Tex-Mex Stuffed Peppers

You can also make these peppers with ground turkey or ground chicken. When I make these, I like to use red peppers for their sweetness, but you can substitute green peppers (or any other color). And you can swap shredded Cheddar cheese for the Jack if desired.

Make it a meal kit: Make the rice, cook the beef with the spices (up to and before adding the cooked rice), and store them separately in sealable containers or plastic bags for up to 3 days in the refrigerator. When you’re ready to finish the meal, combine the rice and beef with the corn and beans and follow the recipe as directed.

You can also make these peppers with ground turkey or ground chicken.

Serves4

Preparation Time15 min

Preparation Time - Text15 minutes

Cooking Time37 min

Cooking Time - Text37

Cooking Methodbaking

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturecheesy, meaty, savory, spiced

Ingredients

• Cooking spray
• 1 cup instant rice (white or brown)
• 2 teaspoons olive oil
• ½ pound lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• One 15-ounce can Santa Fe corn, Fiesta Corn (Del Monte®), or regular canned corn, drained
• One 15-ounce can pink beans, rinsed and drained
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• 4 large red or green bell peppers, stems ends neatly cut out
• ½ cup shredded Monterey Jack cheese