• H.

Stuffed Bell Peppers

Prep: 15 min | Cooking: 45 min | Total 1 hr


  • Olive oil (2 tbsp)

  • Onions, diced (1 cup)

  • Garlic, minced (4 cloves)

  • Ground beef (1 lb.)

  • Salt (1 tsp)

  • Ground black pepper (1/2 tsp)

  • Tomato paste (2 tbsp)

  • Diced tomatoes (one 14.5-oz. can)

  • Dried oregano (1 tsp)

  • Thyme (1 tsp)

  • Black beans (one 7.75-oz. can)

  • Yellow corn (one 8.75-oz. can)

  • Bell peppers, cored and seeded with tops chopped off (6)

  • Cheddar cheese (1 cup)


  1. Heat oil on a large skillet on high heat. Add onions and fry for 5 minutes. Add garlic and fry 1 minute. Add ground beef, salt, and black pepper, and fry until beef is mostly browned. Stir in tomato paste, diced tomatoes, oregano, thyme, beans, and corn. Bring heat to low and simmer for about 7 minutes, stirring occasionally.

  2. While simmering, preheat oven to 400 °F and grease a casserole dish or deep cast iron skillet.

  3. Stuff as much of the beef-tomato mixture into each bell pepper as possible (there should be plenty filling). Place stuffed peppers into baking dish and top with cheese. Bake for 35 minutes or until peppers are tender. Serve.

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