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Our Mexican Stuffed Peppers make for an easy, satisfying weeknight dinner!

Mexican Stuffed Peppers

  • 5 red bell peppers
  • 1 lb ground beef or turkey
  • 1 onion, chopped
  • 1 can black beans-drained and rinsed
  • 1 Tbsp taco seasoning (I use Epicure)
  • 1 c cooked rice
  • 1 c corn (I use frozen and don’t thaw-just throw it in)
  • 1 c salsa (I add an extra 1/2 cup, just to make it more flavourful and juicy)
  • 1 c shredded cheese
  1. Clean out bell peppers and bake for 20 minutes in a 350 °F oven.
  2. Brown ground meat. Add taco seasoning, onion, beans, rice and corn. Stir. Add salsa and cheese.
  3. Fill peppers with mixture and top with more cheese.
  4. Bake for 15 mins longer at 350°F.
  5. Top with guacamole, sour cream and shredded cheese if you like! Tastes great just out of the oven without any toppings, but sometimes you just want the extra! Tip: to keep peppers standing, you can put them in a muffin tin, as long as they aren’t too big. I fit them in a pan with sides and try to buy peppers that have a flat bottom.
  6. Enjoy!

You may also like our Paleo Lemon Tart recipe.


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