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
Scale
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.
