Cheesy Mexican Stuffed Peppers

https://meganvskitchen.com/mexican-stuffed-peppers/

Cheesy Mexican Stuffed Peppers

Stuffed bell peppers filled with seasoned ground meat, rice, beans, corn, and melted cheese, baked until tender and delicious

Prep Time 30

Cook Time 30

Total Time 1

Servings Stuffed Peppers

Ingredients

1½ cups cooked rice
6 large bell peppers any color
1 lb lean ground beef turkey, or chicken
1 small onion diced
1 ½ tablespoons chili powder + more for seasoning the bell pepper
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt + more for seasoning the bell pepper
½ teaspoon ground black pepper + more for seasoning the bell pepper
1 cup frozen corn
1 cup black beans drained and rinsed
1 ½ cups shredded sharp cheddar cheese (divided)
1 cup shredded Monterey Jack pepper jack

Instructions

Prepare the rice according to the package directions.
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray.
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the baking dish. Sprinkle the inside of each pepper with salt, pepper, and chili powder—this is so important for seasoning the peppers themselves.
In a large skillet over medium-high heat, cook the ground meat, onion, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Break up the meat and cook until fully browned, about 4–5 minutes.
Stir in the corn, black beans, cooked rice, Monterey Jack cheese, and 1 cup of cheddar cheese until everything is well combined.
Spoon the filling into each pepper, filling them to the top. Sprinkle the remaining cheese (about 1 tablespoon per pepper) on top.
Bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese has melted.

Notes

Don’t Skip Seasoning the Peppers: Sprinkling salt, pepper, and chili powder inside adds flavor to every bite.

Choose Peppers that Stand Upright: Look for peppers with flat bottoms so they don’t tip over while baking.

Cover with Foil if Needed: If the cheese browns too quickly, loosely cover the dish with foil halfway through baking.

Make It Ahead of Time! Prep the filling up to 2 days ahead, store it airtight in the fridge, then stuff the peppers and bake starting at step 6 when ready.

Nutrition