Southwestern Ground Beef Stuffed Bell Peppers

Bell peppers are roasted until tender, then filled with a savory blend of seasoned ground beef, rice, corn, and diced tomatoes, topped with melted cheese for a satisfying and flavorful meal.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $5.91/serving

Dietary

• High-Protein
• Nut-Free
• Soy-Free

Tags

• bake
• roast
• savory
• comfort food
• healthy

Ingredients

• 4 bell peppers (medium, halved lengthwise and seeds removed)
• 1 tablespoon olive oil
• 1 pound ground beef (lean)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 14.5 ounce diced tomatoes (undrained)
• 0.5 cup white rice (uncooked)
• 1 cup corn kernels (thawed)
• 4 ounce diced green chiles (undrained)
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 cup Monterey Jack cheese (shredded)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish. Place the halved bell peppers, cut side up, in the prepared dish. Drizzle the bell peppers lightly with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bake for 10-15 minutes, until slightly tender.
2. While the peppers are baking, prepare the rice according to package directions using 1/2 cup uncooked white rice.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease. Transfer the ground beef to a bowl.
4. Add the chopped yellow onion to the same skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Return the cooked ground beef to the skillet. Stir in the diced tomatoes, cooked white rice, frozen corn kernels, diced green chiles, chili powder, smoked paprika, dried oregano, and remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well and cook for 5-7 minutes, allowing the flavors to meld.
6. Carefully remove the baking dish with the partially baked bell peppers from the oven. Fill each bell pepper half generously with the beef and rice mixture. Sprinkle evenly with the shredded Monterey Jack cheese.
7. Return the stuffed peppers to the oven and bake for an additional 20-25 minutes, or until the peppers are fully tender and the cheese is melted and bubbly.
8. Garnish with fresh cilantro, if desired, before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutrition (per serving)

• Calories: 545
• Protein: 36.5 g
• Carbohydrates: 34.5 g
• Fat: 28.5 g
• Fiber: 6 g
• Sodium: 373 mg
• Saturated Fat: 12 g
• Sugar: 7 g
• Cholesterol: 105 mg