Mexican Stuffed Peppers Recipe


Mexican Stuffed Peppers

Peppers are the perfect vessel for big dinner time flavors. This is an adaptation on my Mother's traditional Italian stuffed peppers done in a Mexican style which packs in flavors and is great for taco night leftovers!

  • 4 bell peppers (sliced lengthwise, deseeded)
  • 1 lb lean ground beef or ground turkey
  • 1/2 onion (diced)
  • 1 cup frozen corn
  • 1 tomato (diced)
  • 4 oz can green chilies
  • 1.5 cup cilantro lime rice (recipe follows)
  • 1 tbsp taco seasoning
  • 1 tsp garlic powder
  • salt and pepper
  • shredded Mexican cheese blend (or cheddar)
  1. Pre-cook the peppers to help reduce baking time. Lay down paper towel in microwave. Place peppers, facing up, on the paper towel and cook for 4 minutes on high. Flip to face down and repeat.

  2. Cook long grain rice according to package instructions, do not emit the salt. Once finished, fluff with a fork and add the juice of a whole lime. Add in fresh chopped cilantro to taste.

  3. Brown the ground beef in a large skillet, adding onion once the beef is sufficiently broken up and turning brown. Once fully browned, remove from heat and drain the fat if not using a lean meat.

  4. In a large bowl, combine 1.5 cups of cilantro lime rice, the beef mixture, and remaining ingredients (corn, tomato, green chilies). Add in a handful of mexican cheese and season with taco seasoning, salt, and pepper. Stir well to combine.

  5. Place peppers open side up in a 9×13 baking dish. Using a spoon, scoop the stuffing mixture in the peppers, packing it into the crevices, allowing the stuffing to mound above the peppers. Once finished, sprinkle the tops with cheese.

  6. Place in a 350º oven for 25 minutes until the cheese turns lightly brown. Top with additional toppings like avocado, sour cream, salsa.

There is no wrong way to make this stuffing – you can alter, add, or remove anything to preference. This can also be easily converted to a vegetarian dish by omitting ground beef and substituting in black beans. Just simply rinse a can of beans and empty it into the mixing bowl. You can lightly sauté the onions and add in separately if desired. 

Main Course
American, Mexican
Leftover Recipes, Mexican Stuffed Peppers, Stuffed Peppers

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s