Inspired by the picture on the front of the Trader Joe’s Beefless Ground Beef package, I created stuffed bell peppers with Mexican flavors for dinner two nights ago and wanted to share my recipe!
- 4 large bell peppers of any color
- 1 package Trader Joe’s Beefless Ground Beef
- 1 cup of cooked rice (I like Minute Rice, but any is fine)
- 1/2 16 oz can of yellow corn
- 1 jar of Trader’s Joe’s salsa
- 1/2 cup diced, frozen onions
- 1 tablespoon Trader Joe’s Taco Seasoning
- 1 tablespoon olive oil
- Shredded Mexican cheese blend and sour cream to top
- Preheat oven to 350 degrees.
- Cut tops off of bell peppers and cut out ribs, remove seeds. If necessary, trim bottom to stand up in baking dish.
- Tip: To remove seeds quickly, tap the bottom while holding over a bowl.
- Line a baking pan with foil and place peppers in pan.
- The foil makes for easy clean up. Tip: If your peppers are not staying flat, you can create a ring with aluminum foil and place in the bottom of the pan, then place your pepper in that.
- Cook rice in a sauce pot as the package instructs.
- Heat a saucepan on medium-high heat with olive oil. Add in diced frozen onions. Cook until translucent. Add beefless ground beef and cook until heated through. Add corn to this mixture and stir in. Turn off the heat and add half of the jar of salsa to the “beef” and onion mixture. Mix until all three ingredients are incorporated.
- Tip: Struggling to open your jar of salsa? Take a rubber band, wrap it around the lid, and ouila! Lid is easily removed.
- Add rice from sauce pot to “beef,” onion, corn, and salsa mixture. Add taco seasoning. Stir until well incorporated. Spoon mixture into peppers until you’ve create a small mound on the top of each pepper. Pour the rest of the salsa over the peppers. Top the rest of the peppers with a piece of tin foil.
- Bake for 1 hour.
- Top with desired amounts of cheese and sour cream. Enjoy while hot!
- Many recipes I saw called for tomato sauce instead of salsa. You can use tomato sauce if you have that on hand, but the salsa seemed more fitting for the Mexican flavors I was going for!
- You can definitely use ground meat instead of beefless beef.
- If you use cheese as a topping, put in on first–the heat from the pepper filling will melt the cheese.
- Ate all the pepper but have filling left over? Eat up that goodness with some tortilla chips!
- Green peppers are the cheapest, followed by red, yellow, and orange.
- I added onions and corn to my recipe, but you don’t have to include them! You could put other ingredients in them as well, or go with a different theme.
- Add-ins: mushrooms, spinach, broccoli, carrot, black beans, pinto beans, garbanzo beans, peas, etc.
- Themes: Italian with mushrooms, peas, marinara sauce, Italian seasoning, and parmesan; Chinese with 5-spice chicken and green beans; Thai with chicken satay and noodles, barbecue with grilled chicken, mushrooms, and barbecue sauce, etc.
I hope you enjoyed this post and try cooking up these tasty stuffed Mexican bell peppers during your happy and healthy adventure!