Description
Delicious stuffed bell peppers filled with beef, rice, and spices, customizable to suit your taste.
Ingredients
Scale
- 6 bell peppers (2 green, 2 yellow, 2 red)
- 1 lb lean ground beef
- 1 cup chopped yellow onion
- 1 cup white jasmine rice
- 2 cups beef broth (or chicken broth)
- 21 oz salsa (mild, medium, or hot)
- 1 tsp taco seasoning
- 1 tsp cumin
- 1 cup shredded Mexican blend cheese (divided)
Instructions
- Preheat your oven to 375°F. While the oven heats, slice the tops off the bell peppers and scoop out any seeds. Rinse them under cold water and pat them dry with a paper towel.
- Place the prepared peppers upright in a baking dish. Season with salt and pepper, drizzle a bit of olive oil inside each pepper, cover them with foil, and let them bake for 25 minutes. This helps to soften the peppers before adding the filling.
- In a skillet over medium heat, add a little oil and sauté the chopped onions until they become translucent. Next, add the lean ground beef and cook until it’s browned, breaking it apart as it cooks.
- Stir in the salsa, taco seasoning, and cumin into the beef and onion mixture. Mix thoroughly to ensure the flavors meld together. Then, add the uncooked rice and pour in the beef broth. Cover and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the skillet from heat and mix half of the shredded cheese into the beef and rice mixture. Carefully stuff each bell pepper with the filling, and then top each one with the remaining cheese.
- Return the stuffed peppers to the oven and bake uncovered for an additional 15-18 minutes, or until the cheese is bubbly and golden, and the peppers are tender.
Notes
These stuffed peppers can be made ahead and frozen for easy meals throughout the week.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg