Description
A quick and easy 30-minute weeknight dinner featuring bell peppers stuffed with a savory mixture of ground beef, black beans, corn, and cheese. This dish offers the bold flavors of enchiladas without the rolling or mess.
Ingredients
Scale
- 1 pound ground beef (80/20 lean)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (15oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned, drained)
- 1 can (14.5oz) diced tomatoes, with juice
- 4 large bell peppers, tops cut off and seeds removed
- 2 cups shredded Mexican blend cheese
- 1/4 cup fresh cilantro, chopped (optional)
- 1 jalapeño, minced (optional)
- 1/2 cup salsa (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash bell peppers, cut off the tops, and remove seeds and white membranes. Slice a tiny bit off the bottom if needed so they stand flat.
- Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if necessary.
- Add diced onion to the skillet and cook for 2 minutes until soft. Add minced garlic and taco seasoning, stirring for 30 seconds until fragrant.
- Add black beans, corn, and diced tomatoes (with juice) to the skillet. Stir well and simmer for 2 minutes to meld flavors.
- Place the prepared peppers in a 9×13 inch baking dish.
- Spoon the filling into each pepper, packing gently but firmly. Leave room at the top for cheese.
- Cover the baking dish with aluminum foil and bake for 15 minutes.
- Remove foil, sprinkle shredded cheese over the tops, and bake for another 5-10 minutes until cheese is melted and peppers are tender-crisp.
- Let cool for 5 minutes before serving. Garnish with cilantro, sour cream, or jalapeños if desired.
Notes
For softer peppers, microwave them for 2 minutes before stuffing. Use fire-roasted tomatoes for extra smoky flavor. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. This recipe is naturally gluten-free if using certified GF taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 8
- Sodium: 600
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 6
- Protein: 25
Keywords: stuffed peppers, enchilada recipe, easy dinner, 30 minute meals, ground beef recipes, weeknight dinner, gluten-free dinner