Mexican Stuffed Peppers

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories without sacrificing texture.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than canned beans.

rice

🥗Healthier: quinoa

💰Cheaper: cauliflower rice

Quinoa adds protein, while cauliflower rice reduces carbs.

Preheat oven to 375°F (190°C).

Cut the tops off the bell peppers and remove seeds.

In a skillet, sauté onion and garlic until translucent, about 3-4 minutes.

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

Stir in black beans, corn, rice, cumin, chili powder, salt, and black pepper; cook for 2-3 minutes.

Remove from heat and mix in half of the cheddar cheese.

Stuff each bell pepper with the beef mixture, pressing down gently to pack it.

Place stuffed peppers upright in a baking dish and pour tomato sauce over them.

Cover with foil and bake for 25 minutes.

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

Garnish with chopped cilantro and a squeeze of lime before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens