Sweet bell peppers create such a bright and beautiful rainbow of colors! I had so much fun just taking pictures of them for this recipe!
Stuffed peppers are a long-time classic meal, but I wanted to mix things up from my original recipe and give them a Mexican flare. One of my daughters follows a plant-based diet, so I made one version with meat and cheese and another without meat and dairy. Years ago I would cut off the tops of the peppers, remove the seeds, then stuff them from the top. Inevitably they would fall over because they were quite tall, so now I slice them in half, stuffing both halves individually. This works much better for me.
These stuffed peppers are easy, delicious, and Gluten-Free! I like to prepare them in a cast-Iron Skillet because Cast Iron can move from stove-top to oven with ease. In general, cast iron skillets are a favorite among many cooks because they provide sustained heat, they can keep food warm for quite some time after cooking because they hold-on to heat, and a small amount of iron is absorbed into the food during cooking. In particular, I like to sear Steak in cast-iron for that nicely chard exterior, then finish the steak in the oven. It’s easy for me to go on and on about cooking with cast-iron, but in this recipe for Stuffed Peppers, I cooked in cast-iron simply because I thought it would look pretty!
Hope you enjoy them!
Mexican Stuffed Peppers
- 3 Bell peppers
- 1 lb Ground beef or pork
- 1 Cup Black canned Beans
- 1 Cup Uncooked Rice of Choice I use Jasmin
- 2 Cups Corn
- 1/2 Large Red or Vidalia onion Diced
- 2 tsp Cumin
- 1 tsp Smoked paprika
- 1/2 tsp Ground black pepper
- Salt and cayene pepper to taste
- 1 Cup Shredded cheddar cheese (non dairy cheese if plant-based
- 2 Tbs Olive oil
- Preheat the oven to 350'
- Prepare rice according to package directions. Set aside
- Heat Skillet on medium heat, add olive oil
- Saute onion in 2 tbs olive oil on medium until the edges are golden brown
- Brown ground beef or pork either in a separate pan or right in with the onions
- Add black beans and corn, mix thoroughly.
- Blend in the cumin, smoked paprika, black pepper, salt, and cayenne pepper. Simmer for 10 minutes to bring out the flavor of the spices.
- Combine the rice with the ground beef or pork mixture. Blend in the shredded cheddar.
- Slice each bell pepper in half, remove seeds and stem, then fill each one with all of the ingredients.
- Bake on 350' for 20 minutes
SO good, SO easy!!! I love the taste this recipe has, so many flavors. It makes enough to last me for lunches during the week or left overs.
big fan of Mexican flavors and this was off the charts
I am too! Glad you enjoyed!!!
Thank you! So glad you liked these stuffed peppers!!!
We were looking for a different way to stuff our peppers. Looking forward to trying this out!