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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted poblano or bell peppers are charred, peeled, then filled with a seasoned beef-and-rice mixture and baked until the cheese melts. Expect a tender pepper shell, a hearty filling, and a fresh cilantro finish.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 4 large poblano or bell peppers
Filling
  • 1 lb ground beef
  • 1 onion, diced
  • 3 garlic, minced
  • 1 cup cooked rice
  • 1 cup black beans
  • 1 cup corn kernels
  • 1 cup shredded Oaxaca or mozzarella cheese
  • 1 cup salsa roja
  • 0.5 cup diced tomato
  • 1 tsp cumin
  • 1 Salt and pepper to taste
Garnish
  • 0.25 cup fresh cilantro, chopped

Equipment

  • 1 sheet pan
  • 1 large skillet
  • 1 baking dish

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.
  2. Place the charred peppers in a plastic bag and steam for 10 minutes so the skins loosen.
  3. Peel off the charred skin and discard it, leaving the peppers intact.
  4. Make a careful slit down the side and gently remove the seeds, keeping the pepper intact for stuffing.
Cook 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.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  3. Stir in the cooked rice, black beans, corn, 1/2 cup cheese, salsa roja, diced tomato, cumin, and salt and pepper to taste.
  4. Simmer the mixture for 5 minutes until hot and well combined, then remove from heat.
Stuff, bake, and serve
  1. Stuff each roasted pepper with the meat mixture and place them in a baking dish.
  2. Top with the remaining cheese and bake at 350°F for 20 minutes until the cheese is melted and bubbling.
  3. Garnish with chopped fresh cilantro before serving.

Notes

For easier peeling, keep the peppers in the plastic bag while they steam—10 minutes is enough to loosen the skins without turning them soggy. Refrigerate leftovers in a sealed container for up to 3 days and reheat in the oven at 325°F until warmed through. Freezing is not recommended because the peppers can soften after thawing. If you want a vegetarian version, swap the ground beef for crumbled sautéed mushrooms or plant-based ground and keep the rest of the filling the same.