Mexican Stuffed Bell Pepper
Classic stuffed bell peppers given a Mexican makeover with black beans, corn, taco meat, and cheese, the perfect dish to use up any left over rice, taco meat, and beans.
Servings Prep Time
6Peppers 10Minutes
Cook Time
30Minutes
Servings Prep Time
6Peppers 10Minutes
Cook Time
30Minutes
Ingredients
Tomato Water
Instructions
  1. Cut off each top of the peppers and scrape out the seeds and veins. Set aside.
  2. Combine the ground beef, corn, rice, salsa, 4 oz of tomato sauce, cumin, chili powder, garlic, cheese, salt and pepper; stirring until well combined.
  3. Gently fold in the black beans; set aside.
For the Tomato Water
  1. Mix together the water, tomato sauce and all the herbs/spices and pour into the bottom of a baking dish.
Assembly
  1. Arrange the empty bell peppers in a baking dish.
  2. Spoon the meat/rice mixture into each bell pepper to the rim.
  3. Cover with foil and place in a 375° F oven and bake for one hour or until the meat is cooked.
  4. Once cooked, removed foil and sprinkle with cheese, place in the now off, but still warm oven to melt, just a couple of minutes.
  5. Spoon some tomato water onto each plate and place a stuffed pepper in the center, serve, and enjoy.