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
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- 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.
- 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.
- In a large bowl, combine 1 cup cooked rice, 1 (15 ounce) can black beans, rinsed and drained, and 1 cup frozen corn, thawed.
- Add the beef mixture and 1 cup shredded cheddar cheese to the rice mixture. Stir to combine.
- Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
- Spoon the stuffing evenly into the pepper halves and place them in a baking dish.
- 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.
- 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
