Ingredients
Scale
- 4 large bell peppers (red, green, yellow)
- 1 pound ground beef or turkey
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro and diced tomatoes for garnish
Instructions
- Preheat oven to 375°F (190°C). Slice tops off peppers and remove seeds.
- In a skillet, cook ground beef with onion, garlic, chili powder, cumin, salt, and pepper until browned.
- Mix cooked beef with black beans, corn, and half of the cheese.
- Stuff each pepper with the beef mixture and place in a baking dish.
- Top with remaining cheese and bake for 25-30 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh cilantro and diced tomatoes before serving.
Notes
- You can substitute ground chicken or turkey for beef.
- Adjust spice levels with hot sauce or jalapenos if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg