Ingredients:

  • 4 large Bell Peppers (any color)
  • 30 ml (2 tbsp) Olive Oil, divided
  • Pinch of Salt and Black Pepper
  • 450 g (1 lb) Ground Beef (or Turkey/Chicken)
  • 1 medium Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 240 g (1 cup) Cooked Rice (white or brown)
  • 425 g (15 oz) Can of Black Beans, rinsed and drained
  • 120 g (3/4 cup) Frozen or Canned Corn
  • 200 g (7 oz) Diced Tomatoes (drained)
  • 30 ml (2 tbsp) Chili Powder
  • 10 ml (2 tsp) Ground Cumin
  • 5 ml (1 tsp) Smoked Paprika
  • 5 ml (1/2 tsp) Dried Oregano
  • 180 ml (3/4 cup) Water or Beef Broth
  • 15 ml (1 tbsp) Hot Sauce (optional)
  • Salt and Black Pepper to taste
  • 120 g (1 cup) Monterey Jack or Cheddar Cheese, shredded
  • Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F). Slice the bell peppers lengthwise, removing the seeds and membranes. Lightly brush the inside of the peppers with 1 tbsp of olive oil and season with salt. Arrange cut-side up in a 9x13 inch baking dish.
  2. Par-Bake the empty peppers for 10-15 minutes to initiate the softening process. Remove from the oven and set aside.
  3. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened (3-4 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the ground meat to the skillet. Break it up and cook until browned, draining any excess fat thoroughly.
  5. Stir in the chili powder, cumin, smoked paprika, and oregano until the meat is fully coated and fragrant (about 1 minute). Add the drained diced tomatoes, black beans, corn, cooked rice, and broth/water.
  6. Bring the mixture to a simmer. Reduce the heat to medium-low and simmer for 5–7 minutes, allowing the liquid to mostly evaporate until the filling is moist but not watery. Taste and adjust salt, pepper, and hot sauce as needed.
  7. Spoon the filling generously into each par-baked pepper half. Return the stuffed peppers to the baking dish. Pour 1/2 inch of water into the bottom of the baking dish.
  8. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil, sprinkle the shredded cheese over the tops of the peppers, and return to the oven for another 5–8 minutes, or until the cheese is melted and bubbly.
  9. Let the Mexican Stuffed Peppers rest for 5 minutes. Garnish liberally with fresh cilantro before serving.