Rainbow stuffed bell peppers

Rainbow stuffed bell peppers

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Step 1 Slice the top of the peppers and remove the veins and seeds. Set aside.
Step 2 In a saucepan, heat the olive oil and butter and sauté the onion until translucent. Incorporate the garlic and sauté until fragrant, around 5 minutes.
Step 3 Add the ground beef and brown while stirring.
Step 4 Add the drained pinto beans, tomato purée and olives. Bring to a boil uncovered. Taste and season with rosemary, salt and pepper.
Step 5 Preheat the oven to 350°F
Step 6 Stuff the bell peppers and arrange them on a baking tray. Top with cheese and roast for 25-20 minutes until the cheese is bubbly and the bell peppers are tender.


  • Calories: 691 
  • Carbohydrates: 73.5g 
  • Protein: 51.1g 
  • Fat: 21.5g 

Also find our products on : 



  • 3/4 lb. whole pinto beans La Costeña 2495ae04-c746-4402-b155-488bcdebebb2
  • 1/4 cup olives stuffed with jalapeños La Costeña (cut into rounds)  573dd89c-9585-444e-9eda-738ef3680f14
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 3/4 lb. Ground beef
  • 7 oz tomato purée
  • 1 tbsp dried rosemary
  • 4-6 bell peppers of various colors
  • 2 cups grated mozzarella cheese
  • Salt and pepper to taste


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Mexico Rico
Mexico Rico