Mexican Stuffed Peppers Recipe
This Mexican stuffed peppers recipe brings together a savory blend of seasoned meats, beans, and rice, all baked to perfection in bright bell peppers for a delicious and nutritious meal the whole family will love.
Servings: 12
Ingredients
- 1 lb. ground chicken
- ½ lb. ground pork
- 1 teaspoon salt
- 3 tablespoons taco seasoning
- 2 cup corn kernels
- 30 oz. black beans drained and rinsed
- 4 oz. green chilis
- 16 oz. salsa any brand*
- 2 cups cooked white rice or quinoa
- 2 cups shredded Mexican-style cheese
- 10-12 medium bell peppers remove the tops and remove the innards*
Instructions
- Heat a large skillet over medium/high heat. Add the ground chicken and pork to the skillet and break the meat up with a spatula. Season with salt and cook for 3-4 minutes. Season with taco seasoning and mix to combine.
- Add the corn, black beans, green chilis, and salsa to the skillet and bring to a gentle boil. Cook for an additional 2-3 minutes.
- Remove the skillet from the heat and transfer the meat mixture to a large bowl. Add the rice to the meat mixture and stir to combine.
- Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with cooking spray. Place the bell peppers in the pan. You may need more than one pan depending on the size of your peppers.
- Fill each pepper with the meat and rice filling and bake for 20 minutes. Remove from the oven and top each pepper with cheese. Bake for an additional 15-20 minutes.
- Remove the peppers from the oven and serve immediately.
Video
Notes
- How many peppers are used will be determined by how big of peppers you have and how much filling there is.
- The brand and type of salsa used will determine the flavor of the peppers. It will also determine if any extra spice is added.
- For a spicier flavor, use canned jalapeños in place of the green chilis. You can also add 1-2 tablespoons of spicy hot sauce to the meat mixture.
- You can use any type of ground meat that you would like.
- Freeze leftovers by wrapping individually in tinfoil. Or store in an airtight container in the refrigerator.
- This recipe was updated in August 2024. Find the original recipe and ingredients HERE.
Nutrition
Calories: 351kcal | Carbohydrates: 38g | Protein: 23g | Fat: 13g | Fiber: 10g | Sugar: 7g