Mexican Stuffed Peppers without Rice
Because sometimes you just want stuffed pepper without rice. You're welcome.
Stuffed peppers are a popular dinner item, but sometimes you're just not feeling all that rice. That's where this Mexican-inspired version comes in.
In this stuffed peppers recipe, corn, black beans, onion, jalapeno, and a variety of spices replace rice for a more colorful version of the meal you love.
Still made with ground beef, this is an excellent way to get some protein into your diet. Top these peppers off with melted cheese, sour cream, and cilantro, and you've got the perfect Mexican-style meal just waiting to be enjoyed.
Yields6 servings
Preparation Time20 min
Cooking Time1 hr
Ingredients
- 6 bell peppers (orange, yellow, or red, or a combination)
- 2 tablespoon olive oil
- 1/2 onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 1/2 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 cup panko breadcrumbs
- 4 tablespoon unsalted butter, melted
- 3 tablespoon chopped cilantro
- 2 jalapenos, chopped
- 1 cup bottled salsa
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cup shredded Mexican blend cheese, divided
- 1 (8-ounce) can tomato sauce
- Sour Cream
- Chopped cilantro
Instructions
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Heat oven to 350 degrees F.
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Cut the top from the peppers and scoop out all of the seeds.
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In a large pot of boiling water blanch the peppers for 5 minutes. Plunge peppers in a bowl of ice water to stop the cooking. Remove the peppers onto a baking sheet lined with paper towels.
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In a large skillet heat the olive oil and saute the onions for 2 minutes then stir in the salt and pepper.
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Add the ground beef and cook until no longer pink. Drain the excess grease.
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Stir in the corn and black beans then set aside.
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In a large bowl combine the panko with the melted butter. Mix in the cilantro, jalapenos, salsa, chili powder, cumin and ½ cup of the shredded cheese.
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Add in the meat mixture until well combined.
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Stuff the peppers tightly with the mixture.
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In a baking dish large enough to fit the stuffed peppers, pour the tomato sauce in the bottom and add enough water so you have about ½ inch of liquid.
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Place the peppers in the baking dish, cover with foil and bake for 45 minutes.
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Remove the foil, sprinkle the remaining 1 cup of cheese to the tops of the peppers and bake for another 10 minutes until the cheese has melted.
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Serve with sour cream and chopped cilantro.