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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted charred poblano or bell peppers, filled with seasoned ground beef, rice, black beans, corn, and melted cheese. Bake until the cheese melts and garnish with fresh cilantro for a colorful, savory finish.
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Prep Time 20 minutes
Cook Time 35 minutes
steaming 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 poblano or bell peppers Use roasted poblano or bell peppers.
Filling
  • 1 lb ground beef
  • 1 onion Dice the onion.
  • 3 garlic Minced garlic.
  • 1 cup cooked rice
  • 1 cup black beans
  • 1 cup corn kernels
  • 0.5 cup shredded Oaxaca or mozzarella cheese Use 1/2 cup in the filling and the rest for topping.
  • 1 cup salsa roja
  • 0.5 cup diced tomato
  • 1 tsp cumin
  • 0.25 fresh cilantro Chopped, for garnish.
  • 0.5 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast and prep the peppers
  1. Roast the poblano or bell peppers directly over a gas flame or under the broiler until charred all over, about 5 minutes, then place them on a sheet pan.
  2. Transfer the peppers to a plastic bag and let them steam for 10 minutes, then peel off the charred skin.
  3. Make a careful slit down the side of each pepper and gently remove the seeds while keeping the pepper intact.
Cook the filling
  1. Brown the ground beef with the diced onion in a large skillet over medium-high heat until the beef is no longer pink.
  2. Add the minced garlic and cook for 1 minute, stirring until fragrant.
  3. Stir in the cooked rice, black beans, corn, 1/2 cup cheese, salsa, diced tomato, cumin, salt, and pepper.
  4. Simmer the mixture for 5 minutes until combined and hot throughout.
Assemble and bake
  1. Stuff each roasted poblano or bell pepper with the meat mixture and place them in a baking dish on the sheet pan.
  2. Top each stuffed pepper with the remaining cheese, then bake at 350°F for 20 minutes until the cheese is melted.
  3. Garnish with chopped fresh cilantro before serving.

Notes

For cleaner slices, keep the peppers intact while seeding and steam-peel them in the bag until the skins loosen. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because the roasted peppers can soften. For a lighter option, swap half the ground beef for extra beans or use lean ground turkey while keeping the same seasonings.