Ultimate Stuffed Peppers
Ultimate Mexican Stuffed Peppers are packed with flavor and so many amazing ingredients like ground beef, rice, salsa, black beans and corn! Easy to make this stuffed pepper recipe will end up on your permanent rotation.
Ingredients
- 6 bell peppers, prepared
- 1 tbsp olive oil
- 1 lb Country Natural Beef Butcher’s Blend Ground Beef
- 1 small yellow onion, diced
- 1 tbsp garlic, minced
- 1-1/4 tsp Kosher salt
- 1/8 tsp ground black pepper
- 1 4 oz can green chilies
- 1 16 oz jar mild chunky salsa
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
Toppings
- shredded cheese, sour cream, cilantro (chopped)
Instructions
- Preheat oven to 350 degrees F
- Prepare the bell peppers by cutting off the top ½ inch or so (you can cut up any excess bell pepper and add it in with the rice mixture if you want). Discard the stem. Prepare the bell peppers by cutting off the top ½ inch or so (you can cut up any excess bell pepper and add it in with the rice mixture if you want).
- Take your hollowed out bell peppers and rub all over with olive oil
- Set in a casserole dish and then place in the oven for 15-20 minutes or until they are firm, but tender
- Bring large cast iron skillet to medium-high heat
- Add the Butcher's Blend ground beef and move around pan until fully cooked; drain excess grease
- Add onion, garlic, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper
- Move around until onion becomes soft; about 1-2 minutes
- Add green chiles, salsa, rice, broth, cumin, chili powder, garlic powder and kosher salt; stir to combine
- Bring to a simmer and then cover and let cook 15-20 minutes or until rice is fully cooked and tender
- Add black beans and corn; stir to combine
- Remove bell peppers from oven and carefully fill with the rice mixture
- Top with shredded cheese
- Place in the oven until cheese in melted, about 10-15 minutes
- Remove and serve immediately; garnish with sour cream (regular or dairy-free) and fresh chopped cilantro
Notes
Make Ahead: feel free to make ahead up until Step 12 and then cover with foil and place in the fridge. When you are ready, bake for approximately 30 minutes at 350 degrees or until they are warmed through. Slow Cooker: if you wanted to make these in the slow cooker you could follow direction above until Step 12 (skip precooking the peppers in the oven). Spray the inside of your slow cooker with olive oil. Place the stuffed peppers inside. Cook on LOW for 3-4 hours or on HIGH for 2-3 hours.