If you’re craving a meal that’s bursting with bold flavors, colorful, and downright comforting, this Mexican Stuffed Peppers Recipe is an absolute must-try. Imagine tender bell peppers filled with a savory blend of seasoned ground beef, smoky spices, bright salsa, and gooey melted cheese, all baked to perfection. It’s a simple yet satisfying dish that brings vibrant Mexican flair right into your kitchen and guarantees smiles around the dinner table.
Ingredients You’ll Need
These ingredients may be simple, but each one plays an essential role in creating the perfect balance of taste, texture, and visual appeal for this Mexican Stuffed Peppers Recipe. From the vibrant bell peppers to the flavorful spices and creamy cheese, every bite is layered with deliciousness.
- 1 cup cooked rice: Gives the filling a tender, fluffy base that soaks up all the savory juices.
- 1 tablespoon olive oil: Helps sauté the onions and peppers for a rich, caramelized flavor.
- 1/2 medium onion (chopped): Adds sweetness and depth to the filling mix.
- 6 large bell peppers (any color): Act as edible bowls, providing color and crunch while holding all the tasty filling.
- 1 pound extra lean ground beef: Offers hearty protein without excess grease, making the dish leaner but still flavorful.
- 1 teaspoon smoked paprika: Brings a touch of smoky warmth that elevates the meat’s flavor.
- 1 teaspoon garlic powder: Adds subtle punch and aromatic richness.
- 1 teaspoon ground cumin: Infuses earthy, slightly nutty undertones typical of Mexican cuisine.
- 1 tablespoon chili powder: Gives the filling a mild heat and classic chili flavor.
- 1 (14 ounce) jar salsa: Brightens the mixture with tomato tang and a hint of spice.
- 2 cups Mexican cheese blend, divided (shredded): Melts into a gooey, creamy topping that ties every bite together.
- Salt & pepper (to taste): Essential for seasoning and bringing out the natural flavors.
How to Make Mexican Stuffed Peppers Recipe
Step 1: Prepare the Rice
If you don’t have cooked rice ready, don’t worry! Making it in advance is easy and actually helps the flavors meld beautifully. Cook about 1/2 cup uncooked rice, which will yield around 1 cup cooked – just enough for this recipe. If you have leftovers, they’re great for tomorrow’s lunch. Having the rice prepped ahead means the rest of the cooking goes smoothly and quickly.
Step 2: Prep the Peppers
Preheat your oven to 400 degrees Fahrenheit and position the rack in the center. Now, take those gorgeous bell peppers and cut the tops off carefully, just like you would carve a pumpkin. Try to keep the edges even so the filling stays put during baking. Don’t toss the inner parts of the tops – chop those up and add them to the filling to boost the veggie flavor. Remove all seeds from inside the peppers so they’re ready to be stuffed.
Step 3: Set Up the Baking Dish
Place the hollowed peppers upright in a 9×13-inch baking dish or similar. Pour one cup of water at the bottom—this is your secret weapon for steaming the peppers gently as they bake, keeping them tender but still firm enough to hold everything together.
Step 4: Sauté the Veggies
In a skillet, add the olive oil, chopped onion, and the diced pepper tops you saved. Sauté over medium-high heat for about 5 minutes until the onions are translucent and everything smells amazing. This is where the flavor base starts forming, so don’t rush it!
Step 5: Brown the Beef with Spices
Next, add your ground beef along with smoked paprika, garlic powder, cumin, and chili powder to the skillet. Cook and stir for approximately 8 minutes until the beef is browned and cooked through. If you’re using a fattier ground beef, drain the excess fat to keep the dish light but flavorful. Season with salt and pepper to taste as the meat finishes cooking.
Step 6: Combine the Filling
Remove the skillet from heat and stir in your cooked rice, the entire jar of salsa, and half of the shredded cheese. Mixing everything while warm helps the cheese start to melt and the salsa coat each grain of rice and bit of beef evenly. Now spoon this rich, savory mixture into each pepper, packing them well but leaving room to top with more cheese.
Step 7: Bake Covered
Cover the baking dish tightly with foil and slide it into your preheated oven. Bake for 40 minutes, allowing those peppers to soften just enough without losing their structure. The steam inside the dish works magic to cook the peppers evenly and keep them juicy.
Step 8: Add the Melty Cheese Topping
After the initial bake, carefully remove the foil and sprinkle the remaining cheese over each pepper. Return the dish to the oven uncovered for another 5 to 10 minutes until the cheese is golden, bubbly, and irresistibly melty.
Step 9: Serve and Enjoy
Bring these beauties to the table while still warm. For a fresh pop of flavor and color, sprinkle chopped cilantro or fresh herbs on top. The combination of textures, tastes, and colors makes for an unforgettable meal every time.
How to Serve Mexican Stuffed Peppers Recipe
Garnishes
Fresh garnishes can really lift the dish. Consider chopped cilantro, diced avocado, a dollop of sour cream, or a squeeze of lime juice. These add brightness and a contrast to the rich, cheesy filling, making every bite feel balanced and fresh.
Side Dishes
This Mexican Stuffed Peppers Recipe pairs wonderfully with a simple green salad dressed lightly with lime vinaigrette or a classic Mexican street corn salad for extra texture. If you want something creamy, a side of refried beans or guacamole can round out the meal nicely.
Creative Ways to Present
Looking to impress guests? Serve these stuffed peppers whole on a rustic wooden board with small bowls of extra salsa, sour cream, and chopped fresh herbs. You can also slice them into halves or quarters for easy sharing at parties, turning this hearty dinner into perfect finger food.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Mexican Stuffed Peppers Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making for a delicious next-day meal. Just make sure to keep them covered to retain moisture.
Freezing
If you want to save these for longer, you can freeze the stuffed peppers before the final cheese topping bake. Wrap them tightly in foil or place in a freezer-safe container and freeze for up to 2 months. When you’re ready, bake them straight from frozen, adding extra time and topping with cheese halfway through baking.
Reheating
Reheat refrigerated leftovers in the oven at 350 degrees Fahrenheit for about 15-20 minutes until warmed through. For quicker meals, a microwave works too, just cover the peppers to keep moisture locked in and check often to avoid overcooking.
FAQs
Can I use different meats in this Mexican Stuffed Peppers Recipe?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work well. Just adjust cooking time accordingly and keep the spices for that authentic flavor burst.
Are these peppers spicy?
The heat level is mild to medium thanks to the chili powder and salsa. You can tweak the spice by choosing a milder or spicier salsa or adding jalapeños to the filling for extra kick.
Can I make this recipe vegetarian?
Yes! Replace the ground beef with black beans, lentils, or a mix of sautéed mushrooms and vegetables to keep it hearty while staying meat-free.
What type of rice works best?
White jasmine rice is great for its fragrant aroma, but any medium or long-grain rice works well. Just make sure it’s cooked and fluffy before adding it to the filling.
How long do the peppers stay fresh after cooking?
They’re best enjoyed fresh but keep well refrigerated for up to 3 days. Beyond that, texture and flavor may start to decline, so freezing leftovers is a smart option if you want to extend shelf life.
Final Thoughts
This Mexican Stuffed Peppers Recipe is truly one of those meals you’ll want to make again and again. It’s fresh, flavorful, and has a wonderful homemade charm that makes every dinner feel special. Whether you’re feeding family or hosting friends, these peppers deliver comfort and excitement on a plate. Give it a try – your taste buds will thank you!
Print
Mexican Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 stuffed peppers
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Stuffed Peppers are a hearty and flavorful dish combining tender bell peppers filled with a savory mixture of lean ground beef, rice, smoky spices, salsa, and melted Mexican cheese. Baked to perfection, this recipe makes a comforting meal perfect for family dinners or meal prep.
Ingredients
Rice
- 1 cup cooked rice (white jasmine rice recommended)
Stuffing Mixture
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 6 large bell peppers (any color)
- 1 pound extra lean ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 (14 ounce) jar salsa (your favorite kind)
- 2 cups Mexican cheese blend, shredded and divided
- Salt and pepper, to taste
Instructions
- Cook the Rice: If you don’t have cooked rice ready, prepare 1/2 cup uncooked rice according to package instructions to yield around 1 cup cooked. This can be done a day or two in advance for convenience.
- Prepare the Peppers: Preheat your oven to 400°F and position the rack in the middle. Cut the tops off the bell peppers evenly as if carving pumpkins and remove all seeds. Chop the usable flesh from the pepper tops to be added to the filling mixture.
- Set Up for Baking: Arrange the peppers cut-side up in a 9×13 inch baking dish. Pour 1 cup of water into the bottom of the dish to create steam during baking, helping the peppers cook evenly and faster.
- Sauté Aromatics: Heat olive oil in a skillet over medium-high heat, then add chopped onion and pepper tops. Sauté for about 5 minutes until softened.
- Cook Beef Mixture: Add the lean ground beef along with smoked paprika, garlic powder, cumin, and chili powder to the skillet. Brown and cook through for approximately 8 minutes, stirring and breaking up the meat. Drain excess fat if using fattier beef. Season with salt and pepper.
- Combine Filling: Remove skillet from heat. Stir in the cooked rice, entire jar of salsa, and half of the shredded Mexican cheese blend. Mix thoroughly.
- Stuff the Peppers: Spoon the beef and rice mixture evenly into each hollowed pepper placed in the baking dish.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 40 minutes. The peppers should be tender but still slightly firm.
- Add Cheese Topping: Remove the foil, sprinkle the remaining shredded cheese over the peppers, and return to the oven uncovered for 5 to 10 minutes or until the cheese is melted and bubbly.
- Serve: Serve the stuffed peppers immediately. Optionally garnish with freshly chopped cilantro for added freshness and flavor.
Notes
- Using extra lean ground beef helps reduce excess fat and avoids the need for draining.
- Water in the baking dish creates steam that cooks the peppers faster and keeps them moist.
- Feel free to use any color bell peppers for a vibrant presentation and varying sweetness.
- Leftover cooked rice can be prepared in advance to save time.
- Cilantro garnish is optional but adds a fresh, herbaceous note.
- Adjust seasoning to taste depending on the saltiness of the salsa used.
