Ingredients
Scale
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef or turkey
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 can (15 oz) diced tomatoes, drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup black beans, drained and rinsed
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Prep the Peppers: Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
- Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes. Add the ground beef, cooking and breaking it apart until browned, about 6-8 minutes. Drain any excess fat.
- Mix the Filling Ingredients: Stir in the cooked rice, diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until everything is well combined and heated through. Adjust seasoning as needed.
- Stuff the Peppers: Spoon the filling into each prepared bell pepper, pressing down to compact. Top each pepper with a generous amount of shredded cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley or cilantro if desired, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main dish
- Method: bake
