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mexican stuffed bell peppers

Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers - stuffed with ground beef, black beans, rice, tomatoes, spiced just right with Mexican spices, topped with grated Cheddar and Mozzarella cheese. Baked in a meatless tomato sauce (right from the jar).

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 350 kcal
Author Julia

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 cup rice , cooked, or 1/2 cup rice (uncooked)
  • 8 oz black beans from the can, rinsed
  • 1 tomato , chopped into small slices
  • 6 green bell peppers , medium size
  • 2/3 cup tomato sauce (meatless marinara sauce)
  • 2/3 cup water or use less - judge for yourself
  • 1/4 cup mozzarella cheese , shredded
  • 1/4 cup cheddar cheese , shredded

Instructions

  1. Preheat oven to 350 degrees F.
  2. Heat the skillet on stove top until hot, add olive oil - it should sizzle. Immediately add ground beef and cook it constantly stirring intill nicely browned and cooked through. Remove from heat. Drain all excess fat. Add 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to cooked ground beef, stir to combine.
  3. To the same skillet, off heat, add black beans, chopped tomatoes, and cooked rice. Note: make sure to rinse black beans really well and drain. Add more spices: 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to beef, stir to combine.
  4. Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
  5. Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to 2/3 cups of water (don't pour all water at once - just pour enough to make the marinara sauce less dense). Place stuffed bell peppers tightly into prepared baking dish, cavity side up. In my case, I used 2 large bread pans. Top each pepper with both shredded Mozzarella and Cheddar cheese. Sprinkle some cheese over the tomato sauce too. Cover with foil

  6. Bake stuffed bell peppers for 30-40 minutes, until the peppers are tender and the filling is hot. Serve in shallow bowls, with some of tomato sauce on the bottom.

Nutrition Facts
Mexican Stuffed Bell Peppers
Amount Per Serving (1 g)
Calories 350 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 35mg12%
Sodium 440mg19%
Potassium 643mg18%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 4g4%
Protein 16g32%
Vitamin A 1015IU20%
Vitamin C 100.4mg122%
Calcium 109mg11%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.