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
Scale
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.
