Tender roasted bell peppers filled with a hearty mixture of seasoned ground beef, black beans, sweet corn, tomatoes, and melted Mexican cheese. These colorful stuffed peppers are packed with bold Tex-Mex flavor and make an easy, satisfying weeknight meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
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4 large bell peppers, halved lengthwise and seeded
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1 tablespoon olive oil
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1 pound lean ground beef
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½ cup yellow onion, diced
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2 teaspoons Igotchu Taco Fiesta Seasoning
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1 teaspoon Igotchu Chili Seasoning
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½ teaspoon Igotchu Garlic Lovers Seasoning
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Igotchu Himalayan Salt & Pepper Seasoning, to taste
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1 (10-ounce) can Rotel Tomatoes, drained
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1 cup black beans, rinsed and drained
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½ cup frozen corn
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2 tablespoons fresh cilantro, chopped (optional)
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¾ cup shredded Mexican blend cheese
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
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Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up on the prepared baking sheet. Lightly season with Igotchu Himalayan Salt & Pepper Seasoning and bake for 15 minutes until slightly tender.
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While the peppers are baking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Season with Igotchu Taco Fiesta Seasoning, Igotchu Chili Seasoning, Igotchu Garlic Lovers Seasoning, and additional Igotchu Himalayan Salt & Pepper Seasoning to taste. Cook, breaking up the meat with a spoon, until the beef is browned and the onions are tender.
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Stir in the Rotel tomatoes, black beans, corn, and cilantro (if using). Cook for 2–3 minutes until everything is heated through and well combined.
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Remove the peppers from the oven and carefully pour off any liquid that has collected inside them. Spoon the beef mixture evenly into each pepper half.
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Return the stuffed peppers to the oven and bake for 10 minutes. Sprinkle the tops with the shredded Mexican cheese and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
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Serve hot and garnish with additional chopped cilantro if desired.
Tips
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Top with sour cream, sliced avocado, guacamole, or fresh pico de gallo before serving.
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For extra heat, add diced jalapeños or a dash of your favorite hot sauce to the filling.
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Ground turkey or shredded chicken can be substituted for the ground beef.
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Serve with Spanish rice, cilantro-lime rice, tortilla chips, or a simple side salad for a complete meal.
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Leftovers can be refrigerated for up to 3 days and reheat beautifully for an easy lunch or dinner.
