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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted poblano or bell peppers, a hearty beef-and-bean filling, and melty Oaxaca or mozzarella cheese. Char, steam, peel, and slit the peppers for easy stuffing, then bake until bubbling and golden.
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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
Ingredients Equipment Method Notes

Ingredients
  

Mexican stuffed pepper filling and peppers
  • 4 large poblano or bell peppers Roasted, charred, peeled, and slit; keep intact.
  • 1 lb ground beef Use lean to reduce excess grease.
  • 1 onion, diced
  • 3 garlic, minced
  • 1 cup cooked rice Use fully cooked rice.
  • 1 cup black beans Cooked.
  • 1 cup corn kernels
  • 1 cup shredded Oaxaca or mozzarella cheese Divided: 1/2 cup mixed in, remaining for topping.
  • 1 cup salsa roja
  • 1 /2 cup diced tomato
  • 1 /4 cup fresh cilantro, chopped For garnish.
  • 1 tsp cumin
  • 0.5 Salt and pepper to taste Season the filling; use 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, turning as needed for even blistering (visual cue: blackened, blistered skin).
  2. Place the charred peppers in a plastic bag for 10 minutes to steam (visual cue: skins loosen and look slightly softened).
  3. Peel off the charred skin carefully and keep the peppers intact (visual cue: smooth, roasted green/red pepper flesh).
  4. Make a careful slit down the side and gently remove seeds, keeping the pepper intact (visual cue: an open cavity for stuffing).
Make the beef and bean 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 (visual cue: beef browned and onion softened).
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant (visual cue: garlic smell released and slight browning at edges).
  3. Stir in the cooked rice, black beans, corn, 1/2 cup cheese, salsa, diced tomato, cumin, salt, and pepper (visual cue: mixture evenly coated and cohesive).
  4. Simmer the mixture for 5 minutes until heated through (visual cue: bubbling gently and flavors combined).
Stuff and bake
  1. Stuff each roasted pepper with the meat mixture and place them in a baking dish (visual cue: peppers filled nearly to the top).
  2. Top with the remaining cheese (visual cue: a thick layer of cheese over each pepper).
  3. Bake at 350°F for 20 minutes until the cheese is melted and hot throughout (visual cue: melted, lightly browned cheese).
  4. Garnish with the chopped cilantro before serving (visual cue: bright green flecks on top).

Notes

Roast-and-steam the peppers so the skin peels cleanly; if peppers cool too much, re-warm briefly so they’re pliable for stuffing. Refrigerate leftovers in a sealed container for up to 3 days; freeze stuffed peppers for up to 2 months, thaw in the fridge overnight, then reheat in a 350°F oven until hot. For a lighter option, swap half the ground beef for extra black beans or use lean ground turkey while keeping the seasoning the same.