Whether you’re feeding your family or impressing guests, this recipe turns simple ingredients into something truly unforgettable. Plus, there’s a little magic in every bite—melty cheese, perfectly cooked peppers, and a blend of textures that will keep you coming back for more.
Ingredients for Mexican Stuffed Peppers
Filling Ingredients
- 1 cup corn kernels – Adds natural sweetness and a slightly crisp texture to the filling.
- 1 piece onion, chopped (brown, white, or yellow) – Provides a subtle savory depth that complements the spices.
- 1 tbsp olive oil – Ensures a smooth, rich base by sautéing the ingredients to release their flavors.
- 1 ½ cups shredded mozzarella – Creates a gooey, melty texture that contrasts beautifully with the roasted peppers.
- 12 oz lean ground beef (mince) – Adds protein and heartiness, making the dish filling and satisfying.
- ½ cup water – Helps cook the ingredients evenly and keeps the filling moist.
- 1 cup green onions, finely sliced (or red onion) – Brings freshness and a mild oniony kick to balance the richness.
- ¼ cup tomato paste – Adds tangy, concentrated flavor that ties the savory elements together.
- ½ cup long or medium-grain rice, uncooked – Absorbs the flavorful broth while cooking, adding a hearty texture.
- 1 ¼ cups low-sodium chicken broth/stock – Enhances the flavor of the rice and filling without overpowering it.
- 3 garlic cloves, minced – Infuses the dish with a warm, aromatic depth that elevates every bite.
Mexican Spice Blend
- ¾ tsp salt – Enhances the natural flavors of all the ingredients.
- 2 tsp coriander – Adds a citrusy, earthy note to the spice blend.
- 1 ½ tsp onion powder – Boosts the onion flavor for a more robust taste.
- ½ tsp cayenne pepper – Brings a gentle heat for those who enjoy a spicy kick.
- 1 tbsp dried oregano – Adds a fragrant, herbaceous layer of flavor.
- 2 tsp cumin – Provides a warm, nutty flavor that’s quintessential in Mexican cuisine.
Peppers
- 5 large capsicum/bell peppers – Serve as the perfect edible vessel, offering a mild sweetness and vibrant color.
For Serving (Optional)
- 1 tbsp fresh coriander/cilantro, finely chopped – Adds a burst of fresh, zesty flavor to garnish the dish.
- 1 cup sour cream – Provides a cooling creaminess that balances the spices.
- 1 cup guacamole – Adds a creamy, rich element with a hint of freshness from avocados.
Step-by-Step Instructions for Perfect Mexican Stuffed Peppers
Creating this vibrant, flavorful dish is easier than you might think. With just a few key steps, you’ll have perfectly tender peppers filled with a savory beef and rice mixture, topped with melty cheese. Here’s how to bring it all together:
1. Preheat the Oven
Start by preheating your oven to 180°C/350°F. This ensures the peppers cook evenly and the filling heats through, creating that perfect balance of tender peppers and flavorful stuffing.
2. Hollowing the Peppers
The first step in preparing your capsicum (bell peppers) is to hollow them out. Using a small, sharp knife, cut around the top of each pepper at a downward 45-degree angle. Carefully remove the tops and empty out the seeds. If any of your peppers don’t sit level in the baking dish, trim the bottoms slightly to help them stand upright. Just be cautious not to cut too much, as you don’t want to accidentally create a hole in the bottom of the pepper.
Once the peppers are hollowed, arrange them in a snug-fitting baking dish. It’s important that the dish holds the peppers securely so they stay upright while baking (see Note 4 if you’re unsure about dish size).
3. Preparing the Filling
Now, it’s time to make the hearty, flavorful filling. Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is hot, add the chopped onion and minced garlic. Sauté these aromatics for about 2 minutes, letting the onions soften and the garlic become fragrant.
Next, add the ground beef to the skillet. Use a spatula to break it apart as it cooks, ensuring that the beef browns evenly and there’s no pink left. This process should take a few minutes.
Once the beef is browned, stir in the fragrant Mexican spices—this is where the dish gets its signature flavor. Follow with the tomato paste, cooking it for an additional minute to enhance the depth of flavor.
With the beef and spices perfectly seasoned, it’s time to add the uncooked rice, corn, and chicken broth. Stir everything together, ensuring the rice is well-coated and the mixture is evenly combined. Bring the mixture to a simmer, then lower the heat to medium-low and cover the skillet. Let it cook for 13–15 minutes until the rice is just tender. The filling should still be slightly loose at this stage—not too thick or dry. Stir in the green onions for a final touch of freshness.
4. Filling the Peppers & Baking
Now for the fun part: stuffing the peppers. Begin by spooning half of the filling into the hollowed peppers. Once each pepper is half-full, sprinkle half of the shredded mozzarella on top of the filling. This ensures you get cheesy goodness in every bite.
Next, fill the peppers to the top with the remaining beef and rice mixture. Once stuffed, place the tops of the capsicums back on, creating a nice presentation and helping to trap moisture inside the peppers as they bake. Pour 1/2 cup of water into the bottom of the baking dish to help steam the peppers.
Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This step allows the peppers to become tender and the flavors to meld together beautifully.
After 45 minutes, remove the foil and carefully take off the capsicum lids. Sprinkle the remaining mozzarella cheese on top of each pepper. Return the dish to the oven, uncovered, and bake for an additional 5–10 minutes, just until the cheese is melted and golden.
5. Serving Suggestions
Once baked to perfection, these Mexican stuffed bell peppers are ready to serve. For an added touch, pair them with a dollop of sour cream and a side of quick guacamole. The cool, creamy toppings complement the warm, cheesy filling for a well-balanced dish that’s sure to impress.
Stuffed Bell Peppers with Beef and Rice: A Mexican-Inspired Delight
Whether you're feeding your family or impressing guests, this recipe turns simple ingredients into something truly unforgettable. Plus, there's a little magic in every bite—melty cheese, perfectly cooked peppers, and a blend of textures that will keep you coming back for more. Ready to dive in? Let's get cooking!
Ingredients
Mexican Spices
For Serving (optional)
Instructions
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Preheat oven to 180C/350F.
Hollowing the Peppers:
-
With a small knife, cut around the top of the capsicum at a downward 45-degree angle. Remove the top and empty out the seeds.
-
If the peppers don’t sit level, trim the bottoms slightly to help them stand up. Be careful not to cut too much to avoid creating a hole.
-
Arrange the hollowed peppers in a snug-fitting baking dish.
Preparing the Filling:
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Heat the olive oil in a large skillet over high heat.
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Sauté the chopped onion and minced garlic for about 2 minutes.
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Add the ground beef, breaking it apart as it cooks until it’s browned and no longer pink.
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Stir in the Mexican spices, followed by the tomato paste. Cook for another minute.
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Add the uncooked rice, corn, and chicken broth. Stir everything together, bring it to a simmer, then reduce the heat to medium-low and cover.
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Cook for 13–15 minutes, or until the rice is just cooked. The mixture should still be fairly loose, not too thick.
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Mix in the finely sliced green onions.
Filling the Peppers & Baking:
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Spoon half of the filling into the peppers.
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Add half of the shredded mozzarella on top, then continue filling the peppers with the remaining beef and rice mixture.
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Place the capsicum tops back on, pour 1/2 cup of water into the dish.
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Cover the dish tightly with foil and bake for 45 minutes.
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After 45 minutes, remove the foil and the capsicum lids. Top the peppers with the remaining cheese.
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Return the dish to the oven and bake for another 5–10 minutes, just until the cheese melts.
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Serve with sour cream and quick guacamole
