Change up taco night with this easy Mexican Stuffed Peppers recipe. Bell peppers are stuffed with a cheesy mixture of beef, rice, salsa, beans, and authentic Mexican spices for an all-in-one family dinner.
In a large nonstick skillet over medium heat cook ground beef and onion together until beef is no longer pink and cooked through. Add garlic to pan and cook for 30 seconds longer. Drain any excess grease or liquid.
To the beef / onion mixture add broth, rice, salsa, chili powder, cumin, oregano, salt, and pepper. Stir and bring to a boil. Cover and lower heat to a gentle simmer. Cook for 20-22 minutes, stirring a few times, until rice is tender. (Tip: If rice still isn't tender after 25 minutes, remove from heat and let stand, covered for 5-10 minutes.)
2 cups beef broth, ¾ cup white rice, 2 cups salsa, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon oregano, ¼ teaspoon salt, ⅛ teaspoon pepper
While rice is cooking preheat oven to 375°F. Grease a 11X7" baking dish. Brush some olive oil on the outsides of the peppers. Place them, standing up, in the baking dish. Season the insides with salt and pepper. Set aside.
6 larger bell peppers
After the rice is tender, remove the beef mixture from heat. Stir in beans, cilantro, sour cream, and 1/2 cup cheese.
½ cup cilantro,, 14 ounce can black beans, 1 ½ cups grated Colby jack cheese, ½ cup sour cream
Divide the beef mixture between the peppers, filling all the way to the top. Pour a little broth (preferred) or water in the pan, just enough to barely cover the bottom. (If you have leftover filling, it can be frozen or served over cornbread!)
Use cooking spray to grease 1 or 2 large pieces of aluminum foil, enough to cover the casserole dish. Place the foil securely over the baking dish, greased side down. Bake for 30 minutes. Carefully remove foil and divide the cheese on the tops. Bake for 10-15 minutes more, or until cheese is melted and bubbly. Serve with desired toppings.
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Notes
Freezing Mexican Stuffed Peppers
Stuffed peppers can be frozen either baked or unbaked. For either method cook the beef / rice mixture and assemble peppers with cheese. Bake according to directions and cool. If freezing unbaked, allow the beef mixture to cool before freezing. Cover the casserole dish securely with greased foil and then plastic wrap the entire dish. Freeze for up to 6 months. Thaw in the refrigerator before baking.
Make Ahead Directions
For meal prep prepare the beef rice mixture and cool completely. Store in an airtight container up to 3 days. The filling may also be frozen up to 6 months.Alternatively, prepare the stuffed peppers with filling, letting the beef mixture cool. Cover and refrigerate up to 24 hours before baking. When ready to bake add 10-15 minutes more to the baking time.
Reheating Directions
For microwave reheating, use 50% power until the mexican peppers are warm. Finish at full power until heated through. For best results, cut the peppers in half first for even reheating in the microwave.Stuffed peppers can also be rewarmed in the oven. Baked and thawed peppers will need about 30 minutes, loosely covered with foil, to rewarm. Add an additional 20 minutes baking time to unbaked stuffed peppers.