Peppers Stuffed
Colorful stuffed peppers filled with a savory mixture of ground beef, corn, tomatoes, and spices, baked to golden perfection—a hearty dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Slice the top off each bell pepper and remove seeds and pith.
- Cut the peppers in halves lengthwise and boil for 10 minutes.
- Drain the peppers and set aside.
- Brown the ground beef in a skillet and drain excess fat.
- Mix the cooked beef with corn, chopped tomatoes, grated onion, chili powder, salt, and pepper.
- Cook the mixture slowly for 15 minutes, stirring constantly.
- Add half the bread crumbs to the mixture to thicken.
- Fill each pepper half with the mixture and sprinkle with remaining bread crumbs.
- Dot the tops with margarine.
- Place the peppers in a baking pan with 1/2 cup hot water and bake at 350°F for 30 to 45 minutes until crumbs are browned.
Tips & Substitutions
For added flavor, consider mixing in some shredded cheese or substituting ground turkey for the beef. You can also add black beans for a heartier filling. If you have leftover filling, it can be used in tacos or as a topping for nachos. Make sure to adjust seasoning to your taste throughout the cooking process.
Serving Suggestions
Stuffed peppers make a hearty main dish, and they pair well with a simple side salad or garlic bread. For a festive touch, serve them alongside Mexican recipes like Picante Onion Soup or a creamy dip. Garnish with fresh cilantro or avocado slices for added flavor and presentation.
Storage & Reheating
Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave them for a quicker option, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers Stuffed contains roughly 413 calories, with 15g protein, 120g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (302% of the Daily Value), iron (36% of the Daily Value), and protein (30% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 916mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers for this recipe?
Yes, you can use other varieties such as red, yellow, or even poblano peppers for a different flavor profile. Just keep in mind that cooking times might vary slightly depending on the pepper's size and thickness.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just fill the peppers and bake them when you're ready to serve for a quick and convenient meal.
What can I do if I don't have fresh corn?
If fresh corn is not available, you can substitute it with canned or frozen corn. Just make sure to drain the canned corn and thaw the frozen corn before adding it to the mixture to maintain the correct texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).