Welcome to our culinary journey with Mexican Stuffed Peppers! This recipe is a fantastic way to infuse your meals with vibrant colors, rich flavors, and satisfying textures. Perfect for family dinners, gatherings, or even meal prepping, these stuffed peppers are sure to become a staple in your kitchen.
Why You’ll Love This Recipe
Mexican Stuffed Peppers are a delightful blend of savory ground beef, fluffy white rice, and melty cheese, all wrapped in a tender, sweet bell pepper. This recipe is versatile, allowing you to customize it to your taste preferences and dietary needs. Whether you’re cooking for a family, entertaining guests, or looking for a hearty meal prep option, these stuffed peppers are perfect for any occasion.
Key Ingredients for Mexican Stuffed Peppers
Bell Peppers
Choose fresh, brightly colored bell peppers. Red, yellow, and orange varieties add a beautiful array of colors and a slight sweetness that pairs perfectly with the savory filling.
Ground Beef
Opt for ground beef with a little fat content, such as 85/15. The fat enhances the flavor, making the filling rich and delicious.
White Rice
Use uncooked long-grain white rice. Basmati and jasmine rice are excellent choices, adding a pleasant fragrance and fluffy texture to the dish.
Cheese
A mix of cheeses adds depth and creaminess. Cheddar, Pepper Jack, Monterey Jack, and queso quesadilla are all great options. Choose your favorites or mix and match for the best results.
Full List of Ingredients
- 6 bell peppers (various colors)
- 1 lb ground beef (85/15)
- 1 cup uncooked long-grain white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded queso quesadilla cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Kitchen Equipment Needed
- Large skillet
- Medium saucepan
- Baking dish
- Cutting board
- Knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Directions
- 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. Rinse and set aside.
- Cook the Rice:
- In a medium saucepan, cook the rice according to the package instructions. Once cooked, set aside.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned and cooked through. Drain any excess fat.
- Stir in the cooked rice, black beans, corn, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Mix well to combine.
- Stuff the Peppers:
- Spoon the beef and rice mixture into each bell pepper, packing it firmly but not overfilling. Place the stuffed peppers upright in a baking dish.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Add the Cheese:
- Remove the foil and sprinkle the shredded cheeses evenly over the tops of the stuffed peppers.
- Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.
Notes and Tips
- Choosing Peppers: Select firm bell peppers with vibrant colors. They should be able to stand upright on their own.
- Rice Alternatives: For a healthier option, you can substitute white rice with brown rice, quinoa, or cauliflower rice.
- Vegetarian Version: Omit the ground beef and add more beans or a meat substitute like crumbled tofu or tempeh.
- Spice Level: Adjust the amount of chili powder and add some diced jalapeños for extra heat if you like it spicy.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also freeze stuffed peppers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Suggested Pairings
Sides: Serve with a side of guacamole, sour cream, or a fresh green salad. Drinks: Pair with a refreshing margarita, a cold cerveza, or a light, crisp white wine like Sauvignon Blanc.
FAQs
Can I make these stuffed peppers ahead of time? Yes, you can prepare the stuffed peppers up to the baking step. Cover and refrigerate them for up to 24 hours before baking.
What other types of meat can I use? Ground turkey, chicken, or even chorizo can be used instead of ground beef.
How do I keep the peppers from getting too soft? Avoid overbaking the peppers. They should be tender but still hold their shape.
Can I use pre-cooked rice? Yes, using pre-cooked rice can save time. Just mix it in with the cooked beef and other ingredients.