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Mexican Stuffed Bell Peppers

I feel like stuffed peppers are kind of like a soup. You can throw in whatever ingredients you love, mix them together and stuff them in a pepper, right? I have a secret ingredient so check this easy packed full of flavor recipe out!

Makes 4 servings


2 bell peppers, sliced in half and seeds removed (I prefer flavor of red pb)

½ onion, diced (can skip this step if not huge onion fan and just use salsa)

½ lb ground bison

2 cloves garlic, minced

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

Salt and Pepper

1 cup spinach, chopped well

½ cup canned corn

¾ cup canned black beans

½ cup salsa of choice, I prefer spicy

1/2 cup cooked rice

1 tbsp Worcestershire sauce (optional but I love the added depth of flavor)

1 cup shredded Mexican or Monterey Jack cheese


1. Preheat oven to 400. Slice bell peppers in half, remove seeds and brush with olive oil. Place in shallow baking dish and put in oven for 5-10 min to soften while prepping everything else.

2. Saute diced onions with olive oil until tender. Add ground bison, spices, and garlic. Cook until slightly browned through.

3. Add spinach, corn, beans, salsa and rice. Stir until heated through. Add in Worcestershire sauce. Taste and add additional seasoning as needed!

4. Mix in ½ cup cheese and stir until melted.

5. Take out peppers. Stuff with bison mixture. Sprinkle with remaining cheese and bake for 10-15 min or until bubbling on top.




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