Stuffed Bell Peppers with ¡Yo Quiero! Salsa
These Stuffed Bell Peppers are a delightful fusion of savory flavors and vibrant colors, perfect for your summer cookouts. Packed with seasoned ground beef, rice, black beans, and corn, and topped with melted cheese and zesty ¡Yo Quiero! Original Salsa, each bite is a burst of Tex-Mex goodness. Whether you’re hosting a backyard barbecue or simply craving a hearty meal, these stuffed peppers are sure to be a crowd-pleaser.
SERVINGS: 4
PREP TIME: 5 MIN
COOK TIME: 5 MIN
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Stuffed Bell Peppers with ¡Yo Quiero! Salsa
These Stuffed Bell Peppers are a delightful fusion of savory flavors and vibrant colors, perfect for your summer cookouts. Packed with seasoned ground beef, rice, black beans, and corn, and topped with melted cheese and zesty ¡Yo Quiero! Original Salsa, each bite is a burst of Tex-Mex goodness. Whether you’re hosting a backyard barbecue or simply craving a hearty meal, these stuffed peppers are sure to be a crowd-pleaser.
SERVINGS: 12
PREP TIME: 10 MIN
COOK TIME: 35 MIN
INGREDIENTS
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup ¡Yo Quiero! Original Salsa (Medium or Mild)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
DIRECTIONS
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
- Stir in the cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- Spoon the beef and rice mixture evenly into each bell pepper.
- Top each pepper with shredded cheese and cover the baking dish with foil.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to brown the cheese.
- Remove from the oven and let cool for a few minutes. Serve the stuffed peppers topped with ¡Yo Quiero! Salsa and garnished with fresh cilantro.
INGREDIENTS
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup ¡Yo Quiero! Original Salsa (Medium or Mild)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
DIRECTIONS
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
- Stir in the cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- Spoon the beef and rice mixture evenly into each bell pepper.
- Top each pepper with shredded cheese and cover the baking dish with foil.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to brown the cheese.
- Remove from the oven and let cool for a few minutes. Serve the stuffed peppers topped with ¡Yo Quiero! Salsa and garnished with fresh cilantro.
INGREDIENTS
- 4 large bell peppers (any color)
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup ¡Yo Quiero! Original Salsa (Medium or Mild)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Fresh cilantro, for garnish
DIRECTIONS
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
- Stir in the cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- Spoon the beef and rice mixture evenly into each bell pepper.
- Top each pepper with shredded cheese and cover the baking dish with foil.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to brown the cheese.
- Remove from the oven and let cool for a few minutes. Serve the stuffed peppers topped with ¡Yo Quiero! Salsa and garnished with fresh cilantro.
