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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted charred poblano or bell peppers, filled with a seasoned ground beef-rice mixture and melted cheese. Finished with salsa roja, fresh cilantro garnish, and baked until the cheese is bubbly and browned on top.
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Prep Time 20 minutes
Cook Time 40 minutes
rest/steam 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large poblano or bell peppers Use poblano for smoky heat or bell peppers for mild sweetness.
Filling
  • 1 lb ground beef Ground beef adds the hearty base for the stuffing.
  • 1 onion, diced
  • 3 garlic, minced
  • 1 cup cooked rice Use any cooked rice; day-old works well.
  • 1 cup black beans Drained and rinsed canned beans work great.
  • 1 cup corn kernels
  • 1 cup shredded Oaxaca or mozzarella cheese Oaxaca gives stretchy melt; mozzarella is a convenient substitute.
  • 1 cup salsa roja
  • 0.5 cup diced tomato
  • 0.13 cup fresh cilantro, chopped About 1/4 cup chopped for garnish.
  • 1 tsp cumin
  • salt and pepper to taste Season to your preference.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Roast and prep the peppers
  1. Roast peppers directly over a gas flame or under the broiler until charred all over, about 5 minutes, watching for blackened blistered skin.
  2. Place the charred peppers in a plastic bag for 10 minutes to steam, then peel off the charred skin until the flesh looks clean and bright.
  3. Make a careful slit down the side and gently remove seeds, keeping the pepper intact so it can hold filling.
Cook the beef and flavor the filling
  1. Brown the ground beef with the diced onion in a large skillet over medium-high heat until the meat is no longer pink and the onion softens.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Stir in cooked rice, black beans, corn, 1/2 cup cheese, salsa roja, diced tomato, cumin, salt, and pepper, then simmer for 5 minutes until the mixture thickens slightly and is evenly coated.
Stuff, bake, and serve
  1. Stuff each roasted pepper with the meat mixture, packing it gently so the filling sits above the pepper rim.
  2. Place the stuffed peppers in a baking dish, top with the remaining cheese, and bake at 350°F for 20 minutes until the cheese is fully melted and lightly golden at the edges.
  3. Garnish with chopped cilantro before serving for a fresh, green finish.

Notes

To reduce watery filling, let the beef mixture simmer until it thickens before stuffing. Store leftovers covered in the fridge for 3–4 days; reheat in the oven at 325°F until warmed through. Freeze stuffed peppers (cheese on or off) for up to 2 months and thaw in the fridge before reheating. For a lighter option, swap ground beef for lean ground turkey or chicken.