Mexican Stuffed Bell Peppers

These Mexican stuffed bell peppers are filled with seasoned ground beef, rice, and poblano peppers, topped with melted cheese. A balanced, weeknight-friendly dinner with make-ahead flexibility.

Prep Time20

Cook Time25

Total Time45

Course: Entrées

Cuisine: Mexican

Servings: servings

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. Lightly coat with nonstick spray.
Arrange the bell pepper halves cut side up on the baking sheet and season lightly with salt and pepper. Bake for 7 to 10 minutes, until just beginning to soften but still holding their shape.
While the peppers bake, heat a large skillet over medium-high heat. Add the ground beef, season with 1 teaspoon salt and a few grinds of black pepper, and cook, breaking it up, until browned and no pink remains. Transfer to a bowl using a slotted spoon.
Drain excess fat from the pan, leaving a thin coating for flavor. Add the olive oil and reduce heat to medium. Add the onion and cook until softened, 3 to 4 minutes.
Stir in the poblano, garlic, and cumin and cook until the pepper is tender and the mixture is fragrant, about 2 to 3 minutes.
Add the diced tomatoes with their juices and the cooked rice. Stir to combine and cook until heated through and evenly mixed, about 2 to 3 minutes.
Return the cooked beef to the pan and stir to combine. The filling should be moist but not watery. Taste and adjust seasoning as needed.
Remove from the heat and stir in the scallions and cilantro.
Divide the filling evenly among the pepper halves, packing it lightly. Top each with shredded Monterey Jack cheese.
Return to the oven and bake for 8 to 10 minutes, until the cheese is melted and bubbly and the peppers are tender when pierced with a knife.

Notes

Make-Ahead Instructions

You can assemble the stuffed peppers up to 24 hours in advance without the cheese. Cover tightly and refrigerate. Let them sit at room temperature for about 30 to 45 minutes before baking, then top with cheese and bake, covered, in a 350°F oven until heated through.

For longer storage, freeze fully baked peppers. Let them cool completely, wrap individually in foil, and place in a zip-top freezer bag for up to 2 months. Thaw overnight in the refrigerator, then transfer to a baking dish and reheat as directed above, uncovering for the last few minutes to finish melting the cheese on top.

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