Best Stuffed Mexican Peppers Recipes

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

CHILES EN NOGADA (MEXICAN STUFFED POBLANO PEPPERS IN WALNUT SAUCE)

Steps:

• Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
• Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
• Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
• Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
• Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

MEXICAN BEEF-STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

MEXICAN-STYLE STUFFED PEPPERS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
• Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

MEXICAN STUFFED PEPPERS

Steps:

• Preheat oven to 375°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes; drain. Stir in tomatoes, rice mix and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 6-8 minutes., Cut and discard tops from peppers; remove seeds. Place peppers in a greased 13x9-in. baking dish. Place 1/3 cup beef mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Bake, covered, 25 minutes., Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted and peppers are crisp-tender, 5-10 minutes.

MEXICAN-STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and celery over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings, green chiles, 1 cup salsa and rice., Cut off and discard tops from peppers; remove seeds. Fill peppers with beef mixture. Place in a 13x9-in. baking dish coated with cooking spray. Add water to dish., Bake, covered, until peppers are tender and filling is heated through, 45-50 minutes. Top peppers with remaining salsa and cheese. Bake, uncovered, until cheese is melted, 2-3 minutes.

MEXICAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 3/4 cup water and taco seasoning into ground beef; simmer until water has evaporated, about 5 minutes.
• Heat vegetable oil in a separate skillet over medium heat; cook and stir rice in the hot oil until fragrant and golden brown, about 5 minutes. Add 1 cup water, salsa, onion, and garlic; bring to a boil. Lower heat, cover skillet, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir ground beef mixture into rice mixture.
• Spoon a layer of ground beef-rice mixture into each bell pepper; top with a layer of Mexican cheese and a layer of nacho cheese-flavored tortilla chips. Repeat layering ingredients into bell peppers, ending with a Mexican cheese layer. Arrange stuffed peppers in a 9x9-inch baking dish.
• Bake in the preheated oven until bell peppers are tender and cheese is lightly browned, about 30 minutes.

MEXICAN CHICKEN STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
• Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
• Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.

MEXICAN CHICKEN-STUFFED PEPPERS

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Cook chicken, onions, garlic and seasonings in large skillet on medium-high heat 7 to 9 minutes or until chicken is done, stirring occasionally.
• Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes and beans. Cook 5 to 6 minutes or until slightly thickened, stirring frequently. Meanwhile, remove cores and seeds from pepper shells; stand, fill sides up, in shallow pan.
• Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover.
• Bake 40 minutes. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake 5 minutes or until melted.

MEXICAN RICE STUFFED POBLANO PEPPERS

Steps:

• Fry rice in a little olive oil until it is lightly browned. (3-5 minutes).
• add rotel (and juice), garlic, onion, cumn.
• fry one more minute and pour into sauce pan with the water and beans.
• boil for 15 minutes or until tender.
• in the mean time, slice poblano peppers in half and remove seeds.
• Broil peppers for 3-5 minutes to begin roasting.
• Pile rice mix on top of poblano peppers and sprinkle with cheese.
• bake for 15-20 minutes, until cheese is lightly browned.

MEATLESS MEXICAN STUFFED PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
• Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
• Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

BELL PEPPERS STUFFED WITH MEXICAN CAULIFLOWER RICE

Steps:

• Chop cauliflower into rice-like shapes using a vegetable chopper and set aside.
• Mix diced tomatoes, tomato sauce, garlic salt, and Italian seasoning together in a bowl and set aside.
• Bring a large pot of water to a boil. Add bell peppers and cook 5 to 7 minutes. Remove from water and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium heat. Cook and stir hamburger meat in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Clear an area in the center of the skillet and add chorizo. Cook about 5 minutes; stir into hamburger meat in the skillet. Add chopped cauliflower and cook, stirring frequently, about 10 minutes.
• Remove skillet from heat and add 1/2 the tomato sauce mixture. Stir thoroughly.
• Fill each bell pepper with meat mixture and place in a small glass casserole dish. Cover with remaining tomato sauce mixture.
• Bake in the preheated oven for 20 minutes. Remove stuffed peppers from the oven and cover with shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, about 5 minutes more.

EASY MEXICAN STUFFED PEPPERS

Steps:

• Place oven rack in middle of oven and set oven to broil. Prepare rice in the microwave or skillet according to package instructions, about 90 seconds.
• Heat a large skillet to medium-high and add ground beef. Cook until brown, about 5 minutes, stirring to crumble. Sprinkle with taco seasoning; cook 1 minute. Stir in rice. Remove from heat.
• Meanwhile, place bell peppers cut-side down on a baking sheet and place in oven set to broil. Cook until slightly tender and browned on bottoms, about 8 to 10 minutes. Remove from oven, let cool slightly, and stuff each pepper evenly with rice and beef mixture.
• Top each pepper with cheese and return to oven. Broil 2 to 3 minutes or until the cheese bubbles slightly and starts to brown. Remove from oven and top with avocado.

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS

Steps:

• Preheat the oven to 385 degrees F (200 degrees C).
• Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
• Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
• Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

MEXICAN STUFFED PEPPERS WITH RANCHERO SAUCE

Steps:

• 1. Cut tops off bell peppers and de-seed. Save tops.
• 2. Place the peppers in a large pot of hot water and allow them to cook a bit on medium-low heat until tender while everything cooks, about 10 minutes. Not soggy, you still want them to stand.
• 3. Add the ground beef, onion, and bell pepper pieces to a 4 or 5-quart Dutch oven.
• 4. Brown and drain grease. Preheat the oven to 350.
• 5. Add the taco seasoning, tomato sauce, and 2 tomato sauce cans of water to the meat. If too dry, add a little bit of extra water. The goal is the consistency of a Mexican jambalaya. If desired, you can add a bit of chili powder and cumin. Let simmer for the flavors to meld together.
• 6. Add the cooked rice after simmering. Turn to the lowest setting or turn off the stove.
• 7. Next prepare the ranchero sauce. In a large skillet, add butter and melt. Saute the 1/2 chopped onion in butter.
• 8. Then sprinkle in the flour in (you may not need all of it). Stir like making a gravy.
• 9. Add the can of Rotel tomatoes and keep stirring.
• 10. A little at a time, add the 3 cups of chicken broth until all blended and until it starts to thicken. You may not need all the broth.
• 11. Place the peppers in a 9X13 baking dish. Then fill them with the meat and rice mixture, almost overfilling them (you may have some mixture leftover).
• 12. Next, pour some of the ranchero sauce over each pepper.
• 13. As an option, add a slice of American cheese over each pepper.
• 14. Pour the remaining ranchero sauce in the baking dish to flood the pan.
• 15. Bake for about 30 minutes.

MEXICAN STUFFED PEPPERS FOR TWO

Steps:

• Heat oven to 400ºF.
• Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to boil; simmer on low heat 5 min., stirring occasionally. Remove half the meat mixture; cool, then refrigerate or freeze for another use.
• Stir 1/2 cup of the remaining water into remaining seasoned meat in skillet. Add tomatoes; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Meanwhile, cut tops off peppers; discard tops and seeds. Mix salsa and remaining water in bottom of 9-inch square baking dish. Stand peppers in baking dish.
• Add 1/2 cup cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.
• Bake 35 to 40 min. or until peppers are tender. Serve with sauce from baking dish.

MEXICAN CHICKEN STUFFED BELL PEPPERS

Steps:

• Heat oven to 400ºF.
• Place bell pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
• Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, stuffing, corn, jalapeño peppers and half the cheese.
• Spoon chicken mixture into pepper halves. Cover.
• Bake 15 min. or until filling is heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.

MEXICAN STUFFED BELL PEPPERS

Steps:

• Pre-heat oven to 350°F Set large pot of water to boil.
• Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
• Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
• Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
• Remove from heat.
• Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
• Stir in corn bread (it will crumble) and 3/4 cup cheese.
• Spoon filling into peppers.
• Top with remaining 1/4 cup cheese.
• Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.

MEXICAN-GREEK STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
• Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish.
• Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.