Stuffed peppers with ground beef, Mexican seasonings, spicy peppers, black beans, corn, and fire roasted tomatoes. Topped with cheese!
ingredient
- 8 large bell peppers
- 1 tablespoon olive oil, plus more for greasing pan
- 1 teaspoon kosher salt, plus more for seasoning
- ¾ teaspoon black pepper, plus more for seasoning
- 1 cup white onion, ¼" dice
- 2 teaspoons minced garlic
- 1 teaspoon minced serrano pepper, plus slices for garnish
- 1 pound lean ground beef
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- 1 cup bell peppers, ¼" dice, from the tops of peppers
- 1 cup black beans, drained and rinsed
- 1 cup yellow corn, drained
- 1 cup diced fire-roasted tomatoes, drained
- ¼ cup sliced green onions, plus more for garnish
- ¾ cup shredded Mexican cheese , Cheddar or Monterey Jack cheese, plus more for sprinkling
Directions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 375ºF (191ºC).
- Prepare the Bell Peppers – Cut the tops off of each bell pepper, leaving about 3 inches of the bottom for stuffing. Remove the membrane and seeds. Chop the top pieces into ¼" dice, about 1 cup. Set aside.Grease the sides and bottom of a 12-inch cast-iron skillet or casserole baking dish with olive oil. Arrange the peppers inside. Lightly season the insides of the peppers with salt and pepper.
- Prepare the Aromatics – Chop the onion into ¼" dice. Mince the garlic. Cut the serrano pepper in half, remove the seeds, membrane, and stem, then mince.
- Saute the Aromatics – Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add diced onion, minced garlic, and minced serrano pepper. Saute until tender, about 3 minutes.
- Cook the Beef – Add in the ground beef, breaking it into smaller pieces. Cook until no longer pink, about 4 minutes. To season, add the cumin, salt, pepper, smoked paprika, and chili powder, and stir to combine.
- Cook the Vegetables – Add in 1 cup of diced bell peppers, and saute for 1 minute. Add in the black beans, corn, tomatoes, and green onion, stir, and cook for 1 minute.Turn off the heat and add in ¾ cup cheese, stir to combine. Taste the beef filling, and add more salt and pepper as needed.
- Stuff the Peppers – Add about ¾ cup of filling, enough to fill each bell pepper.
- Bake the Peppers – Bake until the peppers are tender when pierced with a fork, about 30 minutes. Remove them from the oven and sprinkle about 1 teaspoon of cheese on top of each one. Bake until the cheese is melted, about 2 minutes.
- Garnish and Serve – Serve garnished with green onions and thinly sliced serrano peppers.
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