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Mexican-Style Stuffed Bell Peppers

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How to Make Mexican-Style Stuffed Bell Peppers

In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.

This recipe from The Diabetes & Heart Healthy Diabetes Cookbook, 2nd edition, co-published with the American Heart Association. To order directly from the American Diabetes Association, click here.


10 min prep time


50 min cook time


4servings


1 stuffed bell pepper

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Step-By-Step Instructions:

  1. Preheat the oven to 375°F.
  2. In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
  3. Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
  4. Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
  5. Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
  6. Gently stir in the beans and 1/2 cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
  7. Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
  8. Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
Fiber Focused
Veggie Rich
Latin American
Mexican/Southwestern
Appetizers
Dinner
Main Dish
Sides
Budget Friendly
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Nutrition facts

4 Servings



  • Serving Size

    1 stuffed bell pepper


  • Amount per serving



    Calories





    230

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    40mg

    13%

  • Sodium
    560mg

    24%

  • Total Carbohydrate
    25g

    9%

    • Dietary Fiber
      7g

      25%
    • Total Sugars
      7g

  • Protein
    21g

  • Potassium
    820mg
    17%

Ingredients

large red or green bell peppers, or a combination (stems, seeds, and ribs discarded, tops chopped and reserved)
4

nonstick cooking spray
1

onion(s) (chopped)
1/2 cup

medium garlic (minced)
3 clove

ground beef (95% fat-free)
8 oz

chili powder
2 tsp

ground cumin
1 tsp

salt
1/8 tsp

low-sodium salsa
3/4 cup

no-salt-added canned black beans (rinsed and drained)
1 cup

fresh cilantro (chopped, divided use)
1/2 cup plus 2 tbsp

shredded cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack
1/4 cup

light sour cream
1/4 cup

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