When I look back at old recipes I posted, I think a few things. But mostly I think it was a little pretentious. Sure, people always love my food and my recipes are good. Heck, I still make most of them. But really, 8 years ago I didn’t know much. Heck, I STILL DON’T! Now, my recipes are a little rawer, a little more real, a little more user friendly. A while back I started making Instagram stories of dinners I make, mostly in the Instant Pot. I’ll highlight them, so if you want to check them out you’re welcome to. The lighting is bad. The sound is obnoxious. But it’s real and it’s raw, and it’s me. I’m not an overly complicated person. I like to take complicated things and simplify them into laymen’s terms… and that is kinda what I am going for in my Insta Stories.
This recipe I posted last week. I make these once in a while. They’re delicious but so simple and filling and endlessly tweakable. So here’s how I make Mexican Stuffed Peppers!
Ingredients:
- 5-6 Bell Peppers, any color
- 1 lb ground beef
- 1 can or equivalent cooked, black beans
- 1 cup rice cooked
- 1 onion
- Taco seasoning
For Toppings:
- Shredded Lettuce
- Diced tomatoes
- Diced Avocado
- Shredded or crumbled cheese (Cheddar or Cotija are great!)
- Cucumbers
- Cilantro
- Green onions
- Sour Cream
- Black Olives
Directions:
- Brown the meat in a large pan. Add diced onion and black beans and sauté for a bit. Add taco seasoning to taste (about 2 tablespoons or so is what I use) and then stir in cooked rice until combined.
- Wash and prep the peppers. Slice the top off and remove the guts and seeds from inside. Be sure to only cut the top off.
- Stuff the peppers with the meat, bean and rice mix. Fill them up!
- You can cook these two ways: Instant Pot or Oven. For the oven, just place the peppers in a baking dish and cover with foil. Bake at 375 degrees Fahrenheit. for about 25-30 minutes. You want the pepper to be soft. For the Instant Pot, place the steam rack in the pot, place peppers on the steam rack and add one cup of water. Put lid, set valve to sealing, and set the timer to cook for 7 minutes on high pressure. It will take a bit of time to come to pressure. Once the timer goes off, natural release for 5 minutes and then manually release the rest.
- Place the cooked peppers in a bowl and top with whatever you want! I love cheese, sour cream, cucumbers, tomatoes, lettuce, and black olives.
- Eat and Enjoy!
Tips:
- These can be prepped ahead of time. Just stick in the fridge until they’re ready to cook.
- I always have random leftover rice and I’m not a fan of leftover rice. This is a great way to use it as it doesn’t dry out.
There you have it! Super easy, fun Mexican stuffed peppers. If you want to watch it step by step, go ahead and check out the highlights section of my Instagram. 🙂
Elizabeth Horn 