Description
Tex-Mex Stuffed Peppers are a bold and easy weeknight dinner with hearty, saucy Southwest flair! And they’re even better the next day!
Ingredients
Scale
- 1 pound lean ground beef
- 3 tablespoons taco seasoning
- 1 cup rice, cooked
- 1 cup salsa
- 1 cup corn
- 1 cup black beans
- 4 bell peppers, split in half and de-seeded
- 1 cup enchilada sauce
- 8 ounces shredded cheddar cheese (microbial-rennet), divided
Instructions
- Preheat: Preheat the oven to 350 degrees.
- Brown: Add the ground beef to a large cast iron skillet and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
- Mix: Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
- Stuff: Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
- Bake: Bake for 45 minutes in a covered pan.
- Melt: Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Notes
These stuffed peppers are excellent for meal prep; they can be frozen in individual servings and reheated in the microwave. For a less spicy option, replace enchilada sauce with additional salsa.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 67 mg
Keywords: Tex-Mex, Stuffed Peppers, Southwest, Dinner, Meal Prep