Mexican Stuffed Bell Peppers
Get ready for your taste buds to do a happy dance! 💃 All your favorite taco flavors are stuffed into a delicious, sweet pepper.
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Pantry and fresh ingredients combine to make this super easy, meal prep and freezer friendly dinner.
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Cut your bell peppers in half lengthwise. You’ll need 4 medium or 3 large.
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Remove the seeds and ribs, but keep the stem end intact—just don’t eat it later.
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Place the peppers in a prepared baking dish, and bake in a preheated 350 F oven for 20 minutes.
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While the peppers are precooking, dice the onion and mince the garlic. Cook over medium heat until tender, about 7 minutes. And set aside.
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Add the remaining ingredients to a large bowl.
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Mix to thoroughly combine the ingredients.
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Add the onions and garlic, and mix again.
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Stuff the peppers with the black bean mixture and bake an additional 20 minutes.
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Top with Cotija cheese, additional cilantro, and Avocado Crema if desired. Diced avocado is also a nice touch.
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Healthy-ish recipes the whole family will love.
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