This Mexican Stuffed Peppers recipe is flavorful, filling and so simple to make. A comforting all-in-one meal that is hearty, healthy and gluten-free!
You are going to love these colorful stuffed bell peppers with a fun Mexican twist. They are loaded with protein, vegetables and grains, so they provide the nutrition you need for a healthy, satisfying and balanced meal.
I like to cut the bell peppers in half (rather than the traditional way of cutting off the tops) because it results in a smaller cavity to fill, which means that it takes less time for the filling to heat through in the oven. Halving the peppers rather than leaving them whole also allows for better portioning and the green stem makes a nice presentation. I always like to parboil the bell peppers for a few minutes before stuffing and baking them. This helps speed up the cooking process and prevents the need to bake them in the oven for an hour to get them to soften up.
These baked beauties make such a fantastic weeknight meal. They are also a great make-ahead meal because they freeze really well, so you could make a batch and then store it in the freezer. That way, the peppers are ready to go on nights when you just don’t feel like cooking. This recipe is full of zesty Mexican flavors but is still mild, so if you prefer more heat, feel free to add a few splashes of hot sauce, such as Tabasco, or a dash of cayenne to the filling.
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- 6 bell peppers, any color
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound extra-lean ground beef
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 (4-ounce) can diced green chiles
- 1 ½ cups cooked white rice
- 2 medium tomatoes, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, defrosted
- ½ cup shredded Mexican-blend or Cheddar cheese
- Optional toppings: Chopped green onions or fresh cilantro
Preheat oven to 350°F.
Bring a large pot of water to boil. Cut the pepper in half vertically right through the middle of the stem and the bottom of the pepper. Remove the membranes and seeds. Parboil the peppers in the water for 3 – 4 minutes until slightly softened. Drain and place the peppers cut side up in a large baking dish.
In a large skillet, heat the oil over medium heat. Add the onion and sauté for 4 minutes or until translucent. Add the garlic and cook for 1 minute further. Add the ground beef and cook, stirring constantly to break up the meat, for 5 minutes or until browned.
Stir in the chili powder, cumin, green chiles, cooked rice, tomatoes, black beans and corn. Season generously with salt and pepper.
Spoon the ground beef rice mixture into the peppers and sprinkle the tops with cheese. Bake for 15 - 20 minutes until peppers are tender and cheese is bubbling. Serve hot, garnished with green onions or cilantro if using.
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