If you’re on the hunt for a meal that bursts with bold flavors and creamy, melty cheese, look no further than this Cheesy Mexican Stuffed Peppers Recipe. Picture vibrant bell peppers brimming with a savory, spiced ground beef mixture, a touch of tangy enchilada sauce, and layered with gooey Mexican blend cheese that pulls apart with every bite. It’s comfort food with a fun, festive twist that’s not only irresistible but also surprisingly simple to whip up on any busy weeknight.
Ingredients You’ll Need
Every ingredient in this Cheesy Mexican Stuffed Peppers Recipe plays a crucial role, from the freshness of the bell peppers to the perfectly seasoned ground beef mixture and that irresistible melty cheese topping. These simple ingredients come together beautifully to create a dish that’s colorful, flavorful, and downright satisfying.
- 4 large bell peppers: These form the edible vessels and add a sweet crunch that balances the savory filling.
- 1 lb lean ground beef: The hearty protein base that soaks up all the spices and sauces.
- 1 ounce taco seasoning: This brings authentic Mexican spice and warmth—feel free to use a homemade blend for extra zest.
- 1/2 onion (diced): Adds a mild sweetness and depth to the beef mixture.
- 1 can chopped green chiles (4.5 ounce): Brings a gentle heat and earthy flavor that brightens the filling.
- 1/4 cup Red Enchilada Sauce (Medium): Provides a rich, tangy sauce that keeps everything moist and flavorful.
- 2 cups Mexican blend cheese (shredded): Melted to perfection, this cheese ties the whole dish together with creamy goodness.
How to Make Cheesy Mexican Stuffed Peppers Recipe
Step 1: Prepare Your Oven and Peppers
Preheat your oven to 350°F. While that warms up, line a baking sheet with foil for easy cleanup—trust me, this step saves time later. Then, cut the tops off each bell pepper and hollow them out, removing the seeds and ribs. This prep is simple but vital for making space for all that delicious filling.
Step 2: Cook the Ground Beef Mixture
In a skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. If there’s excess oil after cooking, drain it to keep the dish from getting greasy. Then, stir in your taco seasoning, diced onions, chopped green chiles, and the rich red enchilada sauce. The combination of these ingredients simmers together until the beef is fully cooked and the onions are translucent, packing every bite with amazing flavors.
Step 3: Stuff the Peppers
Fill each hollowed bell pepper with a layer of the seasoned beef mixture, followed by a generous sprinkle of shredded Mexican cheese. Add more beef on top, then crown each pepper with another layer of cheese. Depending on the pepper size, adjust the cheese to your liking—some like it extra cheesy, and who can blame them? Place the “lid” back on each pepper like putting on a hat, ready to bake.
Step 4: Bake to Melty Perfection
Pop your stuffed peppers onto the foil-lined baking sheet and bake for 30 to 40 minutes. Keep an eye out for tender peppers and bubbling, melty cheese—that’s your cue. The cheese will be golden and irresistible, and the peppers tender enough to cut through easily but still hold their structure.
Step 5: Serve and Enjoy
Once baked, your Cheesy Mexican Stuffed Peppers Recipe is ready to eat. Serve hot, perhaps with a dollop of sour cream or fresh cilantro to lift the dish further. Each bite is a satisfying blend of textures and layers of bold, comforting Mexican flavors.
How to Serve Cheesy Mexican Stuffed Peppers Recipe
Garnishes
Adding fresh garnishes is a wonderful way to elevate the dish. A sprinkling of chopped cilantro not only adds vibrant color but also a fresh, herby pop that complements the spices. A dollop of sour cream or crema on top creates a creamy contrast to the melty cheese and spices and can cool down the heat if you prefer mild flavors.
Side Dishes
This dish pairs beautifully with simple sides like Mexican rice or black beans to round out your meal. A crisp side salad with a lime vinaigrette can add brightness that cuts through the richness of the stuffed peppers. For a fun twist, serve alongside warm corn tortillas to scoop up every last bit of cheesy goodness.
Creative Ways to Present
For a dinner party, consider serving these stuffed peppers in colorful individual ramekins or on a rustic wooden board lined with parchment. You can also halve the peppers before stuffing to create bite-sized appetizers that guests can enjoy with toothpicks—proving this Cheesy Mexican Stuffed Peppers Recipe is as versatile as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra stuffed peppers, they store wonderfully in an airtight container in the fridge for up to 3 days. The flavors may even deepen overnight, making your next meal even tastier. Just be sure to cool them completely before refrigerating.
Freezing
This Cheesy Mexican Stuffed Peppers Recipe freezes well! Wrap each pepper individually in plastic wrap, then place them together in a freezer-safe container or zip-top bag. They can be frozen for up to 2 months and make a fantastic make-ahead meal for busy evenings.
Reheating
When you’re ready to enjoy leftovers, thaw frozen stuffed peppers in the fridge overnight. Reheat them gently in a preheated oven at 350°F until heated through and the cheese is melty once again, about 20 minutes. Avoid microwaving for reheating if possible, as the texture of the peppers might become soggy.
FAQs
Can I use other types of ground meat instead of beef?
Absolutely! Ground turkey or chicken works beautifully in this recipe for a lighter twist. Just adjust cooking times accordingly to ensure the meat is fully cooked and seasoned well.
What if I don’t have enchilada sauce on hand?
No worries. You can substitute with salsa roja or a homemade tomato sauce with a touch of chili powder and cumin for that rich, tangy flavor.
Are there vegetarian options for this recipe?
Yes! Swap the ground beef for cooked lentils, black beans, or a mixture of sautéed mushrooms and veggies to keep the dish hearty and delicious while keeping it plant-based.
How do I prevent the peppers from getting soggy?
Removing the seeds and ribs thoroughly and not overfilling the peppers helps maintain their structure. Baking at 350°F ensures they cook through without turning mushy.
Can I make this recipe spicy?
Definitely! Use a spicier taco seasoning or add diced jalapeños with the green chiles for an extra kick that will bring heat to this already vibrant dish.
Final Thoughts
There’s something truly comforting and festive about this Cheesy Mexican Stuffed Peppers Recipe that makes it perfect for dinner any night of the week. Whether you’re cooking for family, friends, or just treating yourself, the combination of tender peppers, seasoned beef, enchilada sauce, and gooey cheese will surely become a beloved favorite. Give it a try—you’ll be amazed at how easily these stuffed peppers become the star of your mealtime rotation!
Print
Cheesy Mexican Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
Delicious and hearty Cheesy Mexican Stuffed Peppers filled with seasoned ground beef, green chiles, enchilada sauce, and a melty Mexican cheese blend. Perfect as a flavorful, comforting meal that’s easy to prep and bake.
Ingredients
Vegetables
- 4 large bell peppers
- 1/2 onion, diced
- 1 can chopped green chiles (4.5 ounce can)
Meat & Dairy
- 1 lb lean ground beef
- 2 cups Mexican blend cheese, shredded
Seasonings & Sauces
- 1 ounce taco seasoning (store-bought or homemade)
- 1/4 cup red enchilada sauce (medium)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup and set it aside.
- Cook Beef: In a medium skillet over medium-high heat, add the ground beef. Cook and crumble the meat until it’s fully browned. Drain any excess oil if necessary and return the skillet to heat.
- Add Seasoning and Onions: Stir in the taco seasoning to coat the beef evenly. Add the diced onions to the skillet and cook until they become translucent, mixing them thoroughly with the beef.
- Mix in Chiles and Sauce: When the beef is nearly cooked through and onions have softened, stir in the chopped green chiles and red enchilada sauce. Remove the skillet from heat and set aside.
- Prepare Peppers: Cut the tops off each bell pepper and carefully hollow out the insides by removing the ribs and seeds. Place each hollowed pepper upright on the prepared baking sheet.
- Stuff Peppers: Fill each pepper starting with several spoonfuls of the beef mixture, then add about half a cup of shredded cheese. Continue to fill the pepper nearly to the top with more beef, then finish with another layer of cheese. Adjust the cheese amount to your preference (some peppers may only require 1/4 cup for topping). Place the pepper tops back on.
- Bake: Bake the stuffed peppers for 30-40 minutes, until the peppers are tender and the cheese on top is melted and bubbly.
- Serve: Serve the hot stuffed peppers immediately. Optionally, garnish with sour cream and fresh cilantro to enhance flavor.
Notes
- You can substitute ground turkey or chicken for lean ground beef for a lighter version.
- Use mild or hot enchilada sauce depending on your spice preference.
- For a vegetarian version, substitute beef with cooked lentils or black beans.
- Make sure to carefully hollow out the peppers to provide enough space for stuffing.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
