Let’s be honest, stuffed bell peppers are not a new concept. I really haven’t been a fan of bell peppers in the past, but lately, I’ve been trying to branch out. Thanks to roasted red pepper hummus and a roasted red pepper pasta we recently made, I’m starting to warm up to red peppers. I’ll keep working on orange, yellow, and every other color of the pepper rainbow. All this to say, that I have always breezed right by any stuffed bell pepper recipes…but after trying these, I’m jumping on board the stuffed bell pepper train.
As a born and raised Texan I knew that my best shot at loving stuffed bell peppers was to go with a Tex-Mex flavor combo…and these did not disappoint. Delicioso!
- large bell peppers (red, orange, or yellow…whatever color your heart desires)
- Mexican or Spanish rice packet (I love the Mahatma brand)
- ground beef
- homemade taco seasoning (as desired)
- 1/3 cup homemade salsa
- black beans
- shredded cheddar or monterey jack cheese
- Cut the tops of the bell peppers off and empty out seeds.
- Place peppers in boiling water and cook for about 5 minutes to soften the peppers. Place them upside down on a plate or prep surface to drain excess water. Set aside until you’re ready to stuff.
- Cook rice according to package directions.
- Brown ground beef, draining excess fat.
- Add homemade taco seasoning and salsa to the meat and let simmer until liquid has been absorbed and it starts to smell like Tex-Mex heaven.
- Reduce heat. Add corn and black beans to skillet with the meat and continue to cook until corn and beans are cooked through.
- There are two methods for stuffing the peppers:
- Alternate rice and meat, corn & bean mixture until each pepper if full
- Mix rice and meat mixture together and fill each pepper until full
- Bake at 400F for 20-25 minutes.
Serve with chips and guacamole and Enjoy!
Moore Cookin’ Original Recipe