Stuffed Mexican Peppers
Flavorful stuffed peppers filled with a savory mixture of corn, chili, onions, and crunchy crushed corn chips, baked to perfection—perfect for a hearty, spicy Mexican-inspired meal.
Ingredients
Instructions
- Mix the chopped onion, Mexican corn, and chili (no beans) together in a bowl.
- Add the crushed toasted corn chips and mix well.
- Stuff the mixture into the hulled out bell peppers.
- Place the filled peppers in a casserole dish.
- Pour water into the dish around the peppers.
- Cover the dish with a lid or foil.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added flavor, consider sautéing the chopped onion before mixing it with the other ingredients. If you want a spicier kick, add some chopped jalapeños or a dash of hot sauce to the stuffing. If you don't have Mexican corn, regular corn can be substituted, but it may lack some flavor depth. This dish is a great way to use up leftover ingredients from other Mexican recipes.
Serving Suggestions
Serve the stuffed peppers hot, garnished with fresh cilantro or a dollop of sour cream. They pair beautifully with Pico De Gallo (Relish) for a refreshing contrast. You can also serve them alongside a simple green salad or some Mexican Fried Rice for a complete meal. Consider offering extra toppings like shredded cheese or avocado slices for customization.
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 heat in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. For a quicker option, you can also microwave them.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Mexican Peppers contains roughly 567 calories, with 17g protein, 118g carbohydrates, and 19g fat. It is an excellent source of dietary fiber (259% of the Daily Value), protein (33% of the Daily Value), and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 789mg per serving (34% 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 a day in advance. Simply stuff the peppers and store them in the refrigerator until you're ready to bake them. Just add a few extra minutes to the baking time if they are coming straight from the fridge.
What type of bell peppers should I use?
Any color of bell pepper works well for this recipe, including green, red, yellow, or orange. Each variety offers a slightly different flavor profile, with red peppers being sweeter. Choose peppers that are firm and have a good shape for stuffing.
Can I freeze the stuffed peppers?
Yes, you can freeze the stuffed peppers before baking. Wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to 3 months. To bake, thaw in the refrigerator overnight and then follow the baking instructions.
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).