Mexican Stuffed Bell Peppers

gluten-freeMexicandinner
Prep: 20m
Cook: 30m
Total: 50m
Medium

About this Dish

Flavorful, gluten-free stuffed peppers brimming with seasoned beef, rice, and corn, topped with melted cheese for a comforting Mexican-inspired meal.

Servings: 4

Ingredients

  • bell peppers4large(halved and de-seeded)
  • ground beef1pound
  • cooked rice1cup
  • corn kernels1cup(fresh or frozen)
  • shredded cheddar cheese1cup
  • onion1medium(diced)
  • tomato sauce1cup

Seasonings

  • cumin1teaspoon
  • smoked paprika1teaspoon
  • garlic powder1teaspoon
  • salt0.5teaspoon
  • black pepper0.5teaspoon

Equipment

  • large skillet
  • baking dish
  • mixing bowl
  • knife
  • sauté pan

Steps

Step 1

Preheat Oven

5 min
  • Preheat oven to 375°F.

Checkpoints

  • Oven reaches 375°F.
Step 2

Prepare Filling

15 minHeat: Medium
  • In a skillet, cook ground beef over medium heat until browned.
  • Add onion, cumin, smoked paprika, garlic powder, salt, and pepper.
  • Stir in cooked rice, corn, and tomato sauce.
  • Simmer for 5-7 minutes.

Checkpoints

  • Beef is browned, and filling is well-mixed.
Step 3

Stuff Peppers

10 min
  • Place pepper halves in a baking dish.
  • Fill each with the beef mixture.
  • Top with shredded cheese.

Checkpoints

  • Peppers are fully stuffed and topped with cheese.
Step 4

Bake Peppers

20 minHeat: 375°F
  • Bake in preheated oven for 20 minutes.
  • Cheese should be melted and bubbly.

Checkpoints

  • Cheese is melted and slightly golden.

Notes

  • Serve with a dollop of sour cream or guacamole.

Warnings

  • Ensure beef reaches 160°F before stuffing peppers.

Serving Suggestions

  • sour cream
  • guacamole
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