Stuffed Bell Peppers

I just can’t get enough of bell peppers lately–on pizza, in potatoes, wherever. Usually my go-to bell pepper dish is chicken or beef stir fry, but I wanted to try a little something different this week to bid my summer days adieu. These stuffed bell peppers really hit the spot. They’re warm, filling, and perfect with tortilla strips.

do love summer comfort food.

Stuffed Bell Peppers


  • 5-6 bell peppers of various colors, cut in half
  • ½ uncooked cup white rice
  • 1 tbsp garlic, chopped
  • ½ tbsp olive oil
  • 16 ounces ground beef (roughly)
  • 3 tbsps salsa
  • 8 oz can pasta sauce
  • ¾ cup black beans
  • 1 cup corn
  • Mexican cheese to taste
  • Taco seasoning


  1. Cook rice using rice maker or on stovetop, following package instructions (For stovetop rice, I usually bring  2 cups of water to a boil, add rice, stir, and reduce to medium heat. Cook for 4-5 minutes on medium heat then turn to lower heat and cook until soft, roughly 10 or so minutes).
  2. Cook ground beef in non-stick skillet over medium-high heat, chopping finely, until meat is thoroughly cooked and no longer pink. Drain.
  3. Pour meat into another non-stick skillet and combine with taco seasoning and roughly ¼ cup of water (if beef appears dry, add more water, 1 tablespoon at a time.) Reduce to a simmer and cook for roughly 3-4 minutes. Remove from heat and set aside.
  4. Cut bell peppers in half, de-seeding and removing the core. Boil for 2-3 minutes. Remove from water and drain. Set aside.
  5. Sautee garlic in olive oil for about 3-4 minutes over medium-heat. Discard garlic but keep the oil.
  6. Add ground beef, rice, salsa, black beans, tomato sauce, and corn. Sprinkle with sea salt and black pepper to taste. Cook over medium heat for 5-6 minutes.
  7. Line glass baking sheet with bell peppers. Scoop out meat/veggie/sauce mixture and stuff peppers.
  8. Bake for 10 minutes on 350 degrees.
  9. Cover bell peppers with Mexican cheese and bake for 1-2 additional minutes or until cheese is melted.
  10. Serve with tortilla strips.

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