Mexican stuffed bell peppers

The other night I noticed I still had 4 bell peppers leftover from my freezer meal stock up. They were starting to get a tad soft, and I knew they needed to be used within a few days. Soft peppers? No thanks.

I sifted through pinterest and a few of my favorite blogs, but couldn’t find a recipe that suited my mood. So I whipped up a recipe of my own, and it was declared a keeper by the hubs. I cooked 4, froze 4, and had filling leftover that I mixed with black beans for tacos later in the week. Three meals in one afternoon, I’ll take it.

mexican stuffed bell peppers


1 pound ground beef

1 TBS extra virgin olive oil

1 small onion, diced

4 garlic cloves, minced

1/2 TBS chili powder

1 TBS cumin

1/4 tsp salt

1 cup zucchini, shredded

1/2 cup frozen corn, thawed

1/3 cup cilantro, chopped

1 TBS tomato paste

3/4 cup salsa of your choice (I used Kirkland Organic)

1 cup shredded cheese

5 bell peppers, cut lengthwise and seeds removed


Pre-heat oven to 350.

In a large saute´pan heat olive oil, onions, and garlic. Cook 2 minutes. Add ground beef, tomato paste, chili powder, cumin, and salt. Cook until ground beef is browned. Drain fat.


Remove from heat & add zucchini, corn, cilantro, salsa, and cheese. Mix well. Spoon evenly (approximately 1/3 cup) into bell peppers.


Top with more cheese, if desired. If you don’t desire more cheese I am a tad worried about you.


Bake 20 minutes.

Serve with zucchini cilantro lime rice.

To freeze


Stuff pepper halves with ground beef mixture and flash freeze on a parchment lined cookie sheet for 30-45 minutes. Transfer to freezer bag. Remove from freezer the night before serving and thaw in fridge. Top with additional cheese (if desired), and bake at 350 for 20 minutes.

Do you have a tried and true stuffed pepper recipe?

2 thoughts on “Mexican stuffed bell peppers

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