Ground Beef-Stuffed Mexican Bell Peppers

Ground Beef-Stuffed Mexican Bell Peppers are an appetizing dish that will spice up any meal
stuffed peppers

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Ground Beef-Stuffed Mexican Bell Peppers are an appetizing dish that will spice up any meal. Giving these pretty peppers a Mexican feel is not only pleasing to the eye, but to your palate too! Our mixture of ground beef, onions, corn, garlic, black beans, cumin, paprika, and rice is the perfect combination of flavors that give just the right Mexican feel to your entire meal.

4
Servings
1124
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 large bell peppers (1 orange, 1 yellow, 1 green)
  • 1 Pound ground beef
  • 1 Cup black beans
  • 3-4 Cups garlic cloves, chopped
  • 1 medium red and yellow onion, diced
  • 1 Cup roasted corn kernels
  • 1 Cup cooked brown rice
  • 1 Teaspoon paprika or smoked paprika
  • Salt, to taste
  • Pepper, to taste
  • 2-3 Tablespoons fresh chopped cilantro
  • Salsa, such as El Sol Salsa Original Medium

Directions

Preheat your oven to 375 degrees F.

Boil a kettle of water.

Cut the bell peppers into halves. In a large skillet over medium combine ground beef, black beans, garlic, onion, corn, cooked rice, paprika, salt, and pepper.

Stir well to combine the flavors. Fill the bell peppers with ground beef mixture and top with goat cheese and chopped cilantro. Pour a small amount of hot boiled water into the bottom of the baking pan, around the peppers, and loosely cover the pan with a foil tent.

Bake in a 375-degree F oven for about 30-40 minutes, until the peppers are tender. Top each pepper with a spoonful of El Sol Salsa Original Medium. Garnish with a very small amount of cilantro.

 

Nutritional Facts

Total Fat
65g
93%
Sugar
27g
30%
Saturated Fat
27g
100%
Cholesterol
116mg
39%
Carbohydrate, by difference
83g
64%
Protein
57g
100%
Vitamin A, RAE
115µg
16%
Vitamin B-12
4µg
100%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
216mg
22%
Choline, total
65mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
61µg
15%
Iron, Fe
10mg
56%
Magnesium, Mg
390mg
100%
Manganese, Mn
4mg
100%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
1154mg
100%
Selenium, Se
42µg
76%
Sodium, Na
668mg
45%
Vitamin D (D2 + D3)
1µg
7%
Water
174g
6%
Zinc, Zn
13mg
100%

Ground Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Ground Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.