Mexican Stuffed Peppers

mains recipes Apr 05, 2020

Whenever I’m at a loss for what to meal prep for the week, I always seem to find myself coming back to Mexican food in some way, shape or form. Whether it’s a big ol’ loaded taco salad or a batch of Chili Lime Soup, these flavors just hit the spot. Plus, I’m always looking for an excuse to amp up the heat (and if you know me, you’re well aware that I’m the spice queen).

To mix things up a bit this past week, I took a stab at stuffed peppers with a little Mexican twist. And I can easily say that these babies will make their way into my regular rotation from here on out.

While you can certainly use the rice of your choice for this recipe, I tried Banza’s Chickpea Rice for the first time and was blown away by how much I loved both the flavor and texture. This swap brings more plant-based protein to this meal, which is always a plus in my book.

Another great addition to these peppers are black beans, which many of us have sitting on our pantry shelves, waiting to be put to good use. While we might not give black beans much thought, they actually provide great protein and fiber.

This soluble and insoluble fiber promotes healthy digestion and helps stabilize blood sugar and blood pressure. Plus, black beans are filled with vitamins and minerals, such as iron, phosphorus, magnesium and calcium that contribute to bone strength and structure.

Do you still have more black beans hiding in your kitchen that need put to good use? Utilize another can in a batch of my Fudgey Walnut Black Bean Brownies. You won’t regret it. But, I digress…

Another reason I love both chickpeas and black beans is the blank slate they provide for any and all flavors you please. To take this pepper filling up a notch, throw in whatever salsa you love, spices and fresh cilantro. I encourage you to give it a taste and adjust your seasonings accordingly.

Once the peppers have pre-baked and softened up, stuff them with your Mexican filling and cook just enough to make sure everything is warm and well-incorporated. Plus, if you choose to top with some cheese, this will get it nice and melty!

I found that these peppers were actually great prepped and enjoyed for days to come, but they also make the perfect, quick dinner to whip up for the whole family.

Top your stuffed peppers with more cilantro, sour cream, avocado, more salsa or any other taco fixings you love. Taco Tuesday (or any day for that matter) has never been better!

YIELDS3 Servings

Ingredients

3 bell peppers
1 lb grass fed ground beef (omit for a vegan/vegetarian version of this recipe)
1 cup rice (uncooked)
1 small yellow onion, diced
3 garlic cloves, minced
⅔ cup salsa
1 can black beans (15 oz), drained
juice of one lime
½ cup cilantro, chopped
3 tbsp avocado oil
2 tsp chili powder
1 tsp cumin
salt & pepper to taste
optional: cheese, sour cream, sliced avocado and more cilantro to top

Directions

1. Preheat oven to 400 degrees.

2. Cut peppers in half, and remove seeds and membranes. Lightly coat with 1 tbsp avocado oil, place in a Pyrex dish and bake for about 25 minutes, until tender.

3. While peppers are baking, cook rice according to package directions.

4. In a large sauté pan or dutch oven, add ground beef. Cook until the majority of the pink is gone. Option to drain any excess fat. Remove the beef and set aside in a bowl.

5. Add 2 tbsp avocado oil and onion to the pan/dutch oven. Cook for 4-5 minutes, until golden. Add garlic, and cook for another 2 minutes.

5. Add back in the ground beef, cooked rice, salsa, black beans, lime juice, cilantro, chili powder, cumin, salt and pepper. Mix to combine well, and cook for another 3-4 minutes.

6. When peppers are finished baking, stuff with taco mixture, and top with cheese if using. Bake for another 5 minutes.

7. Serve with toppings of your choice. Enjoy!