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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted poblano or bell peppers filled with seasoned meat, rice, black beans, and corn, then baked until the cheese melts. Charred skins are steamed and peeled for a tender bite, finished with salsa and fresh cilantro.
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Prep Time 20 minutes
Cook Time 35 minutes
steaming the peppers 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large poblano or bell peppers Choose peppers that can stand upright in a baking dish.
Stuffing
  • 1 lb ground beef
  • 1 onion Dice into small pieces.
  • 3 cloves garlic Minced.
  • 1 cup cooked rice
  • 1 cup black beans
  • 1 cup corn kernels
  • 0.5 cup shredded Oaxaca or mozzarella cheese Measure separately from the remaining cheese.
  • 1 cup salsa roja
  • 0.5 cup diced tomato
  • 1 tsp cumin
  • 0.25 salt and pepper To taste; season in the skillet.
Garnish
  • 0.25 cup fresh cilantro, chopped For serving.
  • 0.5 cup shredded Oaxaca or mozzarella cheese Use as the topping for baking. If your cheese is pre-shredded, this can be mixed in with the stuffing as well, but keep some for the top.

Equipment

  • 1 sheet pan
  • 1 large skillet
  • 1 baking dish

Method
 

Roast and prep the peppers
  1. Roast the peppers directly over a gas flame or under the broiler until charred all over, about 5 minutes, turning as needed so the skins blister evenly.
  2. Place the charred peppers in a plastic bag and steam for 10 minutes, until the skins look loosened and steamy inside.
  3. Peel off the charred skin and make a careful slit down the side, keeping the pepper intact so it can hold stuffing without breaking.
  4. Gently remove the seeds from each pepper, keeping the pepper cavity open and ready to fill.
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 roja, diced tomato, cumin, salt, and pepper, and mix until the ingredients are evenly combined.
  4. Simmer the mixture for 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Stuff and bake
  1. Stuff each roasted pepper with the meat mixture and place them in a baking dish so they sit upright.
  2. Top with the remaining cheese and bake at 350°F for 20 minutes, until the cheese is melted and lightly browned at the edges.
  3. Let the peppers rest for 5 minutes, then garnish with chopped cilantro before serving.

Notes

For cleaner filling, keep peppers intact by slitting just one side and scraping seeds gently; if they wobble, trim the bottom char lightly after roasting so they stand upright. Refrigerate leftovers in a covered container up to 3 days. Freeze stuffed peppers for up to 2 months; thaw in the fridge overnight and reheat at 350°F until hot. For a lighter option, use 93% lean ground beef or substitute turkey while keeping the same seasoning and bake time.