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Dinner recipe · from the recipe book

Mexican Beef and Black Bean Stuffed Peppers

Tender roasted pepper halves filled with a smoky cumin-spiced beef and black bean filling, topped with bubbling cheddar and fresh cilantro.

Mexican Beef and Black Bean Stuffed Peppers

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • 4 medium480 gRed bell pepperhalved lengthwise and seeded
  • ¾ cup150 gBlack beans, canned, drained and rinsed
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • ½ cup120 gJarred salsa
  • ½ cup shredded60 gCheddar cheeseshredded
  • 2 tsp4 gGround cumin
  • 2¼ tsp6 gChili powder
  • 1 tsp1 gDried oregano
  • 2¼ tsp10 gOlive oil
  • ¼ tsp2 gSalt
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Heat the oven to 400°F (200°C). Brush the bell pepper halves with half the olive oil and set them cut-side down on a baking sheet. Roast for 10 minutes to soften.
  2. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Cook the onion for 3 minutes, then add the ground beef and garlic, breaking the beef up as it browns, until no pink remains and it reaches 160°F (71°C), about 6 to 7 minutes.
  3. Stir in the cumin, chili powder, oregano and salt for 30 seconds, then add the black beans and salsa and simmer for 2 minutes until thick.
  4. Turn the peppers cut-side up and fill them with the beef mixture. Top with the cheddar.
  5. Bake for 15 minutes, until the peppers are tender and the cheese is melted and bubbling.
  6. Scatter the cilantro over the top and serve two halves per person.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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