Burrito Stuffed Peppers

I LOVE Mexican food. Unfortunately, going to a Mexican restaurant typically involves eating greasy, GMO corn chips with guacamole for an appetizer before packing in white flour tortillas, taco shells, TONS of grease, low-grade meat, and no vegetables! This Burrito Stuffed Pepper recipe provides a protein-packed guilt-free Mexican food fix! Did you know that 1 serving of Bell Peppers has more Vitamin C than 1 serving of oranges? Just another reason to indulge in the hearty, healthy meal!

Serves 6-8


  • 1 lb ground beef (preferably grass-fed and local!)
  • 4 bell peppers, cut in half lengthwise and seeds removed
  • ½ small onion, diced
  • ½ cup rice (any variety you like, can be replaced with quinoa)
  • 16 oz black or pinto beans
  • ½ Tbsp chili powder
  • 1/8-1/4 tsp chipotle powder (depending on how spicy you like it) (optional)
  • 1 clove garlic, minced
  • Olive Oil
  • Salt and Pepper (to taste)
  • shredded cheese (optional)



  1. Pre-heat oven to 350 degrees F.
  2. Cook ½ cup of rice as directed on package.
  3. Fry garlic in 2 tablespoons olive oil in a medium sized pot on medium heat until golden brown.
  4. Pour beans (with all of their juice) into the pot. Cook on medium for 10-12 minutes, stirring occasionally.
  5. While beans are cooking, get a large skillet and fry diced onion in 1 tablespoon of olive oil on medium heat until translucent, About 5 minutes.
  6. Turn heat on skillet to medium-high and add ground beef. Distribute beef evenly in pan. Add salt and pepper and fry for 3-4 minutes until meat starts to brown.
  7. Turn meat over with a spatula and cover with chili powder and chipotle powder. Cook for an additional 2-3 minutes.
  8. Using the spatula, chop meat up into small pieces while mixing it. Cook for another 2-3 minutes until meat is cooked throughout.
  9. When meat is cooked thoroughly, combine beans, rice and meat in a large bowl while hot and mix. If you prefer cheese, add ½ cup of shredded Mexican blend cheese and mix until all ingredients are combined.
  10. Cover a baking tray with aluminum foil and put halved peppers on it. Fill halved peppers with meat, bean, rice and cheese mixture. Cover peppers with foil.
  11. Put peppers in preheated oven and cook for 15 minutes.
  12. After 15 minutes, uncover and cook peppers another 10-15 min until pepper is soft. If you like it cheesy, top with cheese for the last 5 min of cooking.
  13. When peppers are soft, remove from oven. Serve and ENJOY!



*For a vegan version, leave out beef and cheese. Fry onion in olive oil in a medium sauce pot until translucent then add garlic and fry until golden. Add chili and chipotle powder and mix it into the onion and garlic. Then add beans with their juices and cook until thick. About 10-12 minutes. Mix with cooked rice and stuff peppers and cook as directed above!

*Try topping with plain Greek yogurt/sour cream or guacamole for a more Mexican feel!

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