Mexican stuffed peppers leave us craving for more…and we hope you too!
Mexican food is mouthwatering, and these Mexican-style bell peppers take a fun and easy-to-make twist. The bell pepper halves are stuffed with a deliciously spices mixture of minced meat, black beans, rice and corn. With a burst of flavors, a fusion of textures, and a hint of spice, this recipe brings the vibrant essence of Mexican cuisine to your table. Get ready to savor a taste of South-of-the-Border that will leave you craving more.
It’s a simple recipe, perfect for weeknight dinners
The simplicity and explosion of flavors in these Mexican stuffed peppers are amazing. With just a few staple foods and straightforward preparation, you can create a wholesome and satisfying dish that makes everyone’s taste buds happy. All you gotta do is prepare the stuffing in one pan, scoop it into the peppers and bake it until the cheese is melted.
How about vegetarian or vegan Mexican stuffed peppers?
No problem! We love this recipe not only for its delicious and mouthwatering flavors but also for how nutritious it is. And you can design the filling to your liking. Don’t eat meat? Leave it out or use plant-based alternatives. Only got kidney beans at home? No problem, they will do just fine. The beauty of this recipe is that the spices are the most important component, you can play around with the rest.
You might also like this easy eggplant parmesan, or some other Mexican dishes, like this veggy Fajitas recipe or Chili sin carne with a secret ingredient.
Bring the flavors of Mexico to your home
Take your taste buds on a delightful journey with these flavorful Mexican stuffed peppers. The combination of bell peppers, minced meat, black beans, rice, corn, cheese and authentic Mexican spices creates a dish that transports you to the heart of Mexico. So whether you’re seeking a wholesome weeknight dinner or a dish to impress your guests, these stuffed peppers deliver!
Mexican stuffed peppers
Ingredients
- 3 bell peppers (washed, cut in halves and cored)
- 1 red onion, finely chopped
- 200 g ground beef (or tofu/veggy replacement)
- 80 g rice (uncooked weight)
- 1 can black beans (about 200g, drained and washed)
- 100 g diced tomatoes (about ½ can)
- 2 tbsp corn
- 4 tbsp olive oil
- 100 g grated cheese
Spice mix
- 1 tsp salt
- ½ tsp chili or cayenne pepper
- 2 tsp smoked paprika
- ½ tsp minced garlic, or powder
- ½ tsp ground cumin
- 1 tbsp cornstarch
To garnish
- Sour cream, fresh cilantro, avocado
Instructions
- Cook rice per package instructions and set aside.
- Place pepper halves in an oven dish with some water and cover with aluminium foil. Place them in the oven on 180 degrees while preparing the stuffing so that they soften a little.
- In a large pan, add olive oil and fry onions and garlic for 1-2 minutes. Then add ground meat (or veggy replacement) until fully cooked. Add cooked rice, diced tomato, black beans, corn and spices, and till everything is combined.
- Take the peppers out of the oven and stuff each bell pepper halve with the filling, then cover with cheese. Put it back in the oven for 5-10 minutes, or until the cheese is melted.
- Serve with fresh cilantro, sour cream or avocado. Enjoy!
