Spicy beef, black beans, and corn in a flavorful and cheesy filling for roasted bell peppers.
Course: Main Course
Keyword: Mexican Stuffed Peppers
4bell peppershalved with seeds removed
2-3tablespoonsMexican spice mix or taco seasoningadjust to taste
1 1/2cupscooked black beans or 1 can rinsed and drained
2ears cornkernels removed or 1 1/2 cups canned or frozen corn
1bunch of green onionssliced thinly, dark green tops reserved for garnish
2cupsfreshly shredded Pepperjack or Monterey Jack cheese
1/4cupcilantro leaveschopped small
Preheat the oven to 350 degrees. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. Start with just 2 tablespoons of the spices and wait to add more after the rest of the ingredients are combined and you have tasted it. Adjust the amount of spices according to your heat level preference.
When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine. Add half the cheese and stir once more.
Place the bell pepper halves on a large sheet pan and then scoop the beef mixture into the bell pepper halves. Cover with foil and bake for 50 minutes.
Remove from the oven, uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving. Enjoy!