Easy, Mexican Stuffed Bell Peppers (Recipe in description)

ground beef

🥗Healthier: ground turkey

💰Cheaper: cooked lentils

Ground turkey is lower in fat, while lentils are a budget-friendly protein.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories, while Monterey Jack is often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned pinto beans

Kidney beans are nutritious, and pinto beans are often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is a cost-effective grain.

Slice the bell peppers long ways from the stem down and remove the membrane.

Rinse the sliced bell peppers under cold water to remove seeds.

Fill a stock pot a quarter of the way with water, add a dash of salt, and bring to a boil.

Blanch the bell peppers in boiling water for approximately 10 minutes until pliable.

Place the blanched bell peppers in a casserole dish, facing up, and lightly season them.

In a skillet, brown 1 pound of ground beef and let it simmer.

Add 1 can of whole kernel corn, 1 can of black beans, 1 can of Rotel tomatoes and chilies, and 1 packet of taco seasoning to the skillet.

Mix in 8 ounces of shredded Mexican cheese thoroughly with the beef mixture.

Stuff the bell peppers with the beef and cheese mixture.

Top the stuffed peppers with additional cheese.

Preheat the oven to 350°F (175°C) and bake the casserole dish for approximately 25 minutes.

Garnish with sliced black olives, sliced jalapenos, additional green onions, cilantro, and sour cream before serving.

Cooking Techniques

Equipment Needed

Spice Level: