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Mexican Stuffed Peppers: A Flavorful and Easy Weeknight Dinner

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Colorful, hearty, and bursting with flavor! 🌶️🍚 These Mexican Stuffed Peppers are filled with seasoned ground beef or chicken, rice, beans, and melty cheese—all baked to perfection. 🧀🍗🌽 It’s an easy, one-pan dinner that’s as fun to eat as it is to make. Perfect for busy weeknights or meal prep, they bring bold, comforting flavors without the fuss. Just stuff, bake, and enjoy a delicious fiesta in every bite! 🎉🍽️

Ingredients

Scale

  • 4 large bell peppers (red, yellow, or orange for sweeter flavor)

  • 1 pound ground beef or ground chicken

  • 1 cup cooked rice (white or brown)

  • 1 cup canned black beans, rinsed and drained

  • 1 cup canned diced tomatoes, drained

  • 1/2 cup corn kernels (fresh, frozen, or canned)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon dried oregano

  • Salt and freshly ground black pepper, to taste

  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

  • Fresh cilantro for garnish (optional)

  • Lime wedges for serving (optional)

Preparation:

  • Preheat the oven to 375°F (190°C).

  • Wash the bell peppers and slice off the tops. Remove seeds and membranes carefully without breaking the peppers.

  • Cook rice in advance or use leftover rice for convenience.

  • Rinse and drain canned black beans and diced tomatoes thoroughly to prevent watery filling.

Instructions

  • Prepare the Bell Peppers
    • Preheat your oven to 375°F (190°C).
    • Slice the tops off the bell peppers and remove seeds and membranes. Place the peppers upright in a baking dish.
  • Cook the Meat and Vegetables
    • Heat olive oil in a large skillet over medium heat.
    • Add chopped onion and sauté for 3 to 4 minutes, until translucent.
    • Stir in minced garlic and cook for an additional 30 seconds until fragrant.
    • Add ground beef or chicken. Cook until browned and fully cooked, about 6 to 8 minutes. Use a wooden spoon to break the meat into small pieces as it cooks.
    • If using beef, drain excess fat from the skillet.
  • Add Seasonings and Vegetables
    • Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute to let the spices release their aroma.
    • Add black beans, corn, and diced tomatoes to the skillet. Cook for 2 to 3 minutes, stirring occasionally, to warm through and combine flavors.
  • Combine with Rice and Cheese
    • Remove the skillet from heat.
    • Stir in the cooked rice and half of the shredded cheese until evenly mixed.
  • Stuff the Peppers
    • Using a spoon, fill each pepper with the prepared mixture. Pack the filling gently but firmly to fit as much as possible.
    • Sprinkle the remaining cheese on top of each stuffed pepper.
  • Bake the Stuffed Peppers
    • Cover the baking dish tightly with aluminum foil.
    • Bake for 30 minutes in the preheated oven.
    • Remove the foil and bake for an additional 10 to 15 minutes or until the peppers are tender and the cheese on top is melted and bubbly.
  • Finish and Serve
    • Remove peppers from the oven and let them cool for a few minutes.
    • Garnish with freshly chopped cilantro and serve with lime wedges on the side if desired.

Notes

  • Selecting Peppers: Choose firm, brightly colored bell peppers without soft spots or wrinkles. Red, orange, and yellow peppers are sweeter and milder than green ones, which have a more bitter flavor.
  • Rice Choices: White rice cooks faster and is more neutral in flavor. Brown rice offers more fiber and nutrients but takes longer to cook. You can also substitute cooked quinoa or cauliflower rice for a low-carb option.
  • Ground Meat Substitutions: Ground chicken or turkey are excellent lean alternatives to beef. Adjust cooking times accordingly and ensure meat is fully cooked.
  • Drain Ingredients Well: Excess moisture from canned tomatoes or beans can make the filling watery and the peppers soggy. Drain well and pat the peppers dry with a paper towel if needed.
  • Make Ahead: You can prepare the filling a day in advance. Store it separately and stuff the peppers just before baking. This makes weeknight cooking faster and easier.
  • Adjust Spices to Taste: If you like your food spicier, add a pinch of cayenne pepper or some chopped jalapeños to the filling. For milder flavors, reduce chili powder or omit it.
  • Cheese Alternatives: If you’re dairy-free or vegan, use plant-based cheese substitutes or omit cheese entirely. Nutritional yeast can add a cheesy flavor as a topping.
  • Storage: Leftover stuffed peppers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
  • Freezing: These stuffed peppers freeze well. Wrap each pepper individually and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Find it online: https://inarecipes.com/mexican-stuffed-peppers-a-flavorful-and-easy-weeknight-dinner/