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.
- 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
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.