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stuffed bell peppers recipe

Delicious bell peppers filled with a savory mixture of ground beef, rice, and spices, topped with cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1 lb ground beef can substitute with turkey or plant-based meat
  • 1 cup cooked rice white or brown rice
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 cup diced tomatoes canned or fresh
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup shredded cheese cheddar or mozzarella
Peppers
  • 4 bell peppers any color
Toppings
  • 1/4 cup sour cream optional
  • 1/4 cup chopped cilantro optional

Method
 

Prepare the Peppers
  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Cook the Filling
  1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  2. Add cooked rice, black beans, corn, diced tomatoes, cumin, and chili powder to the skillet. Stir to combine and heat through.
Stuff the Peppers
  1. Spoon the filling mixture into each bell pepper until they are packed full. Place the stuffed peppers in a baking dish.
  2. Top each pepper with shredded cheese.
Bake
  1. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly.
Serve
  1. Remove from the oven and let cool slightly. Serve with sour cream and chopped cilantro if desired.

Notes

Feel free to customize the filling with your favorite ingredients, such as different vegetables or grains.