Mexican Style Stuffed Peppers

This twist on the classic stuffed pepper fuses together the flavors of Mexican spices to make a great dinner.

Yield: 7-8 servings (depends on the size of your peppers


  • 7-8 large  green bell peppers
  • 1 lb. ground beef
  • 1/2 red onion, finely diced
  • 1 can (15 oz.) black beans
  • 1 can (15.25 oz) whole kernel corn
  • 2 1/2 cups cooked rice
  • 1 1/4 cup salsa
  • 1 can (4 oz) chopped green chilies
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp crushed red pepper
  • 4 oz. shredded cheese


  1. Cut the top off the green bell peppers.  Chop up the usable part of the tops and set aside.  Cook in boiling water for 3 minutes.  Set aside.
  2. Brown the ground beef in a skillet.  Add the onions and chopped bell peppers about halfway through cooking the beef.  Set aside.
  3. Strain the black beans and corn.  Combine and place in a small sauce pan.  Heat over low heat.
  4. Combine together the meat mixture, beans & corn, rice, salsa, chopped green chilies, and spices.  Stir together.  Spoon into the peppers.
  5. Place the peppers in a greased 9" x 13" casserole dish.  Cover and bake at 350°F for 45-50 minutes.  Uncover and sprinkle with cheese.  Bake for 2-4 minutes longer until the cheese is melted.
  6. Let stand for 3-4 minutes before serving.

Adapted from Taste of Home.