Stuffed Peppers: Easy and Indulgent Turkey Bacon Delight
Stuffed Peppers are a delicious blend of ground beef, black beans, and spices, perfect for a hearty meal.
Equipment
- Cast Iron Skillet
Ingredients
Stuffed Peppers Ingredients
- 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
Instructions
Preparation Instructions
- Preheat the oven to 375ºF (191ºC).
- Cut the tops off each bell pepper, leaving about 3 inches at the bottom. Remove seeds and chop tops into ¼" dice.
- Grease a 12-inch cast-iron skillet with olive oil and arrange the peppers inside. Season the insides with salt and pepper.
- Chop the onion, mince the garlic, and mince the serrano pepper.
- Heat a skillet over medium-high heat, add olive oil, and sauté onion, garlic, and serrano pepper until tender, about 3 minutes.
- Add ground beef and cook until no longer pink, about 4 minutes. Season with cumin, salt, pepper, smoked paprika, and chili powder.
- Add diced bell peppers and sauté for 1 minute. Stir in black beans, corn, tomatoes, and green onions, cooking for 1 more minute.
- Turn off heat and stir in ¾ cup cheese, adjusting seasoning as needed.
- Fill each bell pepper with about ¾ cup of the filling mixture.
- Bake the peppers for about 30 minutes until tender. Sprinkle with cheese and bake for an additional 2 minutes until melted.
- Garnish with green onions and sliced serrano peppers before serving.
Notes
For a keto version, substitute corn and beans with zucchini or spinach. Unbaked, stuffed peppers last up to 5 days in the fridge.
Nutrition
Serving: 1pepperCalories: 296kcalCarbohydrates: 32gProtein: 20gFat: 9gSaturated Fat: 4gCholesterol: 45mgSodium: 460mgPotassium: 669mgFiber: 7gSugar: 8gVitamin A: 4590IUVitamin C: 177.8mgCalcium: 106mgIron: 3.5mg
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