Looking for a dish that’s hearty, colorful, and brimming with bold flavors? Look no further than this Mexican Stuffed Peppers Recipe! Each bell pepper is packed to the brim with a zesty combination of seasoned meat, beans, veggies, and rice, then crowned with melty cheese and fresh cilantro. It’s a fiesta of textures and flavors that’s as perfect for a weeknight family dinner as it is for impressing friends at your next gathering.
Ingredients You’ll Need
One of the best things about this recipe is how approachable the ingredients are. Each one brings its own personality to the dish, from the sweet crunch of peppers to the savory depth of cumin and smoked paprika. Here’s what you need and why:
- Bell Peppers: The colorful vessels for all that delicious stuffing, adding sweetness and a vibrant presentation.
- Ground Beef or Turkey: Provides hearty protein and soaks up all the Mexican spices beautifully; use whichever you prefer.
- Onion: Adds aromatic sweetness and a savory base to the filling.
- Garlic: Delivers that unmistakable, zippy depth of flavor essential in Mexican cooking.
- Cooked Rice: Offers satisfying texture and helps bind the filling together.
- Black Beans: Boosts the fiber and protein, giving the stuffing extra substance.
- Diced Tomatoes: Adds juiciness and a tangy freshness to the mix.
- Corn Kernels: Lends a sweet pop and classic Mexican flair—use fresh, frozen, or canned.
- Chili Powder: Brings warm, earthy heat that defines the dish’s flavor profile.
- Cumin: Adds a smoky, nutty undertone that makes the filling irresistible.
- Smoked Paprika: Infuses a gentle smokiness that complements the peppers beautifully.
- Salt: Enhances every flavor in the filling.
- Black Pepper: Adds just a hint of extra bite.
- Shredded Mexican Blend Cheese: Melts into gooey goodness on top, tying everything together.
- Chopped Fresh Cilantro (optional): Gives a bright, herbal finish just before serving.
How to Make Mexican Stuffed Peppers Recipe
Step 1: Prep the Peppers
Start by preheating your oven to 375°F (190°C). Carefully slice the tops off your bell peppers and remove the seeds and membranes inside. If any peppers wobble, simply trim a tiny bit off the bottom so they stand upright in your baking dish. This makes them easier to fill and keeps all that delicious stuffing in place.
Step 2: Cook the Filling
Grab a large skillet and warm it over medium heat. Sauté the chopped onion and minced garlic for a couple of minutes until they begin to soften and smell amazing. Add your ground beef or turkey, breaking it up with a spatula as it browns. Once the meat is cooked through, drain any excess fat if needed. Now, stir in the cooked rice, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and pepper. Let everything mingle for a few minutes until heated through and fragrant.
Step 3: Stuff the Peppers
Arrange your prepped bell peppers upright in a baking dish. Carefully spoon the savory filling into each one, packing it in so every bite is loaded with flavor. This is where the magic of the Mexican Stuffed Peppers Recipe really comes together—it’s all about that hearty, colorful filling!
Step 4: Top with Cheese and Bake
Generously sprinkle shredded Mexican blend cheese on top of each stuffed pepper. Cover the baking dish with foil to keep the moisture in, and bake for 25 minutes. After that, remove the foil and bake for another 10 minutes, letting the cheese melt into golden, bubbly perfection and the peppers become perfectly tender.
Step 5: Garnish and Serve
Once the peppers are done, take them out of the oven and sprinkle with freshly chopped cilantro if you’d like. This final touch adds a fresh pop of color and flavor, making your Mexican Stuffed Peppers Recipe look and taste extra special.
How to Serve Mexican Stuffed Peppers Recipe
Garnishes
Give your peppers a final flourish with garnishes that make every bite pop. Chopped fresh cilantro is a go-to for brightness, but sliced green onions, a dollop of sour cream, or even diced avocado can take your presentation over the top. Don’t be shy—this dish loves a pretty finishing touch!
Side Dishes
The hearty, all-in-one vibe of the Mexican Stuffed Peppers Recipe means you don’t need much on the side, but a crisp green salad or a bowl of tortilla chips with salsa or guacamole pairs beautifully. For a bigger spread, serve with Mexican rice or refried beans to round out the meal.
Creative Ways to Present
If you want to wow your guests, try serving the peppers on a bed of shredded lettuce or alongside a colorful pico de gallo. For a fun family dinner, let everyone customize their own pepper with extra toppings like jalapeños, olives, or hot sauce. It’s a playful, hands-on way to enjoy this classic recipe.
Make Ahead and Storage
Storing Leftovers
Leftover peppers keep wonderfully in the fridge. Simply place them in an airtight container, and they’ll stay fresh for up to 3 days. The flavors continue to meld, making reheated leftovers just as satisfying as day one!
Freezing
If you want to prep ahead, the Mexican Stuffed Peppers Recipe freezes well. After baking, let the peppers cool completely, then wrap each one individually or arrange in a freezer-safe container. They’ll keep their texture and flavor for up to 2 months—perfect for busy nights when you need dinner in a flash.
Reheating
When ready to enjoy, thaw frozen peppers in the fridge overnight. To reheat, place them in a baking dish and cover with foil. Warm in a 350°F oven for about 20 minutes, or until heated through. For a quicker option, microwave in 1-minute bursts until hot.
FAQs
Can I use quinoa instead of rice?
Absolutely! Quinoa is a fantastic swap for rice in this Mexican Stuffed Peppers Recipe. It adds a nutty taste and extra protein, making it a great vegetarian or gluten-free option.
What’s the best way to make this vegetarian?
To make a vegetarian version, simply skip the meat and double up on black beans or add cooked quinoa. The filling stays hearty and flavorful without any sacrifice in taste or texture.
Can I prep these ahead for a party?
Yes, you can assemble the peppers a day in advance and refrigerate them, unbaked and covered. When you’re ready, just pop them in the oven and bake as directed for a stress-free, impressive main dish.
How do I make the filling spicier?
If you love heat, toss in some diced jalapeños, a splash of hot sauce, or even a pinch of cayenne pepper with the filling. You can always offer extra hot sauce on the side for spice lovers at the table.
What’s the best way to keep the peppers from tipping over?
Trim a small slice off the bottom of each pepper so they stand upright in the baking dish. Nestling them closely together also helps stabilize them during baking, ensuring none of that tasty filling escapes.
Final Thoughts
If you’re craving something hearty, colorful, and packed with flavor, you’ll absolutely love making this Mexican Stuffed Peppers Recipe. It’s a crowd-pleaser that never fails to impress, and it’s just as fun to make as it is to eat. Give it a try and watch it become a new favorite in your kitchen!
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Mexican Stuffed Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Stuffed Peppers recipe features vibrant bell peppers filled with a savory mixture of ground beef or turkey, black beans, rice, corn, and diced tomatoes, seasoned with chili powder, cumin, and smoked paprika. Topped with melted Mexican blend cheese and garnished with fresh cilantro, these hearty stuffed peppers are a flavorful and nutritious main course perfect for a family dinner or meal prepping.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh, frozen, or canned)
- Chopped fresh cilantro, for garnish (optional)
Protein and Legumes
- 1 pound ground beef or turkey
- 1 (15 oz) can black beans, drained and rinsed
Grains
- 1 cup cooked rice
Canned Goods
- 1 (14.5 oz) can diced tomatoes, drained
Spices and Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy
- 1 cup shredded Mexican blend cheese
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Trim the bottoms slightly if necessary to allow the peppers to stand upright in the baking dish.
- Cook the Filling: In a large skillet over medium heat, sauté the chopped onion and minced garlic for 2 to 3 minutes until softened and fragrant. Add the ground beef or turkey, cooking until browned and breaking it apart with a spatula. Drain any excess fat if needed.
- Combine Ingredients: Stir in the cooked rice, black beans, drained diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper into the cooked meat mixture. Continue cooking for another 2 to 3 minutes until all ingredients are heated through and well combined.
- Stuff the Peppers: Evenly spoon the filling mixture into each prepared bell pepper. Place the stuffed peppers upright in a baking dish and sprinkle shredded Mexican blend cheese on top of each pepper.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro if desired. Serve warm and enjoy your flavorful Mexican stuffed peppers.
Notes
- For a vegetarian version, substitute the ground meat with additional beans or cooked quinoa.
- Add hot sauce or diced jalapeños to the filling for extra spice.
- These stuffed peppers can be prepared a day ahead and baked just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 7g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 50mg
