Bell peppers make an incredible vehicle for any filling! It can be tricky finding a stuffed pepper recipe without rice. This version uses a mix of ground beef and black beans to bulk up the protein and fiber.
How to clean a pepper
- Halve bell pepper length-wise with a large chef’s knife.
- Using a spoon, scrape the inside of the pepper to loosen the core and seeds.
- Holding the halved pepper in one hand, use pointer and middle fingers to wiggle and remove seed core from center of pepper.
- Shake excess seeds from pepper and scrape any remaining membrane away from walls of bell pepper.
I like to serve the finished product with sliced avocado, a dollop of non-fat Greek yogurt, a splash of salsa, and a handful of tortilla chips. It’s incredibly satisfying and makes for great leftovers!
No-Rice Mexican Stuffed Peppers
- 4 bell peppers
- 1 lb lean ground beef
- 1 can black beans drained
- 1/2 cup salsa
- 1/2 Tbsp chili powder
- 1 tsp red chili flakes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 lime juiced
- 1 cup shredded cheese divided
- Preheat oven to 450F degrees.
- Halve and seed bell peppers, length-wise. Arrange pepper cut-side up in a 9 x 13-inch baking pan and roast for 15 minutes.
- While peppers are baking, heat a large frying pan over medium heat and brown ground beef.
- In a large bowl, combine black beans, salsa, spices, lime juice, and 1/2 cup of shredded cheese. Once cooked through, add ground beef; mix well.
- Remove peppers from oven and carefully stuff with meat and bean mixture. Top with remaining cheese.
- Reduce oven temperature to 375F and bake for 20 minutes.