Some dinners are just about filling plates, but others invite you into a moment. Mexican Stuffed Peppers belong to the latter. Bright bell peppers cradle a rich filling of seasoned ground beef, tender rice, and hearty black beans, all crowned with gooey melted cheese and fresh cilantro. It’s a meal that feels like a warm hug after a long day.
Last week, I remember pulling these peppers from the oven just as the sunset painted golden hues across the kitchen. The aroma was intoxicating—spices mingling with the bubbling cheese, and that subtle char of roasted pepper skin. I sliced into one, steam rising, and the vibrant colors inside looked almost too good to eat. But that first bite? The tender, juicy beef mixed with rice and beans, the smoky notes from the cumin and chili powder, and the sharpness of melted cheddar all came together perfectly. I sat down, plate in hand, savoring the balance of textures and flavors that made everything else fade away. It’s dinners like this that make you slow down and appreciate the simple, good things.
- Comforting and hearty without feeling heavy
- Vibrant colors that brighten up any dinner table
- Balanced flavors with a hint of smoky spice
- Simple preparation that yields impressive results
- Perfect for feeding a family or meal prepping for the week
If you’re wondering about leftovers, these peppers reheat beautifully. Just pop them in the oven or microwave, and you’ll have that same satisfying warmth waiting for you again.
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Mexican Stuffed Peppers
- Total Time: 60 minutes
- Yield: 4
Description
Delicious Mexican Stuffed Peppers filled with seasoned ground beef, rice, black beans, and melted cheese, topped with fresh cilantro and served with a side of salsa for a flavorful and satisfying meal.
Ingredients
4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cooked white rice
1 cup canned black beans, drained and rinsed
1 cup canned diced tomatoes, drained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
1/2 cup salsa, for serving
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the bell peppers and boil for 3 minutes to soften slightly. Remove and drain upside down on paper towels.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Stir in the cooked rice, black beans, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 3-4 minutes until heated through and well combined.
Remove the skillet from heat and stir in half of the shredded cheddar cheese.
Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture evenly into each pepper, pressing down gently to fill completely.
Sprinkle the remaining shredded cheddar cheese evenly over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro and serve with salsa on the side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
FAQ
Can I make these vegetarian? Absolutely! Swap out the ground beef for extra beans or a plant-based protein of your choice, and the stuffed peppers remain deliciously filling.
How spicy are these peppers? The spices add a gentle warmth but aren’t overpowering. You can adjust the chili powder to fit your taste.
Can I prepare them ahead of time? Yes, you can assemble the peppers and refrigerate them before baking. Just add extra baking time if going straight from the fridge to the oven.
What’s the best way to serve them? A side of fresh salsa or a dollop of sour cream complements the flavors beautifully.
Give these Mexican Stuffed Peppers a try and make your next dinner a moment to remember.