20-Min Cheesy Stuffed Pepper Yucatán
A TikTok-friendly riff on queso relleno — roasted bell pepper stuffed with melty cheese and ground meat, finished with a bright tomato-herb sauce. All in one skillet under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 6 oz ground beef
- 2 whole large red or yellow bell peppers
- 1 cup quesillo or mozzarella cheese, shredded
- 1 can canned diced tomatoes (14 oz)
- ½ tbsp achiote paste (or 1 tsp paprika + 1/4 tsp cumin)
- ¼ cup fresh cilantro, chopped
- 1 whole lime
- 2 tbsp olive oil
Instructions
- 1
Halve the peppers lengthwise, remove seeds and stems, and brush all over with olive oil.
- 2
Heat remaining oil in a large skillet over medium-high until shimmering, ~1 minute.
- 3
Brown ground beef, breaking up with a spoon, until no pink remains, ~5 minutes. Stir in achiote paste.
- 4
Divide cheese between pepper halves, then nestle them cheese-side up around the meat in the skillet.
- 5
Pour diced tomatoes (with juice) around the peppers, then cover and simmer 6 minutes until peppers soften.
- 6
Squeeze lime juice over everything, scatter cilantro on top, and serve straight from the skillet.
Tools you’ll need
- large skillet (12-inch) with a lid
- cutting board
- chef's knife
- wooden spoon
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