Mexican Inspired Stuffed Peppers

It's no secret that I love to cook. It's also not a secret that I enjoy clean, simple recipes that provide plenty of nutrients to my family, even if they don't know they're getting all of the good stuff. These Mexican inspired stuffed peppers are all of those things: simple, clean, and filled with lots of nutrients!

I'm always wanting to try new things in the kitchen, especially if I can use something from leftovers. This is one of those meals where you can absolutely start from scratch or use leftovers from a taco night--I call that a win!

This recipe will follow a from scratch method, but once you see the list of ingredients, I'm sure you'll see what I mean when I say these Mexican inspired stuffed peppers could easily be made from leftovers.

How to make Mexican Inspired Stuffed Peppers:

Tools you may need:

• Stainless Steel Pots and Pans

• Baking Dish

• Vegetable Chopper

• Cheese Grater

• Meat Chopper

This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon associate, I earn from qualifying purchases.

Ingredients:

• 1 lb. ground meat (we use venison, but works well with beef or turkey)

• 1 can of black beans (drained)

• 1 cup of shredded cheese of your choice + more for topping

• 1 onion

• 6 bell peppers (2 chopped and 4 for stuffing)

• 1 1/2 cups of rice

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 tablespoon butter or olive oil

Instructions:

1. Preheat oven to 400 degrees and start your rice.

2. While oven is preheating, chop your onion and two of your bell peppers. I used one red and one green.

3. Melt your butter and begin to sauté your onion and bell pepper together. Cook for about 5 minutes, until onion starts to turn clear.

4. Add your meat to your onion and pepper mixture and begin cooking. Add salt, pepper, cumin, chili powder, garlic powder, and onion powder.

5. While meat is cooking, prepare your remaining peppers for stuffing. Cut the tops off and scoop out all of the seeds.

6. After meat is fully cooked, add your rice, drained can of black beans, and one cup of cheese, then mix all ingredients.

7. Stuff your peppers to the top with your mixture and top with cheese.

8. Bake in oven for 35-40 minutes or until peppers are tender.

My kids aren't the biggest bell pepper fans, but love the stuffing, so this recipe should leave you with extra filling if your kids are like mine and would rather eat it without the peppers.

If you try this recipe, let me know! Make sure you tag us on Instagram (@freerangefarmhouse) or leave a comment below!