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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted poblano or bell peppers filled with seasoned meat, rice, beans, and corn, then baked until the cheese melts. Charred pepper skins are steamed and peeled for a tender bite, finished with salsa warmth and fresh cilantro.
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Prep Time 20 minutes
Cook Time 55 minutes
resting/steaming 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Peppers and filling
  • 4 poblano or bell peppers
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 1 cup cooked rice
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 cup shredded Oaxaca or mozzarella cheese
  • 1 cup salsa roja
  • 0.5 cup diced tomato
  • 0.25 cup fresh cilantro chopped
  • 1 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast and prep the peppers
  1. Roast the poblano or bell peppers directly over a gas flame or under the broiler until charred all over, about 5 minutes, then transfer to a plastic bag.
  2. Steam the peppers in the plastic bag for 10 minutes, then peel off the charred skin so the flesh is tender and free of blackened bits.
  3. Make a careful slit down the side of each pepper and gently remove the seeds while keeping the pepper intact for stuffing.
Cook the seasoned meat filling
  1. Brown the ground beef with the diced onion in a large skillet over medium-high heat, stirring until the beef is cooked through.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant and lightly softened.
  3. Stir in the cooked rice, black beans, corn, 1/2 cup of the shredded Oaxaca or mozzarella cheese, salsa roja, diced tomato, cumin, salt, and pepper, then simmer for 5 minutes until the mixture is cohesive.
Stuff, bake, and garnish
  1. Stuff each roasted pepper with the meat mixture and place them in a baking dish, standing them so they hold their shape.
  2. Top each stuffed pepper with the remaining cheese, then bake at 350°F for 20 minutes until the cheese is melted and lightly bubbling.
  3. Garnish with the chopped fresh cilantro before serving for a fresh, green finish.

Notes

Pro tip: Keep the pepper intact when you seed it—if the walls tear, the filling may leak during baking. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is yes: freeze stuffed peppers (baked or unbaked) up to 2 months and thaw overnight before reheating. For a lower-fat option, use lean ground beef or swap in ground turkey while keeping the same seasoning.