 
  • Grab a large skillet and brown your ground beef over Medium High heat until cooked and no longer pink. Drain the grease and return to the stove top. Add to the ground beef, taco seasoning, corn, black beans, Rotel tomatoes, chopped onion, garlic, seasonings and green chiles. Stir to combine and then add in your cooked rice. Stir in chopped cilantro and half the Monterey Jack cheese. 
  • Using a large spoon, spoon your Mexican Stuffed Pepper mixture into your bell pepper shells and place standing up in a 9x13 baking pan. Cover pan with foil and bake for 30 minutes at 350 degrees. Remove foil, cover tops of your stuffed peppers with the remaining cheese and then return to the oven for 5-10 minutes or until cheese has melted. Serve immediately.

Notes

NEVER MISS A WICKED WHISK RECIPE  FACEBOOK / PINTEREST / INSTAGRAM

Nutrition

Serving: 8g | Calories: 486.8kcal | Carbohydrates: 41.4g | Protein: 24.1g | Fat: 25.4g | Saturated Fat: 6.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.9g | Cholesterol: 83.2mg | Sodium: 623.2mg | Potassium: 706.1mg | Fiber: 8g | Sugar: 7.5g | Vitamin A: 845IU | Vitamin C: 130.7mg | Calcium: 240mg | Iron: 3.5mg