Baked Stuffed Mexi Bell Peppers Recipe

Spice up your weeknight dinner with these incredibly flavorful Baked Stuffed Mexi Bell Peppers! A Southwestern twist on a classic, this recipe features tender bell peppers, juicy beef, hearty black beans and sweet corn, all baked to perfection. Sliced lengthwise for faster cooking, these peppers are ready in under an hour and are packed with deliciousness. Perfect for a family meal or a crowd-pleasing party dish!

Prep Time 20 mins
Cook Time 70 mins
Calories 736.9 kcal
Protein 84g
Rating Be the first
Baked Stuffed Mexi Bell Peppers 177

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Baked Stuffed Mexi Bell Peppers

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 1 cup cooked white rice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 4 large green bell peppers
  • 1/4 cup water

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How to Make Baked Stuffed Mexi Bell Peppers

  1. Preheat oven to 350°F (175°C).
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
  3. Add 2 cloves garlic, minced, and 1 pound ground beef. Cook, breaking up the meat with a spoon, until no longer pink, about 8-10 minutes.
  4. Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1 tablespoon dried basil, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat and simmer for 10 minutes.
  5. In a large bowl, combine 1 cup cooked rice, 1 (15 ounce) can black beans, rinsed and drained, and 1 cup frozen corn, thawed.
  6. Add the beef mixture and 1 cup shredded cheddar cheese to the rice mixture. Stir to combine.
  7. Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
  8. Spoon the stuffing evenly into the pepper halves and place them in a baking dish.
  9. Pour 1/4 cup water into the bottom of the baking dish. Cover with foil and bake for 30-40 minutes, or until the peppers are tender.
  10. Remove foil, top with the remaining 1/2 cup shredded cheddar cheese, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

36g

Fat

87g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef Vegetables American Southwestern United States Oven Dinner Party Dietary Spicy Low Sodium Ground Beef Low In Something Meat Peppers Taste Mood Equipment 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Baked Stuffed Mexi Bell Peppers?

Baked Stuffed Mexi Bell Peppers takes about 90 minutes from start to finish — roughly 20 minutes to prepare and 70 minutes to cook.

How many calories are in Baked Stuffed Mexi Bell Peppers?

Baked Stuffed Mexi Bell Peppers has approximately 736.9 calories per serving, with about 84 g protein, 19 g carbohydrates and 57 g fat.

What ingredients do I need for Baked Stuffed Mexi Bell Peppers?

The key ingredients for Baked Stuffed Mexi Bell Peppers are Oil, Onion, Garlic Clove, Ground Beef, Diced Tomatoes, Dried Basil. See the full list with measurements above.

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