Mexican Stuffed Peppers

Mexican Stuffed Peppers are filled with taco-flavored ground meat, green chiles, and rice, topped with enchilada sauce and cheese. Not only are they quick and easy to make, but they taste incredible, and I can make them in 45 minutes with a handful of ingredients. When craving Mexican food, you don’t need to run to a Mexican restaurant. Elevate weeknight meals using fresh ingredients and quality spices.

This is an easy recipe, but very flavorful and filled with Mexican-inspired spices. This is basically the classic version of stuffed peppers, with a southwestern spin. Nutritious, healthy, satisfying, and filled with rich, delicious flavors. I am always looking forward to make these and sevre the with a variety of Text Mex toppings.

To make this comforting dinner all you need is some peppers, ground beef and pork, rice, tomato sauce, cheese, chiles, onions, and garlic. After searing the meat with seasoning and other fillings, you just stuff the peppers and bake them for 15 minutes. Then, top them with sauce, add cheese, and bake for 20 more minutes. This is also one of my go-to freezer meals. I double the recipe and freeze half of the stuffed peppers for later. This way I have something mouthwatering for those nights when I dont have the time or energy to cook.

Why you will love this recipe 

• Stuffed peppers with a southwestern flair: Stuffed peppers are delicious, but sometimes the family likes to have something different. Adding some new flavors and Mexican cheese to the dish makes a big difference here and instantly transforms an everyday dinner into something more exciting.   
• Easy and quick: It takes just a few basic ingredients and less than an hour to make these peppers, and I can serve the whole family with leftovers. I can use the leftover peppers to make a casserole, salad, or freeze them for later.
• Make them hot or not: The joy of making it myself is that I can make these super spicy or completely mild. If you have friends who like Mexican food without the heat, just leave out the green chiles or use Anaheim peppers.
• Colorful, kid-friendly recipe: This is a fun way to get the kids to eat their vegetables because they can pick their favorite color pepper. They can even help stuff it to make it more fun for them. 

What you will need

• Produce: I choose a variety of organic bell pepper colors for a blend of flavors and a pleasing appearance. They are sweeter as they ripen. See my Expert Tip for more details. I use diced yellow onions because they caramelize when I sauté them, adding a slightly sweet flavor. Minced garlic provides an intense flavor and aromatic profile without the bitterness that powder can have. And diced green chiles give these peppers a fresh bite without too much heat.
• Meat: I mix both ground beef and pork to create a richer, meatier flavor. The pork adds extra fat and moisture, while the beef provides a deep, meaty taste.
• Wet ingredients: I use canola oil for cooking because it has a mild flavor and a high smoke point. Tomato sauce is also added to the rice and meat to make a rich filling. I also add my homemade enchilada sauce for a bold, smoky taste that gives the dish a more Mexican flavor. For thick, gooey cheese, I use Mexican-blend shredded cheese with asadero, mozzarella, cheddar, and Monterey Jack. 
• Dry ingredients: Cooked rice is used to ensure the rice is fully cooked, without worrying about overcooking the peppers. It also absorbs the sauces and spices better that way. 
• Seasonings: Besides salt and pepper, I also add some of my homemade taco seasoning for a bold, savory flavor without the extra preservatives found in store-bought varieties. 

How to prepare

Preheat the oven: I start by preheating the oven to 375 degrees F and lightly greasing a 9×13 baking dish with olive oil. In the meantime, I clean and remove the seeds from the bell peppers, cutting them in half lengthwise. Then, I heat olive oil in a large skillet over medium-high heat until hot, then cook the onion for 1 minute. I saute the garlic for 30 seconds next. 

Make the filling: Add the ground beef and pork to the pan next, using a wooden spoon to crumble them, and cook until no longer pink. Then, I drain the grease and stir in the chiles, tomato sauce, and taco seasoning. After adding salt and pepper to taste, I let it simmer for 2 to 3 minutes, until the sauce has reduced, then mixed it in a large bowl with the cooked rice and 1½ cups of cheese.

Stuff the peppers: Now, I stuff the bell pepper halves with the mixture, pressing firmly with a spoon to make sure they are full, then place them in the prepared baking dish. I cover the dish with foil and bake it for 15 minutes. 

Cook the peppers: After that, I remove the foil, pour enchilada sauce over each pepper, and sprinkle the remaining cheese on top. Then they go back into the oven for another 15 to 20 minutes, or until the peppers are tender and the tops are slightly browned.

Rest and serve: Finally, I let the peppers rest for 5 minutes before serving with my favorite toppings. 

Expert tip

The different colors and flavors of bell peppers

Although bell peppers come in four colors, they are all the same exact pepper. They just change color as they ripen. First, they are green when they are first formed. During this time, they are slightly bitter and tangy when cooked. When yellow, they are a bit sweeter and tangier because they have developed natural sugars. Orange comes next, and these are my favorites. They are perfectly sweet and a bit fruity. Slightly soft but great in salads. Red is sweet and fruity, but very soft, so not as good for grilling. However, they have the most nutrients.

More tips to consider:

• To make ahead, prepare the mixture and fill the peppers. Then, place them in a sealed container in the fridge for up to 24 hours before cooking. 
• Don’t boil the peppers. They will get mushy and fall apart. For the best texture, I recommend blanching them.
• Green peppers cost the least but taste bitter and have the fewest nutrients. Red peppers are the sweetest but also the most expensive.
• Be sure to drain all the grease so the filling is not too greasy.

Recipe variations and add-ins:

• Vegan peppers: To make these vegan peppers, I use beans or tofu instead of meat, along with a vegan cheese blend.
• Add vegetables: Speaking of vegetables, feel free to add more, such as avocados, jalapeños, spinach, sun-dried tomatoes, mushrooms, and corn.
• Low-carb: For those watching their carbs, use my easy cauliflower rice recipe for a low-carb meal. 
• Low-fat: Similarly, I sometimes use ground chicken or turkey instead of beef or sausage to cut some fat and calories.
• Make chile relleno: Traditional Mexican stuffed peppers (chile relleno) are roasted and peeled poblano peppers stuffed with cheese or meat, then coated in batter and fried in oil. 

Serving suggestions:

One of my favorite ways to serve these peppers is with Mexican street corn. It is so easy to prepare, and everyone loves it. I can make enough for 8 people in about 20 minutes with just a handful of ingredients. If I am making a Mexican-style celebration, I serve these with some tortillas, my homemade guacamole, avocado, nachos with plenty of queso dip, chips, and tequila. 

When serving spicy food, I also like to offer something cold, like homemade ice cream or sorbet. I have several recipes for different flavors like tangy strawberry sorbet, my 3-ingredient Oreo ice cream, and this rich and creamy avocado ice cream with mint and chocolate chips. These are all easy to make in minutes, but have to be frozen for about 8 hours, so I usually do mine the night before. Believe me, it’s worth the wait!

How to store leftovers:

• Refrigerate: Leftover Mexican stuffed peppers can be stored in an airtight container in the fridge for up to a week.  
• Freezing: I also like to freeze these by wrapping them in plastic wrap and placing them in individual-serving freezer bags, so I can take out just what I need. 
• Defrost: I thaw my frozen peppers in the refrigerator overnight for the best texture and taste.
• Reheating: To reheat, I place them in the oven at 350 degrees for 10 minutes. 

Frequently asked questions

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