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Description
Enjoy these vibrant Mexican Rice & Beef Stuffed Peppers with Salsa for a flavorful and satisfying meal. This recipe combines the heartiness of beef, the comfort of rice, and the freshness of salsa for a delightful culinary experience.
Ingredients
Scale
- 1 lb ground beef
- 1 cup cooked rice
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup salsa
- 1 packet taco seasoning
- 4 bell peppers (various colors), halved and seeded
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown ground beef over medium heat. Drain any excess grease.
- Stir in cooked rice, black beans, corn, salsa, and taco seasoning. Mix well.
- Stuff each bell pepper half with the beef and rice mixture.
- Place stuffed peppers in a baking dish.
- Sprinkle shredded cheddar cheese over the top of each pepper.
- Bake for 30-40 minutes, or until peppers are tender and cheese is melted and bubbly.
- Serve hot with extra salsa, if desired.
Notes
- For a spicier dish, use a hotter salsa or add a pinch of cayenne pepper to the beef mixture.
- You can substitute ground turkey or chicken for ground beef.
- Add a dollop of sour cream or Greek yogurt before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg