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Mexican Stuffed Peppers

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
Enjoy these flavorful roasted poblano peppers filled with seasoned beef, rice, beans, and cheese for a satisfying meal.

Ingredients

Peppers

  • 4 large poblano or bell peppers (Roasted, charred, peeled, and slit; keep intact.)
  • 1 lb ground beef (Use lean to reduce excess grease.)
  • 1 diced onion
  • 3 minced garlic
  • 1 cup cooked rice (Use fully cooked rice.)
  • 1 cup black beans (Cooked.)
  • 1 cup corn kernels
  • 1 cup shredded Oaxaca or mozzarella cheese (Divided: 1/2 cup mixed in, remaining for topping.)
  • 1 cup salsa roja
  • 1/2 cup diced tomato
  • 1/4 cup fresh cilantro (Chopped, for garnish.)
  • 1 tsp cumin
  • 0.5 tsp salt and pepper (To taste, season the filling.)

Instructions 

  • Roast, peel, and slit the peppers, then set aside.
  • Cook the ground beef with diced onion, minced garlic, cumin, salt, and pepper until browned.
  • Mix cooked rice, black beans, corn, half of the cheese, salsa, diced tomato, and chopped cilantro into the beef mixture.
  • Stuff the peppers with the filling, top with remaining cheese, and bake until heated through and cheese is melted.

Notes

For a vegetarian version, substitute the beef with beans or vegetables.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Stuffed Peppers