Description
Tender bell pepper halves filled with seasoned ground beef, rice, black beans, corn, salsa, enchilada sauce, and melted cheese for an easy family-friendly Tex-Mex dinner.
Ingredients
4 large bell peppers
1 pound lean ground beef
1 cup cooked white rice
1 cup black beans, drained and rinsed
1 cup corn, drained if canned
1 cup salsa
2 tablespoons taco seasoning
1 cup red enchilada sauce
1½ cups shredded cheddar or Mexican-blend cheese
1/4 cup water
Optional for serving: fresh cilantro
Optional for serving: lime wedges
Optional for serving: sliced avocado
Optional for serving: plain Greek yogurt or sour cream
Optional for serving: jalapeño
Instructions
1. Preheat the oven to 375°F.
2. Halve the bell peppers lengthwise and remove the seeds and membranes.
3. Place them cut-side up in a lightly greased 9×13-inch baking dish.
4. Add 1/4 cup water, cover with foil, and pre-bake for 10 minutes.
5. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles.
6. Cook the beef to 160°F.
7. Drain excess fat if necessary.
8. Stir in taco seasoning, cooked rice, black beans, corn, and salsa.
9. Cook for 2–3 minutes until heated through and moist but not watery.
10. Remove the peppers from the oven and drain excess water from the dish.
11. Divide the filling evenly among the eight pepper halves.
12. Spoon enchilada sauce around and lightly over the peppers.
13. Cover and bake for 20 minutes.
14. Remove the foil and sprinkle with cheese.
15. Bake uncovered for 8–10 minutes, until the cheese melts and the filling bubbles.
16. Rest for 5 minutes before serving.
Notes
Use similarly sized peppers for more even baking.
Red, yellow, and orange peppers taste sweeter than green peppers.
Drain beans and corn thoroughly to prevent watery filling.
Use mild salsa and enchilada sauce for a family-friendly version.
Ground turkey can replace ground beef.
Brown rice or quinoa can replace white rice.
Nutrition
- Serving Size: 2 pepper halves
- Calories: 600 kcal
- Sugar: 9g
- Sodium: 1450mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 105mg