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Easy Mexican-Style Stuffed Peppers Recipe

Easy Mexican-Style Stuffed Peppers Recipe

Large bell peppers are filled with seasoned ground beef, rice, beans, corn, tomatoes, salsa, and cheese, then baked until tender and bubbling. This recipe makes 4 servings and takes approximately 55–65 minutes from start to finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 Large bell peppers, red, green, yellow, or orange
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef
  • 1 Medium yellow onion, finely diced
  • 2 Garlic cloves, minced
Seasonings
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon, plus more to taste Salt
  • 1/4 teaspoon Black pepper
Filling
  • 1 14.5-ounce can Diced tomatoes, preferably drained
  • 1 cup Cooked long-grain white or brown rice
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, frozen or canned and drained
  • 1/2 cup Salsa or tomato sauce
Topping
  • 1 cup Mexican-blend cheese or cheddar, shredded
For Serving
  • As needed Chopped cilantro, lime wedges, sour cream, or sliced green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
  2. Cut the tops from the bell peppers and remove the seeds and membranes. Arrange the peppers upright in the prepared baking dish; for softer peppers, parboil them for 3–5 minutes first, then drain.
  3. Heat the olive oil in a skillet over medium heat. Cook the diced onion for 3–4 minutes, then add the garlic and cook for about 30 seconds.
  4. Add the ground beef and cook until browned, breaking it into small pieces as it cooks. Drain excess fat if necessary, and make sure the beef reaches 160°F (71°C).
  5. Stir in the chili powder, cumin, oregano, salt, black pepper, diced tomatoes, cooked rice, black beans, corn, and salsa or tomato sauce. Simmer for 3–5 minutes so the flavors combine.
  6. Spoon the hot filling into the prepared peppers, dividing it evenly. Cover the baking dish loosely with foil.
  7. Bake for 25–30 minutes. Remove the foil, sprinkle the peppers with shredded cheese, and bake for another 8–12 minutes, until the peppers are tender and the cheese is melted.
  8. Let the stuffed peppers rest for 5 minutes before serving. Garnish with cilantro, lime, sour cream, or sliced green onions.

Notes

Use cooked, cooled rice rather than uncooked rice. Parboiling the peppers creates a softer texture, while baking them directly keeps more structure and bite. For a turkey or chicken version, replace the beef and add an extra teaspoon of oil, using plenty of salsa or tomato sauce to help prevent a dry filling.