Tex-Mex Herb-Crusted Ground Beef Stuffed Peppers

• 4 large bell peppers, halved and seeds removed
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon olive oil
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
3. 3 Add ground beef, breaking it up with a spoon. Cook until browned, then drain excess fat.
4. 4 Stir in cumin, chili powder, and smoked paprika. Cook for another minute.
5. 5 Remove from heat and mix in cooked rice, cheddar cheese, cilantro, and season with salt and pepper.
6. 6 Arrange bell pepper halves in a baking dish. Stuff each with the beef mixture.
7. 7 In a small bowl, mix parsley and Parmesan cheese to form the crust. Sprinkle evenly over the stuffed peppers.
8. 8 Bake for 35 minutes, or until peppers are tender.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Skillet
• Mixing bowls
• Spoon or spatula

Variations

• Use ground turkey or chicken for a leaner option.
• Add black beans or corn to the filling for extra texture.

Substitutions

• Substitute cilantro with basil if preferred.
• Use breadcrumbs mixed with Parmesan for the crust if fresh herbs are unavailable.

Pairings

• Mexican rice
• Refried beans
• Guacamole

Nutrition

Tips

• For extra flavor, roast the bell peppers in the oven for 10 minutes before stuffing.
• Experiment with different cheeses for your crust, like Monterey Jack or Pepper Jack for a spicy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of Mexican rice and refried beans.
• Top with a dollop of sour cream and extra cilantro.

FAQ