Mexican Stuffed Peppers

Mexican stuffed peppers are a delicious and hearty dish that combines bell peppers filled with a flavorful mixture of ground beef or turkey, rice, beans, corn, tomatoes, and Mexican spices. The peppers are then topped with cheese and baked until the peppers are tender and the filling is cooked through.

To make Mexican stuffed peppers, start by preparing the filling. In a skillet, cook ground beef or turkey until browned. Add diced onions, garlic, and bell peppers and cook until softened. Stir in cooked rice, black beans, corn, diced tomatoes, and your favorite Mexican spices, such as cumin, chili powder, and oregano. Season with salt and pepper to taste.

Cut the tops off the bell peppers and remove the seeds and membranes. Fill each pepper with the meat and rice mixture, packing it down slightly. Place the stuffed peppers in a baking dish and top each pepper with shredded cheese.

Bake the peppers in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly. Serve the stuffed peppers hot, garnished with chopped cilantro and a dollop of sour cream, if desired.

Mexican stuffed peppers are a satisfying and flavorful dish that is sure to be a hit with your family and friends. They are great for a weeknight dinner or as part of a Mexican-themed meal.

Ingredients Needed :


▢4 large bell peppers

▢1 lb lean ground beef

▢1 ounce taco seasoning Click for Homemade Recipe!

▢1/2 onion diced

▢1 can chopped green chiles 4.5 ounce can

▢1/4 cup Red Enchilada Sauce Medium

▢2 cups Mexican blend cheese shredded

▢That AWESOME beef crumbling spatula!




— How to make the best Mexican Stuffed Peppers :


Preheat oven to 350F. Line a baking sheet with foil (we love REYNOLDS!) and set aside.


In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. If there is extra oil after your beef is fully cooked, drain and return to the heat.

Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.


When beef is almost cooked through and onions begin to become transluescent, stir in the green chiles and enchilada sauce. Turn off heat. Set aside.




Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.


To stuff each pepper, start with several spoonfuls beef, then half cup cheese, then fill nearly to the top with beef.

Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough.


Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.


Bake for 30-40 minutes or until peppers are tender and cheese is melty.

Serve immediately with sour cream and cilantro if desired.



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