mexican stuffed peppers

Mexican Stuffed Peppers are one of our favorite easy, healthy dinners! Colorful bell peppers stuffed with authentic Mexican-spiced chicken, rice and cheese.

Mexican Stuffed Peppers

large bell peppers

extra virgin olive oil

chicken (or turkey (I used chicken))

chili powder

cumin

garlic powder

salt

black pepper

fire-roasted diced tomatoes (with juices, 14 ounces)

brown rice (quinoa or cauliflower rice)

cheese

avocado

fresh cilantro

Salsa

Sour cream (or plain Greek yogurt)

lime juice

Preheat your oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking apart the meat, until the chicken is browned and cooked through, about 4 minutes. Drain off any excess liquid, then pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.

Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.

Pour a bit of water into the pan with the peppers—just enough to barely cover the bottom of the pan. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted. Top with any of your favorite fixings, and enjoy hot.

https://content.jwplatform.com/videos/wa3CiNhE.mp4

Mexican Stuffed Peppers are a simple and delicious recipe! Cheese, beans, rice, peppers and seasoned ground meat come together to knock it out of the park. Put this one on your dinner meal plan now!

mild pork sausage, browned*

sweet yellow onion (diced)

garlic (minced)

taco seasoning (1.25 ounces)

black beans (I used canned)

brown rice

Mexican cheese blend

jalapeno pepper

sour cream ( salsa, salsa con queso, guacamole)

Cut the top off of each pepper, clean insides and set hollowed peppers aside. Cut away stems from tops and dice remaining pepper pieces.

Saute diced pepper, onion and garlic for about 15 - 20 minutes, until onions and pepper are soft and translucent.

In a large bowl, combine sausage, diced pepper, onion, garlic, rice, beans, taco seasoning and two cups of cheese. Mix thoroughly and stuff tightly into hollowed peppers.**

Place peppers upright in a large covered roaster or casserole dish. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle remaining cup of cheese over peppers. Broil high for about three minutes (until cheese is melted and starting to bubble).

Enjoy!

WAIT! don't forget the garnishes. Check out my Restaurant Style Salsa Recipe, Simple Guacamole Recipe, and Bacon Salsa Con Queso Recipe!

These easy, cheesy, Mexican-inspired vegetarian stuffed peppers are filled with healthy grains, quinoa, black beans, and tons of flavor. Leave out the cheese for a vegan option!

Vegetarian Stuffed Peppers - Mexican-Style

bell peppers (seeded and halved lengthwise)

quinoa rice

olive oil

onion

chilli powder (*see note)

onion powder

oregano

paprika

black beans

tomatoes

cilantro (chopped,

Monterey Jack cheese (1 cup for filling and 1 cup for topping)

Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.

Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.

Cook the rice and quinoa blend according to package directions

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.

Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute.

Add the beans, tomato sauce, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat.

Stir in the quinoa rice blend.

Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine.

Divide the filling between the 8 pepper halves.

Sprinkle with the remaining cup of cheese and cover the dish with foil.

Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Sprinkle with chopped cilantro and serve.

https://embed.mediavine.com/videos/ohhyvan3ptw2fjndb1ne

Vegetarian Stuffed Pepper - Mexican-Style

How to make the best stuffed peppers with ground beef, rice, and cheese. A quick and easy stuffed pepper recipe you can make ahead. Healthy!

Stuffed Peppers

beef (or swap

Italian seasoning

spinach

fire-roasted diced tomatoes

cheddar cheese

shredded pepper jack cheese (or additional cheddar)

For serving: chopped fresh parsley or cilantro

Slice

Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom down through the stem. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.

Cook

Heat a Dutch oven or similar deep, wide skillet over medium-high. Add the beef and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until the meat is browned and fully cooked and the onion is tender, about 7 minutes. Drain off any excess fat.

Stir

Stir in the Italian seasoning, cumin, garlic powder, salt, and pepper. Let cook for 30 seconds.

Spinach

Stir in the spinach a few handfuls at a time, cooking until it wilts down; this will take between 1 and 2 minutes.

Tomatoes

Pour in the can of diced tomatoes along with the juices. Let simmer for 1 minute.

Remove

Remove the pan from the heat. Stir in the rice (or your grain of choice), 1/4 cup of the cheddar, and 1/4 cup of the pepper jack. Taste and add additional salt and/or pepper as desired.

Filling

With a spoon, mound the filling inside the peppers, then top with the remaining cheeses. The peppers will be very full.

Pour

Pour a bit of water into the pan with the peppers—just enough to scantly cover the bottom of the pan. I like to put the water in a liquid measuring cup, then carefully pour it around the outside (be careful not to pour it into the peppers themselves).

Bake

Bake the stuffed peppers uncovered for 30 to 35 minutes, or until the peppers are tender and the cheese is melted. Top with parsley or cilantro. Serve hot.

https://content.jwplatform.com/videos/V77pxHuN.mp4

Tender stuffed peppers with ground beef, brown rice, cheese and spices are a healthy meal the whole family will love. Easy and scrumptious!

Stuffed Peppers Recipes

These oven-baked Mexican stuffed peppers with rice, beans, vegetables and vegan cheese is a popular meatless recipe that’s easy to make, healthy, gluten-free and so delicious! Serve with vegan aioli, you’ll have the perfect plant-based lunch or dinner for the whole family!

Vegan Mexican Stuffed Peppers

rice

vegetable broth (or salted water

tbsp oil (for frying)

onion (chopped)

garlic

paprika powder

tsp chili powder (or more if you like it spicier)

tsp cumin

corn (rinsed & drained)

oz chopped tomatoes (or passata)

salt and pepper (to taste)

bell peppers (halved & seeded)

vegan grated cheese

recipe Vegan Aioli

green hot peppers (or jalapeños, sliced)

scallions (sliced)

parsley or cilantro

Cook the rice in vegetable broth (or salted water) according to package directions. Then allow to cool, gently fluffing occasionally (can be cooked ahead).

Heat the oil in a large skillet and and sauté the onion for 1-2 minutes until translucent. Then add the garlic and sauté for 30 seconds. Then add the paprika, chili and cumin and sauté briefly.

Turn off the heat and stir in the rice, beans, corn and tomatoes. Season with salt and pepper to taste and fold in half of the vegan grated cheese.

Preheat the oven to 428 °F (220 °C) and cover the bottom of an ovenproof pan or casserole dish with a little water (about ¼ cup).

Place the halved peppers in the baking dish and fill with the Mexican rice. Top with the remaining cheese and cover the pan or dish with a lid (or aluminum foil).

Bake the stuffed peppers for 30 minutes. Then remove the lid, reduce the heat to 392 °F (200 °C) and bake for another 10-15 minutes or until the peppers are tender and lightly golden brown.

Meanwhile, prepare the aioli according to this recipe.

Garnish the stuffed peppers with hot peppers or jalapeños, spring onions and parsley or cilantro as desired and serve with vegan aioli.

*Note: Check out the recipe video + step-by-step instructions above!

Chiles en Nogada are full of Mexican history. Puebla nuns invented the dish in 1821, to honor a visit by Mexican General Augustín de Iturbide. The dish features the colors of the Mexican flag: white creamy walnut sauce sprinkled with bright red pomegranate seeds and fresh green parsley. This dish is commonly served to celebrate Mexican Independence Day on September 16.

Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)

chile poblanos

roma tomatoes

½ white onion (finely chopped)

pork

¼ teaspoon ground pepper

cloves

cinnamon

nutmeg

thyme

white vinegar

peaches

gala apples

pears

white cooking wine

parsley (chopped)

raisins

almonds

milk (plus more if needed)

crema Mexicana

cream cheese (softened)

goat cheese (softened)

walnuts

sugar

Pomegranate seeds

parsley

Preheat broiler.

Rinse pepper thoroughly to remove dust particles. Place peppers evenly in a single layer on a foil-lined cookie sheet. Pierce each chile with a knife.

Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 3 to 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.

Place roasted peppers in a plastic bag, and when cool, peel off blackened skin. Using a small sharp knife, carefully slit roasted chiles open along one side. Remove seeds, leaving stems attached. Set aside to fill later.

Boil tomatoes for 5 to 10 minutes and peel. Let cool and chop.

In a large skillet, over medium heat, add oil. Add onions and sauté until translucent, about 2 minutes add garlic and continue to cook for another minute.

Add ground pork and add all spices and vinegar.

After 8 minutes of stirring and breaking up meat and meat is cooked add chopped tomatoes, peaches, apples, pears, wine, and parsley. Stir and cook for 5 minutes uncovered. Cover and cook for an additional 5 minutes to steam and soften fruit.

Add raisins and almonds and combine and let cook for an additional 10 minutes uncovered.

While mixture is cooking make the sauce. In a blender place milk, crema, wine, cream cheese, goat cheese, walnuts and blend. Add more milk as needed to make mixture creamy. Add sugar and blend.

Assemble poblanos by stuffing with filling.

Pour cream sauce over the poblanos and ganish with pomegranate seeds and chopped parsley.

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Top 6 mexican stuffed peppers recipes from across the web

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Mexican Stuffed Peppers

Mexican Stuffed Peppers

Vegetarian Stuffed Peppers - Mexica...

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Vegan Mexican Stuffed Peppers

Chiles en Nogada (Stuffed Poblano C...

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