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Cheesy Mexican Stuffed

Total time: 30 minutes
Makes 8 half-pepper servings


  • 4 bell peppers (red, orange or yellow)

  • 4 Tablespoons olive oil, divided

  • 16 oz. ground beef

  • 1 red onion, diced

  • 2 cloves garlic, minced (or 2 teaspoons garlic)

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 1 can (15 oz.) black beans, drained and rinsed

  • 1 can (4.5 oz.) diced tomatoes

  • 1 cup corn kernels (can be frozen)

  • 1 cup cooked rice

  • 1 cup shredded cheese (cheddar, Monterey jack or Mexican style blend)

  • 1 lime, cut into wedges

  • Sour cream (optional, for garnish)


  1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.

  2. Wash the peppers and cut in half lengthwise. Clean out the ribs and seeds and lay on the baking sheet, cut side down. Brush with 1 Tablespoon olive oil and roast for 10 minutes.

  3. While the peppers are roasting, mix together and cook the ground beef, onion, garlic, salt, pepper, cumin and oregano. Drain off the fat.

  4. Gently mix the beans, tomatoes, rice and corn into the meat mixture and allow to simmer until the timer goes off for the peppers.

  5. Remove the pepper halves from the oven and divide the meat mixture into the pepper "cups."

  6. Top with cheese and bake another 10-12 minutes until the cheese melts and the peppers are soft.

  7. Top with fresh lime juice and a dollop of sour cream.

  8. Serve immediately and refrigerate any leftovers.

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