Mexican Stuffed Bell Peppers
Hearty Mexican stuffed peppers bursting with smoky tomato, savory beef, and gooey cheese—perfect for family dinners or potluck gatherings.
Ingredients
Instructions
- Remove the tops from the green peppers and scoop out the seeds and membranes.
- Place the peppers in a large Dutch oven and cover with water; bring to a boil and simmer for 5 to 7 minutes until slightly softened.
- Drain the peppers and set aside in a casserole dish.
- Meanwhile, in the same pot, brown the ground beef over medium heat, then add the chopped onion, pepper, and garlic salt, cooking until the onion is translucent.
- Stir in the can of Ro‑Tel with juice and the can of tomato paste, simmering for 5 minutes to meld the flavors.
- Fold in the cooked rice and cook for an additional 2 minutes, then remove from heat.
- Fill each pepper with the beef mixture, place them back in the casserole dish, and top with sliced processed cheese.
- Cover the dish with foil and bake at 375°F (190°C) for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Remove the foil, bake an additional 5 minutes if you’d like a golden top, then serve hot.
- Optional: garnish with chopped cilantro or a squeeze of lime for extra zing.
Tips & Substitutions
For a healthier twist, you can substitute ground turkey or chicken for the beef. If you prefer a vegetarian option, try using black beans or lentils. Adding spices like cumin or chili powder can enhance the flavors. Consider using different colored bell peppers for a vibrant presentation. If you have leftover filling, it makes a great topping for taco salad or tacos.
Serving Suggestions
These Mexican stuffed bell peppers are perfect as a main dish, and they pair beautifully with a fresh side salad or tortilla chips. For a hearty meal, serve with a side of beans or rice. They also make a great addition to a taco night, complementing other Mexican recipes like enchiladas or taco casserole.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish, cover with foil, and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also microwave them for a quick option, but the oven helps maintain the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Stuffed Bell Peppers contains roughly 521 calories, with 14g protein, 98g carbohydrates, and 9g fat. It is an excellent source of vitamin C (56% of the Daily Value), protein (29% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1084mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers in advance. Assemble them and store them unbaked in the refrigerator for up to 24 hours. When you're ready to eat, just bake them as directed. This is a great way to save time on a busy weeknight.
What can I use instead of processed cheese?
If you prefer a different cheese, shredded cheddar, Monterey Jack, or a Mexican blend work well as alternatives. Just be sure to adjust the amount based on your taste preference, as different cheeses melt differently and can impact the overall flavor of the dish.
How do I know when the peppers are cooked perfectly?
The peppers should be slightly tender but still have a little bite to them. When baked, the cheese should be melted and bubbly, and you can check the peppers by inserting a fork to see if they are soft enough without being mushy. Aim for a balance of firmness and tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).