Spicy Mexican Stuffed Bell Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef, black beans, and corn seasoned with taco spices fill roasted bell peppers and are topped with melted Monterey Jack cheese. This is a comforting, protein-packed Mexican-inspired dish that's hearty and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 bell peppers (halved with seeds removed)
- 1 lb ground beef
- 2-3 tablespoons Mexican spice mix or taco seasoning (adjust to taste)
- 1½ cups cooked black beans or 1 can rinsed and drained
- 2 ears corn (kernels removed or 1½ cups canned or frozen corn)
- 1 bunch of green onions (sliced thinly, dark green tops reserved for garnish)
- 2 cups freshly shredded Pepperjack or Monterey Jack cheese
- ¼ cup cilantro leaves (chopped small)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 1647mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 290mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1647MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.