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Mexican Stuffed Peppers

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Mexican
Mexican Stuffed Peppers
Ingredients
  • 1 tablespoon salt
  • 4 large green bell peppers - tops, seeds, and membranes removed
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (14.5 ounce) can chili-style diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)
Instructions
1
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
To initiate the cooking process, fill a large pot with water and add 1 tablespoon of salt. Bring this mixture to a rolling boil, then introduce the green bell peppers into the pot and cook until they are slightly tender, taking around 3 to 4 minutes.
3
Once the bell peppers have completed their cooking time, remove them from the pot and arrange them cut-side up in a 9x9-inch baking dish.
4
In a skillet, heat some olive oil over medium heat. Add the onion and stir it until it becomes soft and palatable, taking around 5 to 10 minutes.
5
Transfer the cooked onion into a large mixing container; combine it with rice, black beans, and tomatoes. Add the spices of chili powder, garlic salt, cumin, and 1/2 teaspoon of salt to the mixture. Stir until everything is well combined.
6
Fold in 1 1/2 cups of Mexican cheese blend into the rice mixture to give it a rich flavor.
7
Spoon the rice mixture evenly into the bell peppers, then sprinkle some remaining Mexican cheese blend on top.
8
Place the baking dish in a preheated oven and bake until the cheese is melted and bubbly, taking around 30 minutes.