Mexican Stuffed Bell Peppers – Classic stuffed bell peppers given a Mexican makeover with black beans, corn, taco meat, and cheese, the perfect dish to use up any left over rice, taco meat, and beans.The bell peppers grew in so lovely this year in the garden. I only had green, as I have never figured out if I have to pick them sooner or later to get the other colors. The green ones in the photos came from the garden and the red, yellow, and orange came from the store. And wouldn’t you know it, the green ones were the best!
When I made my Pollo Tacos al Pastor and then used the broth to make al Pastor Rice, I ended up with extra rice, as the majority of my guests filled up on tacos. I wasn’t going to waste the rice, so I decided stuffed peppers was the ticket.
Worry not, you don’t need to make the al pastor rice in order to make this dish. You can use Spanish or Mexican rice…you can even use plain white rice. But if you do, I’d highly recommend adding a lot more seasoning to the taco meat to compensate for the “plainness” of the white rice.
Mexican Stuffed Bell Peppers
- 6-8 bell peppers
- 1 1/2 cup cooked rice; any variety or flavor
- 1 lb taco meat (or seasoned ground beef)
- 1 1/2 cup salsa
- 1-8 oz can tomato sauce; divided
- 1-15 oz can black beans; rinsed/drained
- 1 cup corn; frozen or canned
- 1 1/4 cup cheese; grated (cheddar, Monterey Jack, pepper jack)
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 clove garlic; minced/grated
- 1/8 tsp salt and pepper; to taste
- 1/2 cup water
- 1/8 tsp cumin
- 1/8 tsp chili powder
- 1/4 tsp granulated garlic
- 1/8 salt and pepper; to taste
- Big pinch oregano; preferably Mexican
- 4 oz of divided tomato sauce from above.
Cut off each top of the peppers and scrape out the seeds and veins. Set aside.
Combine the ground beef, corn, rice, salsa, 4 oz of tomato sauce, cumin, chili powder, garlic, cheese, salt and pepper; stirring until well combined.
Gently fold in the black beans; set aside.
For the Tomato Water
Mix together the water, tomato sauce and all the herbs/spices and pour into the bottom of a baking dish.
Arrange the empty bell peppers in a baking dish.
Spoon the meat/rice mixture into each bell pepper to the rim.
Cover with foil and place in a 375° F oven and bake for one hour or until the meat is cooked.
Once cooked, removed foil and sprinkle with cheese, place in the now off, but still warm oven to melt, just a couple of minutes.
Spoon some tomato water onto each plate and place a stuffed pepper in the center, serve, and enjoy.