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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted poblano or bell peppers are charred for smoky flavor, then filled with seasoned ground beef, rice, black beans, corn, and melty cheese. The peppers are baked until the cheese bubbles and garnished with fresh cilantro.
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Prep Time 20 minutes
Cook Time 35 minutes
steaming 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large poblano or bell peppers Roast until charred all over, then peel.
Filling
  • 1 lb ground beef Use 80/20 for best flavor and moisture.
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup cooked rice
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 cup shredded Oaxaca or mozzarella cheese Use for both mixing and topping.
  • 1 cup salsa roja
  • 0.5 cup diced tomato
  • 1 tsp cumin
  • 0.25 salt and pepper to taste Season to taste; measure as needed.
Garnish
  • 0.25 cup fresh cilantro, chopped Garnish before serving.

Equipment

  • 1 sheet pan
  • 1 large skillet
  • 1 baking dish

Method
 

Roast and prep the peppers
  1. Roast the large poblano or bell peppers directly over a gas flame or under the broiler until charred all over, about 5 minutes, with visible blackened spots on the skin.
  2. Place the roasted peppers in a plastic bag and steam for 10 minutes so the char loosens, keeping them warm and soft.
  3. Peel off the charred skin, then make a careful slit down the side and gently remove the seeds while keeping each pepper intact.
Cook the filling
  1. Brown the ground beef with the diced onion in a large skillet over medium-high heat until the beef is no longer pink.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the cooked rice, black beans, corn, 1/2 cup cheese, salsa roja, diced tomato, cumin, salt, and pepper, then simmer for 5 minutes so the mixture thickens slightly.
Stuff, bake, and finish
  1. Stuff each roasted pepper with the meat mixture and place them in a baking dish.
  2. Top the peppers with the remaining cheese, then bake at 350°F for 20 minutes until the cheese is melted and lightly bubbling.
  3. Garnish with chopped fresh cilantro before serving.

Notes

For cleaner stuffed peppers, keep the slit small and remove seeds gently so the pepper holds its shape. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 325°F oven until hot. Freezing is not recommended because peppers can soften and lose texture. For a lighter option, use lean ground beef (or ground turkey) to reduce fat while keeping the same seasoning and bake time.