Mexican-Style Stuffed Bell Peppers
![Mexican-Style Stuffed Bell Peppers](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/RecId_769_MexicanStyle_Stuffed_Bell_DiabetesHeartHealthy_022518_1644968879.jpg)
In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.
This recipe from The Diabetes & Heart Healthy Diabetes Cookbook, 2nd edition, co-published with the American Heart Association. To order directly from the American Diabetes Association, click here.
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- Prep time
- 10 min
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- Cook time
- 50 min
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- Servings
- 4 Servings
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- Serving size
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1 stuffed bell pepper
Ingredients
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large red or green bell peppers, or a combination (stems, seeds, and ribs discarded, tops chopped and reserved)
- 4
- 4
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nonstick cooking spray
- 1
- 1
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onion(s) (chopped)
- 1/2 cup
- 118 g
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medium garlic (minced)
- 3 clove
- 3 clove
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ground beef (95% fat-free)
- 8 oz
- 227 g
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chili powder
- 2 tsp
- 10 g
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ground cumin
- 1 tsp
- 5 g
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salt
- 1/8 tsp
- 1 g
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low-sodium salsa
- 3/4 cup
- 177 g
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no-salt-added canned black beans (rinsed and drained)
- 1 cup
- 237 g
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fresh cilantro (chopped, divided use)
- 1/2 cup plus 2 tbsp
- 1/2 cup plus 2 tbsp
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shredded cheddar cheese, or use Mexican blend, Monterey Jack, or pepper jack
- 1/4 cup
- 59 g
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light sour cream
- 1/4 cup
- 59 g
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Directions
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Preheat the oven to 375°F.
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In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.
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Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.
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Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.
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Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.
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Gently stir in the beans and 1/2 cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.
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Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.
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Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.
Reviews
Write a Review-
I followed this recipe to the "T" and my family loves it! I did cut my bell peppers in half length wise to make them go farther. The sour cream is just the touch! Thank you!
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@Austin Martin All fixed! Thank you for bringing this to our attention.
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This recipe looks good, but the ingredients list is incomplete.