Stuffed Bell Peppers

Stuffed bell peppers are one of my go-to recipes because it’s easy, delicious, and still good even as leftovers. I’ve made many varieties of this recipe and some of them were pretty bland which is disappointing. With that in mind, I wanted to make something with a lot of flavors, something that I wanted to eat and continue to make in the future. So for this recipe, I made Mexican style stuffed bell peppers – lots of flavors that will satisfy your tastebuds.

For this recipe, you’re going to want large bell peppers and make sure they can stand on their own (I know, silly thing to think about) But if you do happen to grab a wobbly bell pepper or one that keeps falling over, just simply cut off a tiny bit of the bottom of the bell pepper OR wrap some foil on the bottom to even it out. That way it will be able to stand up on its own in the baking dish.

There will be quite a few ingredients for the filling, and it will make a lot of filling! But trust me, if you bought large bell peppers it will fill them all up. But, if you happen to have leftover filling, add it as a side dish to your stuffed bell peppers.

Baking/Cooking tools:

• 9 x 13 baking dish
• Medium pan
• Large pan

Ingredients:

• 6 large bell peppers (any color)
• one small onion, diced
• 2 cloves of garlic, minced
• 1 lb. ground pork (your choice meat, or no meat)
• Shredded cheese (Mexican style – 4 cheese blend) – about 1 tablespoon to top each bell pepper
• 1 taco seasoning packet
• 1 can black beans, rinsed
• 2 tablespoon tomato paste
• Spanish Rice (we used Rice-A-Roni) Be sure to also purchase the ingredients for the Spanish rice as well, listed on the back of the box!
• 1 can diced tomatoes (this ingredient is for the Spanish Rice)

Instructions:

1. Preheat oven to 350 F degrees.
2. Wash and dry the bell peppers, cut the tops off and clean out the membranes and seeds inside. Set aside in your 9 x 13 baking dish. (tip above if you have uneven bell peppers)
3. Dice and mince your small onion and garlic.
4. MULTITASK TIME — or do this one at a time, I did this to save time. Take out a medium pan and cook the Spanish rice according to the package. Depending on which brand you get, it may take about 15-20 mins for the rice to finish.
5. Pour about 1 tablespoon of oil in a large pan and sauté the onion and garlic on medium-high until golden, about 4-6 mins. Be careful not o burn the garlic.
6. Once onion and garlic have barely started to brown, add the ground pork ( or your choice meat, or no meat). Cook meat until it is no longer pink. About 3-4 minutes.
7. Next add the taco seasoning, the whole packet, and cooking according to the package instructions.
8. When your Spanish rice is done, add the rice to the cooked/seasoned meat pan (still on the stove and turned on), stir, and mix the rice and meat.
9. Add the 2 tablespoons of tomato paste and mix well and then add the rinsed black beans and mix gently. Turn off the heat.
10. Take a spoon and add the filling to each of your bell peppers! Place in a baking dish and bake for 30 minutes.
11. After 30 minutes, take out the stuffed bell peppers and top them with the shredded cheese. Bake for another 5 minutes.
12. Once done, add your favorite toppings (sour cream, Tapatio, cilantro, etc) and enjoy!

Print Recipe

Stuffed Bell Peppers

(2 votes, average: 5.00 out of 5)

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Dinner

By Kashia – Serves: 4-6 people

Prep Time: 20 minutes – Cooking Time: 35 minutes – Total Time: 55 minutes

Easy and delicious! These stuffed bell peppers filled with Spanish rice, meat, tomatoes, and black beans. Full of flavor and very fulfilling!

Ingredients

• 6 large bell peppers (any color)
• one small onion, diced
• 2 cloves of garlic, minced
• 1 lb. ground pork (your choice of meat, or no meat)
• Shredded cheese (Mexican style - 4 cheese blend) - about 1 tablespoon to top each bell pepper
• 1 taco seasoning packet
• 1 can black beans, rinsed
• 2 tablespoon tomato paste
• Spanish Rice (we used Rice-A-Roni) Be sure to also get the ingredients for this as well
• 1 can diced tomatoes

Instructions

1

Preheat oven to 350 F degrees.

2

Wash and dry the bell peppers, cut the tops off and clean out the membranes and seeds inside. Set aside in your 9 x 13 baking dish. (tip above if you have uneven bell peppers)

3

Dice and mince your small onion and garlic.

4

MULTITASK TIME -- or do this one at a time, I did this to save time. Take out a medium pan and cook the Spanish rice according to the package. Depending on which brand you get, it may take about 15-20 mins for the rice to finish.

5

Pour about 1 tablespoon of oil in a large pan and sauté the onion and garlic on medium-high until golden, about 4-6 mins. Be careful not o burn the garlic.

6

Once onion and garlic have barely started to brown, add the ground pork ( or your choice meat, or no meat). Cook meat until it is no longer pink. About 3-4 minutes.

7

Next add the taco seasoning, the whole packet, and cooking according to the package instructions.

8

When your Spanish rice is done, add the rice to the cooked/seasoned meat pan (still on the stove and turned on), stir, and mix the rice and meat.

9

Add the 2 tablespoons of tomato paste and mix well and then add the rinsed black beans and mix gently. Turn off the heat.

10

Take a spoon and add the filling to each of your bell peppers! Place in a baking dish and bake for 30 minutes.

11

After 30 minutes, take out the stuffed bell peppers and top them with the shredded cheese. Bake for another 5 minutes.

12

Once done, add your favorite toppings (sour cream, Tapatio, cilantro, etc) and enjoy!