Cheesy Mexican Stuffed Peppers

Quick Benefits

Cheesy Mexican Stuffed Peppers are a hearty, protein-packed meal with a bold Tex-Mex flavor. This recipe is easy to make, filled with seasoned beef, melty cheese, and mild green chiles, making it perfect for a family dinner or meal prep. With a balance of lean protein, fiber-rich peppers, and gooey cheese, these stuffed peppers are both nutritious and satisfying.

Essential Ingredients

To prepare this cheesy, flavor-packed dish, you will need:

  • 4 large bell peppers
  • 1 lb lean ground beef
  • 1 ounce taco seasoning
  • 1/2 onion, diced
  • 1 can chopped green chiles (4.5-ounce can)
  • 1/4 cup Red Enchilada Sauce (Medium)
  • 2 cups Mexican blend cheese, shredded

Preparation Steps

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with foil and set aside.
  2. Cook the Beef: In a medium skillet, cook ground beef over medium-high heat, breaking it up as it cooks.
  3. Drain Excess Fat: Once the beef is browned, drain any excess fat and return it to the skillet.
  4. Season the Beef: Stir in the taco seasoning until fully coated. Add diced onions and cook until softened.
  5. Add Chiles & Sauce: Stir in chopped green chiles and enchilada sauce, then remove from heat.
  6. Prepare the Peppers: Cut off the tops of each bell pepper and remove the seeds and ribs.
  7. Stuff the Peppers: Fill each pepper with a layer of beef mixture, shredded cheese, more beef mixture, and a final cheese topping.
  8. Bake the Peppers: Place the pepper tops back on and bake for 30-40 minutes until the peppers are tender and cheese is bubbly.
  9. Serve & Enjoy: Garnish with sour cream, cilantro, or avocado before serving.

Health Benefits

  • High in Protein: Lean ground beef provides an excellent source of protein for muscle growth.
  • Rich in Vitamins: Bell peppers are packed with vitamins A and C, boosting immune health.
  • Low-Carb Option: This dish is a great low-carb alternative to traditional taco dishes.
  • Balanced Meal: Combining fiber, healthy fats, and protein makes this dish both filling and nutritious.

Serving Suggestions

  • With Rice: Serve with a side of Spanish rice or cilantro lime rice for a full meal.
  • With Beans: Enjoy with black beans or refried beans for extra fiber and protein.
  • With a Fresh Salad: A simple avocado salad or a side of guacamole pairs beautifully.
  • Extra Toppings: Offer salsa, chopped jalapeños, or a squeeze of lime for extra zest.

Creative Variations

  • Swap the Meat: Use ground turkey, shredded chicken, or black beans for a different protein source.
  • Make it Spicy: Add chopped jalapeños or use a spicy taco seasoning blend.
  • Cheese Blend: Mix in Monterey Jack, cheddar, or queso fresco for varied flavor.
  • Different Peppers: Try poblano, Anaheim, or banana peppers for a twist on the classic bell pepper.
  • Keto-Friendly Option: Skip the enchilada sauce and use full-fat cheese and extra meat for a keto-friendly version.

Storage Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze assembled stuffed peppers before baking for up to 3 months.
  • Reheating: Warm in the oven at 350°F for 15-20 minutes, or microwave for 2 minutes.

Pro Tips

  • Pre-Cook Peppers: If you prefer softer peppers, blanch them in boiling water for 3-5 minutes before stuffing.
  • Make Ahead: Prepare the filling the night before for a quicker assembly.
  • Even Cooking: Choose similar-sized bell peppers for even baking.
  • Prevent Soggy Peppers: Place a small slit at the bottom to drain excess moisture while baking.

Frequently Asked Questions

1. Can I make this dish vegetarian?
Yes! Substitute the beef with black beans, lentils, or plant-based ground meat.

2. What’s the best way to meal prep this recipe?
Prepare the beef mixture ahead of time and refrigerate. Stuff the peppers just before baking.

3. Can I use pre-cooked taco meat?
Absolutely! Just mix in the enchilada sauce and green chiles before stuffing.

4. How do I make the peppers spicier?
Use hot enchilada sauce, add extra red pepper flakes, or include diced jalapeños.

5. Can I make this in a slow cooker?
Yes! Place stuffed peppers in a slow cooker on LOW for 4-6 hours or HIGH for 2-3 hours.

Enjoy your Cheesy Mexican Stuffed Peppers, a fun, flavorful meal that’s easy to make and customize!

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