Tex-Mex Beef and Cheese Stuffed Peppers

Discover the vibrant flavors of Fiesta Stuffed Peppers, a delightful dish that's perfect for any occasion. These colorful peppers are filled with a hearty mixture of ground meat, rice, black beans, and spices, topped with melted cheddar cheese for a delicious finish. Packed with nutrition, they're easy to customize and make a filling family meal. Join in the fun of cooking and bring a touch of fiesta to your dinner table with this engaging recipe!

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Ingredients

4 large bell peppers (any color)

1 lb ground beef or turkey

1 cup cooked rice (white or brown)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup salsa (your choice of spice level)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1.5 cups shredded cheddar cheese (divided)

Fresh cilantro or green onions for garnish (optional)

Lime wedges for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottom slightly to create a flat base so they stand upright. Place the peppers in a baking dish.

Cook the Meat: In a large skillet over medium heat, cook the ground beef or turkey until browned, about 5-7 minutes. Drain excess fat, if necessary.

Combine Filling: Add the cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper to the skillet with the meat. Stir until well combined and heated through. Remove from heat and fold in 1 cup of shredded cheese.

Stuff the Peppers: Carefully spoon the beef and cheese mixture into each of the hollowed bell peppers. Fill generously, packing in the mixture firmly.

Bake: Add a splash of water to the bottom of the baking dish (to steam the peppers). Cover the dish with aluminum foil and bake for 25 minutes.

Add Cheese Topping: After 25 minutes, remove the foil and sprinkle the remaining ½ cup of shredded cheese on top of each stuffed pepper. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

Garnish and Serve: Remove from oven and let cool slightly. Garnish with fresh cilantro or green onions, and serve with lime wedges on the side for an extra zing.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4