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 tablespoons 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 tablespoons unsalted butter, melted
- 3 tablespoons 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
-
Heat oven to 350 degrees F.
-
Cut the top from the peppers and scoop out all of the seeds.
-
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.
-
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.
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Rnbowgrl
Mar 31, 2018
I've always loved how hearty stuffed peppers are and the rice has never been an issue for me but in an attempt to avoid carbs I like using quinoa, which is really flavorful and very filling! I'm trying to figure out what the breadcrumbs are for...this recipe doesn't really need them, I don't think anyway. Either way, this sounds really delicious and I'm sure it'll be amazing any way you decide to make them.
Sleepy Jules
Dec 06, 2017
YUM! I'm trying to eat as low-carb as possible, and these were perfect for that! I ate half a pepper and felt pretty fun, so you can make a bunch of these ahead of time for a delicious make-ahead meal!
ErinJ
Dec 06, 2017
I loved these! Rice inside stuffed peppers can be too carb-heavy, but the protein in these peppers made it tasty and filling. I might substitute the meat for ground turkey and the cheese for a squeeze of lime for a healthy alternative.
amatlin
Dec 06, 2017
These were shockingly tasty! The flavors and filling worked perfectly with the pepper.
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