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Mexican Stuffed Peppers Recipe

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4.3 from 10 reviews

These Mexican Stuffed Peppers feature vibrant capsicums filled with a flavorful mixture of ground beef, rice, corn, and aromatic spices. Topped with melted mozzarella and baked to perfection, they’re served with fresh guacamole and sour cream for a deliciously satisfying meal that’s perfect for any occasion.

Ingredients

Peppers

  • 5 large capsicum/peppers (about 12cm/4.5″ tall)
  • 1 tbsp olive oil

Filling

  • 1 onion, chopped (brown, white, or yellow)
  • 3 garlic cloves, minced
  • 350g (12oz) lean ground beef
  • 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 (150g) shredded mozzarella
  • 1/2 cup (125 ml) water
  • 1/2 tsp cayenne pepper
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp onion powder
  • 3/4 tsp salt

To Serve

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

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare 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 to create a lid. Remove the tops and scoop out the seeds carefully. Trim the bottoms if necessary to ensure they sit flat in the baking dish, being cautious not to create holes.
  3. Arrange Peppers: Place the hollowed out capsicums upright in a baking dish that fits them snugly, preventing tipping during baking.
  4. Sauté Aromatics: Heat the olive oil in a large skillet over high heat. Add the chopped onion and minced garlic, and cook for about 2 minutes until softened and fragrant.
  5. Cook Beef: Add the ground beef to the skillet, breaking it apart as it cooks. Continue until the beef has browned completely and there is no pink remaining.
  6. Add Spices and Tomato Paste: Stir in the cayenne pepper, dried oregano, cumin, coriander, onion powder, and salt, mixing well. Then add the tomato paste and cook for 1 minute to deepen the flavors.
  7. Add Rice, Corn, and Broth: Stir in the uncooked rice, corn kernels, and chicken broth. Bring the mixture to a simmer, cover with a lid, reduce heat to medium-low, and cook for 13 to 15 minutes. Rice should be just cooked and mixture still loose.
  8. Finish Filling: Stir in the finely sliced green onions for fresh flavor.
  9. Fill Peppers: Spoon half of the beef and rice filling into each prepared capsicum. Sprinkle half of the shredded mozzarella over the first layer, then fill to the top with the remaining filling.
  10. Top and Prepare for Baking: Place the capsicum lids back onto the peppers. Pour 1/2 cup of water into the baking dish to help keep the peppers moist during cooking. Cover the dish tightly with aluminum foil.
  11. Bake Covered: Bake in the preheated oven for 45 minutes, allowing the flavors to meld and the peppers to soften.
  12. Finish Baking: Remove the foil and the capsicum lids. Sprinkle the remaining mozzarella cheese on top of the peppers and bake uncovered for an additional 5 to 10 minutes until the cheese has melted and is bubbly.
  13. Serve: Garnish with fresh chopped coriander/cilantro and serve warm with sour cream and quick guacamole on the side for a delightful Mexican-inspired meal.

Notes

  • Note 1: Choose large, firm capsicums about 4.5 inches tall for best stuffing results.
  • Note 2: Long or medium grain rice works best to avoid excessive stickiness in the filling.
  • Note 3: Fresh or frozen corn kernels can be used; no need to thaw.
  • Note 4: Using a snug baking dish helps keep the peppers upright while baking.
  • Note 5: Quick guacamole is made by mashing ripe avocado with lime juice, salt, and optionally diced tomato and onion.

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