Mexican Stuffer Peppers without Rice

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 1 hour


  • 6 bell peppers (orange, yellow, or red, or a combination)
  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 pound ground beef
  • ½ cup frozen corn
  • 1 cup black beans, drained
  • and rinsed
  • 1 cup panko breadcrumbs
  • 4 tablespoons unsalted
  • butter, melted
  • 3 tablespoons chopped
  • cilantro
  • 2 jalapenos, chopped
  • 1 cup bottled salsa
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1½ cup shredded Mexican
  • blend cheese, divided
  • 1 (8-ounce) can tomato
  • sauce
  • Sour Cream
  • Chopped cilantro


  1. Heat oven to 350 degrees F.
  2. Cut the top from the peppers and scoop out all of the seeds.
  3. In a large pot of boiling water blanch the peppers for 5 minutes. Plunge peppers in a bowl of ice water to stop the cooking. Remove the peppers onto a baking sheet lined with paper towels.
  4. In a large skillet heat the olive oil and saute the onions for 2
    minutes then stir in the salt and pepper.
  5. Add the ground beef and cook until no longer pink. Drain the
    excess grease.
  6. Stir in the corn and black beans then set aside.
  7. In a large bowl combine the panko with the melted butter. Mix in the cilantro, jalapenos, salsa, chili powder, cumin and ½ cup of the shredded cheese.
  8. Add in the meat mixture until well combined.
  9. Stuff the peppers tightly with the mixture.
  10. In a baking dish large enough to fit the stuffed peppers, pour the tomato sauce in the bottom and add enough water so you have about ½ inch of liquid.
  11. Place the peppers in the baking dish, cover with foil and bake for 45 minutes.
  12. Remove the foil, sprinkle the remaining 1 cup of cheese to the tops of the peppers and bake for another 10 minutes until the cheese has melted.
  13. Serve with sour cream and chopped cilantro.
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