Stuffed Bell Peppers With Rice and Beans and Beef

Mexican Stuffed Bell Peppers - stuffed with ground beefiness, black beans, rice, tomatoes, spiced just right with Mexican spices, topped with grated Cheddar and Mozzarella cheese. Baked in a meatless lycopersicon esculentum sauce (right from the jar).

Stuffed bell peppers with ground beef black beans tomatoes and rice and cheese

These delicious Mexican stuffed bell peppers make an amazing dinner! They are baked in tomato sauce because information technology doesn't let them dry upwards during baking process and also expands your options for serving. These stuffed bell peppers can exist served equally-is, on a regular plate without the tomato plant sauce:

bell peppers stuffed with ground beef, black beans, rice, tomatoes, and cheese

Or, you can serve them in a bowl, with a little bit of the tomato sauce at the lesser, which makes beef and beans stuffed bell peppers more than moist and flavorful - I adopt them that way:

green bell peppers in tomato sauce, ground beef in tomato sauce

How to make stuffed bell peppers

They are super like shooting fish in a barrel to brand - stuff the bell peppers with the filling (made with ground beef, rice, black beans, and tomatoes) according to the recipe, and place them in a baking dish:

stuff bell peppers with the ground beef and beans (process shot)

Next, fill up the blistering dish with tomato sauce and sprinkle the bell peppers and the sauce with cheese:

add tomato sauce to the baking dish with stuffed bell peppers (process shot)

Finally, cover with foil and bake bell peppers stuffed with ground beef and black beans until heated through! Enjoy!

bake stuffed bell peppers in tomato sauce with cheese (process shot)

Other Mexican inspired recipes

  • Mexican Craven Pasta-  sliced chicken chest cooked in Mexican spices, with bell peppers and light-green chiles, and then smothered in a flossy sauce made with Cheddar and Mozzarella cheeses and spices.
  • Mexican Street Corn Black Bean Chicken Bake - chicken breasts topped with Chili powder, corn kernels, black beans, Cotija cheese, and broiled in the oven for almost 25 minutes.

mexican stuffed bell peppers

Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers - stuffed with basis beefiness, black beans, rice, tomatoes, spiced just right with Mexican spices, topped with grated Cheddar and Mozzarella cheese. Baked in a meatless lycopersicon esculentum sauce (right from the jar).

Prep Fourth dimension 20 mins

Cook Fourth dimension xl mins

Total Fourth dimension ane hour

Form Chief Course

Cuisine Mexican

Servings 6 servings

Calories per serving 350 kcal

  • ane tablespoon olive oil
  • ½ pound ground beef
  • ii teaspoons chili powder
  • two teaspoons cumin
  • ½ teaspoon table salt
  • ane cup rice , cooked, or ½ cup rice (uncooked)
  • viii oz blackness beans from the can, rinsed
  • i lycopersicon esculentum , chopped into modest slices
  • 6 green bell peppers , medium size
  • loving cup tomato plant sauce (meatless marinara sauce)
  • cup water or use less - judge for yourself
  • ¼ cup mozzarella cheese , shredded
  • ¼ cup cheddar cheese , shredded
  • Preheat oven to 350 degrees F.

  • Oestrus the skillet on stove tiptop until hot, add olive oil - it should sizzle. Immediately add basis beef and cook it constantly stirring intill nicely browned and cooked through. Remove from estrus. Bleed all backlog fat. Add 1 teaspoon chili powder, 1 teaspoon cumin, ¼ teaspoon table salt to cooked footing beefiness, stir to combine.

  • To the same skillet, off heat, add together black beans, chopped tomatoes, and cooked rice. Annotation: make sure to rinse black beans really well and drain. Add more than spices: i teaspoon chili powder, 1 teaspoon cumin, ¼ teaspoon salt to beefiness, stir to combine.

  • Gear up bell peppers for stuffing: cut the tops off, stalk and seed them.

  • Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to ⅔ cups of water (don't cascade all h2o at once - just pour enough to make the marinara sauce less dense). Place stuffed bell peppers tightly into prepared baking dish, cavity side up. In my case, I used 2 big bread pans. Tiptop each pepper with both shredded Mozzarella and Cheddar cheese. Sprinkle some cheese over the lycopersicon esculentum sauce too. Cover with foil

  • Broil blimp bell peppers for thirty-xl minutes, until the peppers are tender and the filling is hot. Serve in shallow bowls, with some of tomato sauce on the bottom.

Diet Information

Mexican Stuffed Bell Peppers

Amount per Serving

% Daily Value*

* Per centum Daily Values are based on a 2000 calorie diet.

The nutritional information on this website is only an gauge and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not exist used as a substitute for a professional nutritionist'due south advice.

Keyword baked bong peppers, mexican peppers, stuffed bell peppers

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