Description
Bright, colorful bell peppers stuffed with a savory, spiced filling and topped with gooey melted cheese make these Mexican Stuffed Peppers a flavorful and hearty meal. Perfect for weeknight dinners or special occasions, this easy recipe combines protein, carbs, and veggies in one delicious package.
Ingredients
Main Ingredients:
- 5 large bell peppers
- 1 tablespoon olive oil
- 1 onion, chopped (brown, white, or yellow)
- 3 cloves garlic, minced
- 350g (12 oz) lean ground beef (or substitute with ground turkey)
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicken broth (or vegetable broth)
- 1/2 cup uncooked rice (long or medium grain)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup green onion, sliced (or red onion)
- 1 1/2 cups (150g) mozzarella, shredded
- 1/2 cup water
Mexican Spice Mix:
- 1/2 teaspoon cayenne pepper
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon salt
Optional Toppings:
- Guacamole
- Sour cream
- Fresh cilantro, finely chopped
Instructions
- Preheat the Oven:
- Preheat your oven to 180°C (350°F).
- Prepare the Peppers:
- Using a small knife, cut around the top of each bell pepper at a downward 45-degree angle.
- Remove the tops and seeds, creating a hollow cavity.
- If needed, trim the bottoms slightly so the peppers sit flat.
- Arrange the peppers snugly in a baking dish.
- Cook the Filling:
- Heat olive oil in a large skillet over high heat.
- Add the chopped onion and minced garlic. Cook for about 2 minutes until fragrant.
- Stir in the ground beef, breaking it apart as it browns.
- Add the Mexican spice mix and tomato paste, stirring for about 1 minute.
- Mix in the rice, corn, and chicken broth. Bring to a simmer, cover, and reduce heat to medium-low.
- Cook for 13–15 minutes until the rice is tender and the mixture is slightly loose.
- Stir in the green onions.
- Stuff and Bake the Peppers:
- Spoon half of the filling into the prepared peppers.
- Sprinkle half the shredded mozzarella on top of the filling.
- Add the remaining filling to fill the peppers completely.
- Place the tops of the peppers back on, pour 1/2 cup water into the baking dish, and cover tightly with foil.
- Bake for 45 minutes.
- Add the Final Touches:
- Remove the foil and pepper tops, then sprinkle the remaining cheese over the peppers.
- Return to the oven and bake for another 5–10 minutes until the cheese is melted and bubbly.
Notes
- Choose the Right Peppers: Opt for large, firm bell peppers in vibrant colors for a sweeter flavor.
- Don’t Overcook the Rice: Slightly undercook the rice to prevent it from becoming mushy.
- Make It Vegetarian: Swap ground beef for black beans or crumbled tofu.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze fully cooked peppers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican