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Easy Mexican Stuffed Peppers Recipe

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3.9 from 9 reviews

These easy Mexican Stuffed Peppers are a flavorful and satisfying meal featuring bell peppers filled with a spiced mixture of ground beef, rice, corn, and cheese, baked to perfection and served with guacamole and sour cream. This wholesome recipe is perfect for a comforting dinner that brings vibrant Mexican flavors to your table.

Ingredients

Peppers

  • 5 large capsicums/peppers (approximately 12cm/4.5″ tall)

Filling

  • 1 tbsp olive oil
  • 1 onion, chopped (brown, white, or yellow)
  • 3 garlic cloves, minced
  • 350 g (12 oz) lean ground beef (mince)
  • 1/4 cup tomato paste
  • 1 1/4 cups (315 ml) low sodium chicken broth/stock
  • 1/2 cup long or medium grain rice, uncooked
  • 1 cup corn kernels
  • 1 cup green onions, finely sliced (or red onion)
  • 1 1/2 cups (150 g) shredded mozzarella cheese
  • 1/2 cup (125 ml) water
  • 1/2 tsp cayenne pepper
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 2 tsp coriander
  • 1.5 tsp onion powder
  • 3/4 tsp salt

To Serve

  • Guacamole (see quick guacamole note)
  • Sour cream
  • 1 tbsp fresh coriander/cilantro, finely chopped

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) to prepare it for baking the stuffed peppers.
  2. Prepare the Peppers: Using a small knife, cut around the top of each capsicum at a downward 45-degree angle. Remove the tops and carefully empty out the seeds, making sure not to cut too much from the bottom so they remain stable.
  3. Arrange Peppers in Baking Dish: Place the hollowed peppers upright in a baking dish that fits them snugly to prevent tipping during baking.
  4. Cook Aromatics: Heat olive oil in a large skillet over high heat. Add chopped onion and minced garlic, cooking for about 2 minutes until fragrant.
  5. Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spoon, and cook until it turns from pink to brown.
  6. Add Spices & Tomato Paste: Stir in the cayenne pepper, dried oregano, cumin, coriander, onion powder, and salt thoroughly. Then add the tomato paste and cook for another minute to deepen the flavors.
  7. Add Rice, Corn & Broth: Mix in the uncooked rice and corn kernels, then pour in the chicken broth. Stir well and bring the mixture to a simmer.
  8. Simmer Filling: Cover the skillet with a lid, reduce heat to medium-low, and cook for 13 to 15 minutes until the rice is just cooked through. The mixture should still be a bit loose and not thick or stodgy.
  9. Mix in Green Onions: Remove from heat and stir in the finely sliced green onions for freshness.
  10. Fill Peppers – First Layer: Spoon half of the beef and rice filling into the prepared capsicums evenly.
  11. Add Cheese Layer: Sprinkle half of the shredded mozzarella cheese over the filling in each pepper.
  12. Fill Peppers – Second Layer: Continue to fill the peppers to the top with the remaining beef and rice mixture.
  13. Replace Pepper Lids & Add Water: Place the tops back on each capsicum carefully. Pour 1/2 cup water into the baking dish to keep the peppers moist during baking.
  14. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes.
  15. Final Cheese Melt: Remove the foil and pepper tops, sprinkle the remaining mozzarella cheese over the peppers, and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
  16. Serve: Garnish the stuffed peppers with finely chopped fresh coriander/cilantro and serve alongside sour cream and guacamole for a complete Mexican-inspired meal.

Notes

  • Note 1: Use large bell peppers approximately 12 cm tall to ensure they hold enough filling and bake evenly.
  • Note 2: Long or medium grain rice works best for a fluffy texture; ensure cooking time matches rice type.
  • Note 3: Fresh, canned, or frozen corn kernels can be used according to preference.
  • Note 4: Use a baking dish that holds the peppers snugly upright to prevent tipping during baking.
  • Note 5: Quick Guacamole can be made by mashing ripe avocados with lime juice, salt, diced tomatoes, onions, and cilantro.

Find it online: https://lauracooks.com/easy-mexican-stuffed-peppers-recipe/