Mexican Style Stuffed Peppers Recipe
Stuffed peppers are a classic comfort food that can be made in a variety of ways, and one of the most flavorful and exciting versions is the Mexican-style stuffed peppers. These peppers are filled with seasoned ground beef, black beans, rice, and plenty of spices, all topped with melty cheese for a dish that’s hearty, satisfying, and full of bold Mexican flavors. Perfect for weeknight dinners or for impressing guests, this recipe combines simple ingredients to create a dish bursting with flavor and texture.
Why You’ll Love Mexican Style Stuffed Peppers
Mexican-style stuffed peppers are a delicious, nutritious, and customizable dish that’s perfect for any occasion. Here are a few reasons why you’ll love this recipe:
- Bold Flavors: The combination of ground beef, black beans, rice, and Mexican spices creates a filling that is savory, slightly spicy, and deeply flavorful.
- Wholesome and Hearty: Stuffed peppers are packed with protein, fiber, and vegetables, making them a nutritious and filling meal.
- Family-Friendly: This dish is a hit with both adults and kids, and it’s easy to adjust the spice level to suit everyone’s taste.
- Great for Meal Prep: These stuffed peppers can be made ahead of time and reheated, making them a great option for meal prep or leftovers.
- Customizable: You can easily switch up the filling ingredients or spices to suit your preferences or dietary needs.
Step-by-Step Instructions
1 Prepping the Peppers
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If the peppers are wobbly, you can trim the bottoms slightly to make them stand upright in the baking dish. Be careful not to cut through the bottom, as this will allow the filling to leak out.
- Par-cook the peppers: To ensure the peppers are tender after baking, you can parboil them. Bring a large pot of water to a boil and carefully place the bell peppers in the water for 3-4 minutes. Remove them and set them aside to cool slightly while you prepare the filling.
2 Cooking the Filling
- Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned and cooked through, about 5-7 minutes. Break it up with a wooden spoon as it cooks.
- Sauté the vegetables: Add the chopped onion and garlic to the skillet with the beef and cook for an additional 2-3 minutes, until the onion is soft and translucent.
- Add spices and tomatoes: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add the diced tomatoes and cook for another 2-3 minutes, until the mixture is fragrant and the tomatoes have softened.
- Add rice and beans: Stir in the cooked rice and black beans, mixing until everything is well combined. Cook for another 2-3 minutes to heat through, then remove the skillet from heat.
3 Stuffing and Baking the Peppers
- Stuff the peppers: Carefully spoon the beef, rice, and bean mixture into each prepared bell pepper, filling them generously. If you have extra filling, you can bake it alongside the peppers in the dish.
- Arrange in a baking dish: Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish, which helps steam the peppers as they bake.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.
Topping with Cheese and Serving
- Add cheese: Remove the foil from the dish and sprinkle the tops of the stuffed peppers with shredded cheese.
- Bake until bubbly: Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro if desired, and serve the stuffed peppers with a dollop of sour cream, salsa, or sliced avocado on the side for added flavor and texture.
Tips for Perfect Stuffed Peppers
- Choose the right peppers: For the best results, use large, firm bell peppers that can stand upright in the baking dish.
- Don’t skip parboiling: Parboiling the peppers helps soften them so that they become perfectly tender during baking.
- Adjust spice level: If you prefer less heat, reduce the amount of chili powder, or use a milder variety.
- Use leftovers: This recipe is a great way to use up leftover rice or ground meat from other meals.
Variations and Substitutions
- Protein swaps: You can substitute the ground beef with ground turkey, chicken, or even pork for a different flavor. For a vegetarian version, you can use more beans or a plant-based ground meat alternative.
- Different grains: Feel free to use quinoa, couscous, or cauliflower rice instead of traditional rice for a different texture or lower-carb option.
- Add veggies: You can incorporate diced zucchini, corn, or carrots into the filling for added vegetables and nutrients.
Serving Suggestions
Mexican-style stuffed peppers are a complete meal on their own, but you can pair them with various sides for an even heartier dinner:
- Mexican rice: A side of Mexican rice complements the flavors of the stuffed peppers beautifully.
- Cornbread: Sweet and crumbly cornbread adds a great contrast to the savory, spicy flavors of the peppers.
- Tortilla chips and guacamole: For a fun twist, serve the peppers alongside tortilla chips and fresh guacamole.
Storing and Reheating
Storing:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating:
To reheat, place the peppers in a baking dish and warm in a 350°F (175°C) oven for about 15 minutes, or until heated through. You can also microwave them in 1-2 minute increments until warm.
FAQs
Can I make these stuffed peppers in advance? Yes, you can prepare the peppers and filling ahead of time, then refrigerate them. When you’re ready to bake, simply assemble the stuffed peppers and bake as directed.
Are these stuffed peppers gluten-free? Yes, as long as you use gluten-free ingredients, such as certified gluten-free rice or seasonings.
Conclusion
Mexican-style stuffed peppers are a delicious and versatile dish that’s perfect for any night of the week. With their bold flavors, hearty filling, and customizable nature, they’re sure to become a family favorite. Follow the tips and variations in this guide to create the perfect stuffed peppers every time. Whether you’re hosting a dinner party or looking for a cozy weeknight meal, these stuffed peppers are sure to impress!
Mexican Style Stuffed Peppers Recipe
Stuffed peppers are a classic comfort food that can be made in a variety of ways, and one of the most flavorful and exciting versions is the Mexican-style stuffed peppers. These peppers are filled with seasoned ground beef, black beans, rice, and plenty of spices, all topped with melty cheese for a dish that’s hearty, satisfying, and full of bold Mexican flavors. Perfect for weeknight dinners or for impressing guests, this recipe combines simple ingredients to create a dish bursting with flavor and texture.
Ingredients
- 6 large bell peppers (any color)
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies (Rotel style)
- 1 cup frozen corn (optional)
- 1 tablespoon taco seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1 cup shredded Mexican blend cheese (plus extra for topping)
- Fresh cilantro for garnish (optional)
- Sour cream, guacamole, and salsa for serving (optional)
Instructions
1. Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes inside. Place them upright in a baking dish and set aside.
2. Cook the Beef Filling:
- In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain any excess grease.
- Add the diced onion and minced garlic to the skillet. Cook for another 2-3 minutes until the onion is softened and fragrant.
3. Mix in Other Ingredients:
- Stir in the taco seasoning, ground cumin, chili powder, and salt. Cook for an additional minute to allow the spices to bloom.
- Add the black beans, diced tomatoes with green chilies, and frozen corn (if using). Cook for 3-4 minutes until everything is heated through.
- Stir in the cooked rice and shredded cheese, mixing until the cheese melts and everything is combined.
4. Stuff the Peppers:
- Spoon the beef mixture evenly into the hollowed bell peppers, packing them tightly.
- Sprinkle extra shredded cheese on top of each pepper.
5. Bake the Stuffed Peppers:
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
6. Garnish and Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro and serve with sour cream, guacamole, or salsa if desired.