Mexican Stuffed Bell Peppers with Quinoa & Black Beans by No Bones Life

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.

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add ground beef and cook until browned, about 5-7 minutes.

Stir in black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.

Cook mixture for another 5 minutes until heated through.

Mix in cooked rice and half of the cheddar cheese until combined.

Stuff each bell pepper with the mixture, pressing down gently.

Place stuffed peppers upright in a baking dish and cover with foil.

Bake for 25-30 minutes until peppers are tender.

Remove foil, sprinkle remaining cheese on top, and bake for an additional 10 minutes until melted.

Garnish with chopped cilantro and lime juice before serving.

Cooking Techniques

Spice Level:

Dietary