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Mexican Stuffed Peppers Recipe

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3.8 from 4 reviews

This Mexican Stuffed Peppers recipe combines tender bell peppers filled with a flavorful mixture of seasoned ground beef, rice, and salsa. Topped with melted cheese and fresh cilantro, these stuffed peppers are a comforting and satisfying dish perfect for a family dinner or meal prep.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Peppers

  • 6 bell peppers, stems and tops removed, seeded

Filling

  • 1 pound 90% lean ground beef
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 24 ounces restaurant style salsa
  • 1 teaspoon chile powder
  • 1 teaspoon cumin
  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 teaspoon kosher salt

Toppings and Garnish

  • 1 cup shredded cheese (Mexican blend or cheddar)
  • 2 tablespoons chopped cilantro
  • 1/4 cup sour cream (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350ºF to prepare for baking the stuffed peppers.
  2. Prepare the Filling: In a large fry pan over medium-high heat, brown the ground beef for about 5 minutes until almost cooked through. Add the chopped onion and cook until softened, about 5 more minutes. Stir in the salsa, chile powder, and cumin. Add the rice, water, and kosher salt, bringing the mixture to a boil. Reduce heat to medium-low, cover, and cook for 20 minutes, stirring occasionally, until the rice is tender, adding more water if necessary. Fold in 3/4 of the chopped cilantro once rice is done.
  3. Steam the Peppers: While the filling cooks, prepare the bell peppers by cutting off the tops, removing ribs and seeds, and rinsing. Lightly salt the insides, place them in a microwave-safe dish with 1/4 cup water, cover with plastic wrap, and microwave for 5 minutes until soft but retaining shape.
  4. Assemble Peppers: Transfer the steamed peppers to a 3-quart baking dish. Spoon the hot meat and rice mixture into each pepper, filling them generously.
  5. Bake the Stuffed Peppers: Bake the stuffed peppers in the preheated oven for 18-20 minutes until the peppers are tender. Remove from the oven, sprinkle cheese on top, and return to oven for 1-2 minutes until the cheese melts.
  6. Garnish and Serve: Garnish the baked stuffed peppers with the reserved chopped cilantro and dollops of sour cream if desired, then serve warm.

Notes

  • If you prefer softer peppers, you can steam them a bit longer before stuffing.
  • Use fresh cilantro if available for a brighter flavor.
  • The filling can be made ahead of time and refrigerated before assembling.
  • Substitute ground turkey or chicken for leaner protein if desired.
  • For a spicier variation, add jalapeños or additional chili powder.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/mexican-stuffed-peppers-recipe/