Mexican Stuffed Peppers
Bell peppers stuffed with spicy ground beef (or turkey), black beans, rice and cheese baked in enchilada sauce.
Prep Time15 mins
Total Time30 mins
- 2 bell peppers cut in half and seeded
- 1 tablespoon olive oil
- 1/2 pound lean ground beef ground turkey can be substituted
- 1 small onion finely chopped
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes
- 1 cup black beans rinsed and drained
- ½ cup cooked rice white or brown, your choice
- 1 1/2 cups Mexican blend cheese shredded
- 2 tablespoons fresh squeezed lime juice
- 10 ounce can Enchilada sauce medium spice used
- 2 tablespoons cilantro
Slice the peppers lengthwise then pull the seeds and stems from inside.
Drizzle the olive oil into a large skillet and once it's hot, add the ground beef and onions then season with salt and pepper. Drain excess grease from the cooked beef then sprinkle with taco seasoning and fold in the tomatoes, drained and rinsed black beans, (cooked) rice, 1/2 cup of the cheese, lime juice and 3 tablespoons of enchilada sauce then cook for 2 minutes over medium heat.
Pour the remaining enchilada sauce into the bottom of a casserole dish. Add filling to each pepper halfway up, top with 1/2 cup of the cheese then fill to the top with beef mixture and carefully place the peppers in the casserole dish.
Cover with aluminum foil and bake at 375° 30 minutes.
After 30 minutes, remove the foil, top with the rest of cheese, return to the oven uncovered and bake 10-12 minutes or until the cheese is melted and the peppers are tender. Garnish with cilantro. Serve hot topping with extra enchilada sauce and optional toppings (sour cream, sliced jalapeno, avocado or guacamole).
Serving: 1pepper | Calories: 360kcal | Carbohydrates: 25.7g | Protein: 27.2g | Fat: 17g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 76mg | Sodium: 436mg | Potassium: 576mg | Fiber: 3.8g | Sugar: 5.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 220mg | Iron: 12mg