Best Mexican Stuffed Peppers

Mexican Stuffed Peppers baked in white casserole dish

5 from 4 votes

Best Mexican Stuffed Peppers

Easy Mexican Stuffed Peppers - easy prep ahead meal - spicy ground meat stuffed in bell peppers, topped with melty cheese and baked in enchilada sauce.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: Mexican

Keyword: mexican stuffed peppers, stuffed peppers, enchilada stuffed peppers, healthy mexican recipes, mexican recipes, healthy dinner recipes

Servings:

Calories: 360kcal

Author: A Gouda Life

Ingredients

2 large bell peppers cut in half and seeded
1 tablespoon olive oil
1/2 pound lean ground beef
1 small onion diced
2 tablespoons taco seasoning
1 cup diced tomatoes
1 cup black beans rinsed and drained
½ cup COOKED rice can use white, brown or cauliflower rice
1 1/2 cups Mexican blend cheese shredded
2 tablespoons lime juice
10 ounces canned Enchilada sauce medium spice used
2 tablespoons cilantro

Instructions

Slice the peppers lengthwise then pull the seeds and stems from inside. Preheat oven to 375 degrees.
Drizzle olive oil into a large skillet over medium heat. Add ground beef and onions. Season with salt and pepper and cook until the beef is no longer pink and onions are tender.
Drain excess grease, sprinkle with taco seasoning and add diced tomatoes, black beans, (cooked) rice, lime juice and 3 tablespoons of enchilada sauce. Cook for 2 minutes over medium heat.
Pour the remaining enchilada sauce into the bottom of a casserole dish. Add beef filling to peppers halfway up, top with 1/2 cup of the cheese then add the remaining beef mixture. Place peppers in the casserole dish.
Cover with aluminum foil and bake 30 minutes. Remove foil, top with the rest of cheese and bake UNCOVERED 10-15 minutes or until the cheese is melted and the peppers are tender.
Garnish with cilantro and serve right away with your favorite toppings: sour cream, sliced jalapeno, avocado or guacamole.

Nutrition