Mexican Stuffed Peppers
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Chelsea's Messy Apron · by Chelsea Lords

Mexican Stuffed Peppers

NUTRITION · PER SERVING88M COOK
CAL 27%·PRO 72%
CARBS 52G39% OF CAL
9G FIBER35G OTHER8G TOTAL SUGAR
FAT 22G37% OF CAL
8G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with seasoned beef, rice, beans, corn, and melted cheese, then baked. A satisfying weeknight dinner packed with flavor and texture.

mainmexicancasserolebeefgluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 5 to 6 large bell peppers (see note 1)
  • 2 tablespoons olive oil
  • 1 large yellow onion (finely diced (about 1-1/2 cups))
  • 1 tablespoon minced garlic
  • 1 pound lean ground beef (93/7)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper ((1/2 teaspoon each))
  • 1/4 cup tomato paste
  • 1/2 cup basmati rice (see note 2)
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1-1/4 cups chicken broth
  • 1/4 cup finely chopped cilantro (optional)
  • 1-1/2 cups freshly shredded sharp Cheddar cheese (divided)
  • Serving suggestions (lime, ripe avocado & sour cream)
PREP
35M
SODIUM
916MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.