Once you know the basics for making stuffed peppers, it’s easy to switch up the flavors and create different versions. This recipe for Mexican stuffed peppers is a perfect example. Rather than using a filling of chili or taco-seasoned beef, our recipe uses more traditional stuffed pepper ingredients and get its Mexican flavors from classic spices, poblano pepper, and fresh accents like cilantro and scallions. All in all, this is an easy to make, satisfying, family friendly dinner that can be made ahead and baked just before serving.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
BELL PEPPERS: We like to use a mix of green and sweeter red, orange, or yellow bell peppers to add variety and flavor.
GROUND BEEF: 85/15 ground beef (85% lean, 15% fat) works well here because it stays juicy without being greasy. Ground turkey or chicken work as well, but avoid the extra-lean ground breast, which can turn out dry.
POBLANO PEPPER: Poblanos add mild heat and earthy depth. They’re more flavorful than bell peppers but not as spicy as jalapeños. If you like more kick, toss in a chopped jalapeño too.
CUMIN: This spice adds warmth and is classic in Mexican cooking. If you don’t have plain cumin, chili powder makes a okay swap.
CHEESE: We usually go with Monterey Jack for its mild flavor and meltability. Want more heat? Swap in some shredded pepper Jack instead.
Prep Overview
How to Make Mexican Stuffed Bell Peppers
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
The first step is to give the peppers a quick bake in the oven. This softens them just enough to ensure that they’re tender after baking the second time with the filling inside.
While the peppers bake, brown the ground beef, then add the onion, garlic, and poblano. Season the mix with cumin and simmer for a few minutes with diced tomatoes and cooked rice. Chopped scallions and cilantro get added after you’re done sautéing so they retain their fresh flavor.
Spoon the filling into the pre-baked pepper halves, top with shredded cheese, and bake just until melted and bubbly.
Make-Ahead Tips
You can fully assemble the stuffed peppers, minus the grated cheese and keep them in the fridge, covered tightly, for up to 24 hours. Take them out of the refrigerator 45 minutes before baking to remove the chill. When ready, top with cheese and bake for 15 minutes, or until the cheese melts and the meat filling is heated through.
You can also freeze fully baked stuffed peppers. Let them cool completely, wrap individually in foil, then put them in a zip-top freezer bag and store for up to 2 months. Defrost overnight in the refrigerator before baking.
More Ideas for Stuffed Bell Peppers
If you like these Mexican stuffed peppers, you might enjoy our other globally inspired variations. Try a Greek twist with ground lamb, pearl couscous, and feta, or, for something a little different, our chorizo-stuffed peppers use sautéed bell pepper in the filling itself for a big flavor boost.
Mexican Stuffed Bell Peppers
Ingredients
- 4 bell peppers (assorted colors), halved lengthwise, cored and seeded
- Salt and freshly ground black pepper
- 1 lb ground beef
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 1 poblano pepper, cored, seeded and diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 3/4 cup diced tomatoes, undrained
- 1 cup cooked rice
- 4 scallions, sliced
- 3 tablespoons cilantro leaves
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F and line a rimmed baking sheet with foil or parchment. Coat with nonstick spray for easy cleanup.
- Arrange the pepper halves cut side up on the prepared pan. Season lightly with salt and pepper, then bake for 7 to 10 minutes, just until crisp-tender.
- Meanwhile, heat a frying pan over medium-high heat and add the ground beef. Sprinkle with 1 teaspoon of salt and a few grinds of black pepper, then cook until lightly browned, breaking up the meat as it cooks. Use a slotted spoon to transfer the meat to a bowl and set aside.
- Drain the fat from the pan, then add the olive oil and return it to medium heat. Sauté the onion until softened, 3 to 4 minutes.
- Add the poblano, garlic, and cumin. Cook for 2 to 3 minutes, until the pepper is tender and fragrant.
- Stir in the tomatoes and rice and cook until heated through, 2 to 3 minutes. Stir in the cooked ground beef and mix well. Taste and adjust the seasoning if needed.
- Remove the pan from the heat, add the scallions and cilantro and combine. Divide the beef mixture between the pepper halves and top each with a portion of shredded cheese.
- Remove the pan from heat, stir in the scallions and cilantro, and spoon the filling into the pepper halves. Top with cheese and return to the oven for 8 to 10 minutes, until the cheese is melted and bubbly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty, and i’m gong to make more to store in the freezer.
Question: It seems like it would work to use poblanos instead of bell peppers for the “shell.” They would be spicier, but do you see any problem with making that substitution? (Sort of like a poor man’s relleno)
Hi Susan,
If you can get poblanos that have enough of a cavity for filling, I think it’s a great idea. The poblanos in my local markets are so flat they can’t really be stuffed.