Mexican-Style Stuffed Bell Peppers with Black Bean Salsa
30min
45min
4
722
Chef's Note
For the best flavor, prepare the black bean salsa at least 30 minutes before serving to allow the flavors to develop. If you prefer less heat, omit the jalapeño or use only half. You can also prepare the meat filling a day ahead and store it in the refrigerator to save time.
Tags
Ingredients
8 whole large bell peppers (red, yellow, or orange)
1.5 pounds lean ground beef (90/10)
1 pound ground turkey
3 cups cooked brown rice
2 cans (15 oz each) black beans, drained and rinsed
1.5 cups corn kernels (fresh or frozen)
1 large red onion, diced
4 cloves garlic, minced
1 medium jalapeño, seeded and finely diced
3 medium tomatoes, diced
1/2 cup cilantro, chopped
3 tablespoons lime juice
3 tablespoons olive oil
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
2 cups reduced-fat Mexican blend cheese, shredded
2 medium avocado, sliced
1 cup Greek yogurt
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the bell peppers in half lengthwise and remove seeds and membranes. Place in a large baking dish, cut side up.
- 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced red onion and cook for 3-4 minutes until softened.
- 4
Add minced garlic and diced jalapeño to the skillet and cook for another minute until fragrant.
- 5
Add ground beef and ground turkey to the skillet. Break up the meat with a wooden spoon and cook until browned, about 8-10 minutes.
- 6
Drain excess fat if necessary, then add 1 tablespoon chili powder, 1 teaspoon cumin, smoked paprika, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
- 7
Add 1 can of black beans (drained and rinsed) and 1 cup of corn kernels to the meat mixture. Stir to combine and cook for 2 minutes.
- 8
Add cooked brown rice to the skillet and mix well. Remove from heat.
- 9
In a separate bowl, make the black bean salsa by combining the remaining can of black beans, 1/2 cup corn kernels, diced tomatoes, 1/4 cup chopped cilantro, lime juice, 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 10
Fill each bell pepper half with the meat and rice mixture, packing it in firmly.
- 11
Top each stuffed pepper with 2 tablespoons of shredded cheese.
- 12
Cover the baking dish with foil and bake for 30 minutes.
- 13
Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is melted and slightly browned.
- 14
While peppers are baking, finish preparing the black bean salsa by letting it sit at room temperature to allow flavors to meld.
- 15
Serve stuffed peppers hot, topped with black bean salsa, sliced avocado, a dollop of Greek yogurt, and remaining chopped cilantro.
Nutrition Information (per serving)
722
45g
81g
24g
Reviews (0)
No reviews yet
Be the first to review this recipe!