Mexican Stuffed Peppers

Mexican Stuffed Peppers are the perfect way to eat your vegetables, all the while enjoying the taste and flavors of Mexican food.  Topped off with jalapeños and  Crema Mexicana, you will love every bite.

Mexican Stuffed Peppers

I love food like bell peppers because they can be used in so many different ways, and that is why these Mexican Stuffed Peppers are one of my favorite things to make with peppers.  Bell peppers don’t have much taste to them, and that is why adding all the spices, beef and cheese to fill them with is so fun, because they won’t take away from what you have going on, on the inside.  Just think of all the many things we can make inside one little bell pepper.

If you don’t like beef or if you are a vegetarian these stuffed peppers still will be amazing.  You can easily swap out ground  chicken, pork, or turkey for the beef and just as easily omit the meat all together.  These peppers make a great meal for friends and family, served with some homemade chips and salsa and there you have it, dinner is done.  You can even use your stuffed pepper as the dip for your chips and load it up with sour cream and guacamole.

Be creative with your food, it will keep you inspired and excited about cooking and creating new things.  Take this recipe and make it your own.  Add some of your favorite Mexican inspired flavors.  Mexican Stuffed Peppers will be all you need for a fun, Mexican inspired meal tonight.

How do you cook stuffed peppers?

• Cut peppers in half lengthwise and discard seeds and membrane.
• Fill each pepper halves with filling mixture, top with cheese and place on a rimmed baking sheet.
• Add 1/2 cup of water to the baking sheet around the peppers and bake covered, in the oven at 400 degrees for 20-20 minutes.

How do you make Mexican Stuffed Peppers?

• Pre-heat oven to 400 degrees.
• Wash, and halve peppers lengthwise.  Discard seeds and membranes. Set aside.
• Brown meat in a hot skillet and add in onion, green chilis, black beans, rice, tomato paste, taco seasoning, and garlic salt.  Stir to combine.
• Place filling mixture in each pepper and top with shredded cheese.
• Bake covered, for 20-25 minutes, until cheese is melted and peppers are just tender.
• Garnish with jalapeños and Crema Mexicana

Tips for making the best Mexican Stuffed Peppers:

• Pick you favorite bell pepper or mix it up.  The red, yellow and orange tend to be a little bit sweeter than the green, but they all work perfect in this recipe.
• Make sure to use cheese that you shred.  The cheese that comes already shredded doesn’t melt well and will come out hard rather than soft and gooey.
• Don’t be afraid about adding the water to the pan, if you don’t want to use a rimmed sheet pan you can use rectangular baking dish.  The water helps to steam the pepper and make the soft and tender.
• You can absolutley use ground chicken, pork, or turkey if you don’t like beef.  You can also leave the meat out all together for a vegetarian version.
• Serve nice and warm with a side of tortilla chips to scoop out the meat mixture of your pepper.

Looking for more Sheet Pan Recipes?

• Herb Garlic Butter Smashed Potatoes
• Sheet Pan Garlic Butter Surf and Turf
• The Best Texas Sheet Cake
• Sheet Pan Garlic Shrimp Boil
• Sheet Pan Beef Nachos
• Sheet Pan Shrimp Fajitas