Ingredients
Scale
- 8 large bell peppers (assorted colors)
- 1 pound ground beef
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 15-ounce can of fire-roasted tomatoes, diced
- 4-ounce can of green chilis
- 2 teaspoons ground cumin
- 1 teaspoon mild chili powder
- Salt and pepper to taste
- 15-ounce can of black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup long grain rice, uncooked
- 2 cups unsalted chicken broth
- 8 slices provolone cheese
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F.
- Wash and prepare bell peppers; trim bottoms for stability and remove tops and seeds.
- Pre-bake peppers for 15 minutes.
- Brown ground beef in a skillet over medium-high heat for about 5 minutes.
- Sauté onions and celery with the beef until onions are translucent.
- Add minced garlic for 30 seconds.
- Mix in tomatoes, green chilis, spices, black beans, corn, rice, and broth; simmer for 15-20 minutes.
- Fill peppers with the beef mixture and top with provolone cheese.
- Bake stuffed peppers for 20 minutes until cheese is golden.
- Garnish with cilantro before serving.
Notes
Trim the peppers slightly at the base to help them stand.
Leftover filling can be repurposed for a taco salad.
Try ground turkey or chicken for a lighter filling option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 25
- Cholesterol: 70