Spice Up Dinner with Flavor-Packed Mexican Stuffed Peppers

Imagine slicing into a vibrant stuffed pepper and being greeted by a rush of savory, cheesy, and utterly delicious Mexican flavors. The juicy beef and rice filling, oozing with melted cheese, is a culinary delight that’s surprisingly light. Yes, you heard right – this generously portioned stuffed bell pepper is only around 387 calories! It’s a healthy and satisfying meal that feels like a treat.

The Magic of Stuffed Peppers

There’s something inherently more appealing about stuffed dishes. Think of stuffed zucchini blossoms, stuffed mushrooms (like pizza stuffed mushrooms), or stuffed chicken breasts. And who can resist sweet indulgences like caramel stuffed brownies, Nutella stuffed brownies, or Nutella stuffed pancakes?

While brownies and pancakes are fantastic on their own, stuffing them elevates them to a new level. Bell peppers, however, aren’t always the most exciting vegetable raw.

But transform them into stuffed peppers? That’s where the magic happens. Just look at that tempting, molten, cheesy, and flavorful beef and rice filling – it’s a meal that’s both satisfying and visually appealing!

Bell Peppers: The Perfect Vessel for Mexican Stuff

For those not familiar with Australian terminology, “capsicum” is what many in Australia, New Zealand, South Africa, and India call bell peppers. In much of the rest of the world, they are known as “bell peppers” or “sweet peppers.”

These versatile vegetables come in a rainbow of colors. While red and green are the most common, the vibrant yellow and orange varieties are also popular, often bringing to mind the flavors of fajitas – whether chicken or beef.

What Makes These Mexican Stuffed Peppers Special?

This recipe is all about capturing the essence of your favorite Ground Beef Tacos within a bell pepper. It’s loaded with the familiar and beloved seasonings, plus additions like tomato paste and chicken broth to create a juicy, flavorful sauce, and of course, rice to make it a complete meal.

While there are countless variations for stuffed pepper fillings, the robust Mexican flavors consistently come out on top. The bold, punchy seasonings combined with the cheesy, beefy filling are simply perfect for stuffing inside bell peppers! It’s a delightful way to enjoy all that great “Mexican Stuff” in a healthier, more wholesome way.

Step-by-Step to Delicious Mexican Stuffed Peppers

Making these stuffed peppers is quite straightforward, although the assembly does require a bit more time than your average quick weeknight dinner.

A key tip for success is to fully cook the rice with the beef and seasonings on the stovetop before stuffing the peppers. This ensures the rice is perfectly cooked every time. Partially cooking the rice beforehand can sometimes lead to undercooked rice in the oven, so fully cooking it on the stove is the foolproof method.

Another delightful trick in this recipe is adding a layer of cheese in the middle of the filling.

Imagine cutting into a hot Stuffed Pepper and discovering a molten layer of cheese oozing out… No need to just imagine it – try the recipe and see for yourself!

A Filling and Healthy Meal!

This recipe yields enough filling for 5 generously sized peppers, perfect for a hearty meal. You can also use 6 to 7 medium peppers or 8 to 10 smaller ones, making them ideal as appetizers.

Despite their generous size and satisfying filling, these stuffed peppers are surprisingly low in calories – only around 387 calories per giant pepper! That includes the pepper, the flavorful beef and rice filling, and cheese!

Of course, that calorie count doesn’t include optional toppings like sour cream and guacamole. But who can resist a dollop of guac with their Mexican stuffed peppers? Enjoy responsibly!

More Delicious and Filling Low-Calorie Meals

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Mexican Stuffed Peppers Recipe

Author: Nagi

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Category: Mains

Cuisine: Mexican, Western

Rating: 4.96 stars from 69 votes

Servings: 5

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Recipe Video Above. Experience the joy of cutting into these Mexican Stuffed Peppers and discovering the cheesy, flavorful, juicy beef and rice filling. And the best part? They are a guilt-free indulgence at just 387 calories per giant pepper! 🙌🏼

Ingredients

5 large bell peppers (capsicum), about 12cm/4.5″ tall (Note 1)
1 tbsp olive oil
1 onion, chopped (brown, white, or yellow)
3 garlic cloves, minced
350g (12oz) lean ground beef (mince)
1/4 cup tomato paste
1 1/4 cups (315 ml) low sodium chicken broth/stock
1/2 cup uncooked long or medium grain rice (Note 2)
1 cup corn kernels (Note 3)
1 cup finely sliced green onions (or red onion)
1 1/2 cups (150g) shredded mozzarella cheese
1/2 cup (125 ml) water

Mexican Spice Mix:

1/2 tsp cayenne pepper
1 tbsp dried oregano
2 tsp cumin
2 tsp coriander
1.5 tsp onion powder
3/4 tsp salt

Optional Toppings:

Guacamole (Note 5 for Quick Guac recipe)
Sour Cream
1 tbsp fresh coriander/cilantro, finely chopped

Instructions

Preheat oven to 180C/350F.

Prepare the Peppers:

Using a small knife, cut around the top of each bell pepper at a downward 45-degree angle. Remove the tops and discard the seeds. If the peppers don’t sit flat, trim the bottoms slightly. Be careful not to cut holes in the bottom.
Place the peppers in a baking dish that fits them snugly (Note 4).

Make the Filling:

Heat olive oil in a large skillet over high heat.
Add onion and garlic, and cook for 2 minutes until softened.
Add ground beef and cook, breaking it up, until browned.
Stir in the Mexican Spices and cook for 1 minute. Then, add tomato paste and cook for another minute.
Add rice, corn, and chicken broth. Stir to combine, bring to a simmer, then cover and reduce heat to medium-low.
Cook for 13-15 minutes, until the rice is just cooked. The mixture should still be somewhat loose at this stage (see video).
Stir in green onion.

Stuff and Bake:

Spoon half of the filling into the prepared peppers.
Top with half of the mozzarella cheese, then fill the peppers to the top with the remaining beef and rice mixture.
Replace the pepper tops, pour 1/2 cup of water into the baking dish.
Cover tightly with foil and bake for 45 minutes.
Remove the foil and pepper tops. Top with the remaining cheese. Bake for another 5-10 minutes, until the cheese is melted and bubbly.
Serve hot with sour cream and Guacamole! (See Note 5 for Quick Guac).

Recipe Notes:

1. Pepper Size: This recipe is designed for 5 large peppers (about 12cm/4.5″ tall, 8cm/3.5″ wide), 6-7 medium (10cm/4″ tall), or 8 small (8cm/3.25″ tall). Use any color bell pepper you like!
2. Rice: Long or medium grain white rice works best. Basmati or jasmine rice can also be used, but will impart a subtle fragrance. Short grain rice is also suitable, but the filling will be slightly thicker. Sushi rice, brown rice, wild rice, risotto rice, or paella rice are not recommended without adjusting liquid amounts and cooking times.
3. Corn: Use fresh, frozen, or canned (drained) corn.
4. Snug Fit: A snug baking dish helps the peppers stay upright and steam as they cook.
5. Quick Guacamole: For a fast guacamole, mash 1 large avocado in a bowl with 1 tbsp finely chopped coriander/cilantro (optional, but recommended), 1 tbsp lime juice, and 1/2 tsp each of salt and pepper. Mash to your desired consistency and adjust salt and pepper to taste.
6. Nutrition Information: Per stuffed pepper, excluding avocado and sour cream. These are large and very filling portions!

Nutrition Information (per serving):

Keywords: Stuffed Peppers, Mexican Stuffed Peppers, Bell Peppers, Mexican Recipe, Ground Beef Recipe

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