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Savory Cheesy Stuffed Bell Peppers with Mexican Ground Beef

savory cheesy stuffed bell peppers - featured image
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A comforting and easy-to-make dish featuring bell peppers stuffed with seasoned Mexican ground beef, rice, and melted cheese. Perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 large bell peppers (red, orange, yellow, or green)
  • 1 pound lean ground beef (80/20 blend)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (8 fl oz) tomato sauce (plain or seasoned)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • Pinch of cayenne pepper
  • 1 cup cooked white or brown rice
  • 1½ cups shredded cheese blend (sharp cheddar and Monterey Jack)
  • A handful fresh cilantro, chopped (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Lime wedges for serving (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Cut tops off bell peppers and remove seeds and membranes. Lightly brush inside and outside with olive oil. Place upright in baking dish and bake for 10 minutes to soften.
  2. Heat olive oil in skillet over medium-high heat. Sauté chopped onion for 3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Add ground beef, breaking it up with a spatula, and cook 7–8 minutes until browned and no longer pink. Drain excess fat if desired.
  4. Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper over beef. Stir to coat evenly.
  5. Pour in tomato sauce and simmer for 5 minutes until thickened.
  6. Remove skillet from heat and stir in cooked rice. Adjust seasoning if needed.
  7. Spoon beef and rice mixture into pre-warmed bell peppers, leaving space at the top for cheese.
  8. Sprinkle shredded cheese over stuffed peppers. Bake uncovered for 20–25 minutes until cheese is bubbly and golden and peppers are tender but firm.
  9. Remove from oven and let rest 5 minutes. Garnish with chopped cilantro and a squeeze of lime juice if desired. Serve warm.

Notes

Pre-roasting the peppers softens them just enough to hold the filling without collapsing. Brown the beef well before adding sauce to seal in flavor. Tent with foil if cheese browns too quickly. Adjust spice levels by adding cayenne or jalapeños. Can be made vegetarian by substituting lentils or plant-based meat. Leftovers keep well refrigerated for 3 days or frozen before baking for up to 2 months.

Nutrition

Keywords: stuffed bell peppers, Mexican ground beef, cheesy stuffed peppers, easy dinner, weeknight meal, comfort food

Find it online: https://bakebelle.com/savory-cheesy-stuffed-bell-peppers-with-mexican-ground-beef-recipe-easy-and-perfect-for-dinner/