Mexican Stuffed Peppers with Beef
Roasted poblano or bell peppers stuffed with seasoned ground beef, rice, and cheese, then topped with melted Oaxaca or cheddar. Ready in under an hour with minimal prep.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 whole poblano or bell peppers (any color)
- 1 lb ground beef
- 1.5 cups cooked white or brown rice
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1.5 tsp cumin and chili powder (or Mexican seasoning blend)
- 1.5 cups shredded cheddar or Oaxaca cheese
- 1 cup salsa (mild or spicy, your choice)
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F. Line a 9x13-inch baking dish with a light coating of oil.
- 2
Cut each pepper lengthwise, leaving the stem intact. Scoop out seeds and white ribs with a spoon.
- 3
Heat oil in a large skillet over medium-high. Add diced onion and cook until soft, ~3 minutes.
- 4
Add garlic, stir until fragrant, about 30 seconds.
- 5
Add ground beef, breaking up with a spoon, until no pink remains, ~6 minutes.
- 6
Stir in cumin and chili powder, cook until fragrant, 30 seconds.
- 7
Remove from heat. Fold in rice, 1 cup cheese, and 0.5 cup salsa. Season with salt and pepper.
- 8
Arrange pepper halves cut-side up in the baking dish. Divide beef filling evenly among them.
- 9
Pour remaining 0.5 cup salsa around peppers. Top each with remaining 0.5 cup cheese.
- 10
Cover with foil. Bake 20 minutes. Remove foil and bake until cheese melts and peppers soften, ~5 more minutes.
- 11
Rest 5 minutes before serving. Garnish with fresh cilantro or diced onion if desired.
Tools you’ll need
- 9x13-inch baking dish
- large skillet
- wooden spoon
- chef's knife
- cutting board
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