Spicy Mexican Stuffed Peppers
Spicy Mexican Stuffed Peppers are filled to the brim with seasoned ground beef, onion, garlic, smoky chipotle peppers, shredded cheese, and Mexican rice. These stuffed peppers are bursting with Mexican flavors and are always a hit at dinnertime!
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Now that it’s getting cooler outside, I’m really looking forward to all the warm, satisfying foods like soups, and things that come hot out of the oven, like casseroles and Spicy Mexican Stuffed Peppers!
And these spicy stuffed peppers do not disappoint!
They’re cheesy, spicy, and loaded with a flavorful, Mexican-inspired ground beef & rice filling all stuffed in an edible bowl. What’s not to love?
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Ground beef
- Mexican rice
- Bell peppers
- Onion
- Garlic
- Chipotles in adobo
- Tomato Sauce
- Cheese
- Seasonings – chili powder, cumin, smoked paprika, salt, pepper
While not actually a “Mexican” dish, I’ve called these Mexican Stuffed Peppers because they are packed with Mexican flavors from taco-seasoned ground beef, Mexican rice, chipotle peppers, and spices like cumin, chili powder, and smoked paprika.
These peppers are so flavorful and delicious, they’ve become a new family favorite!
If you want an easy, one-pot, casserole version, try this stuffed bell pepper casserole!
How to make Spicy Mexican Stuffed Peppers
- Prepare the filling by cooking the ground beef with aromatics and spices.
- Either make the Mexican rice or use up leftover Mexican rice, and mix that together with the rest of the ingredients. Then, stuff that delicious filling in bell peppers and top with cheese!
Feel free to use your favorite type of bell pepper. Green are traditional, but I’ve made these with red, yellow, orange, and green.
How to serve these stuffed peppers?
These peppers are an excellent main course or stand-alone meal. A green salad is a great side dish.
My family also likes to eat them with tortilla chips and use them to scoop out some of the delicious filling.
Garnishes & toppings:
- A dollop of sour cream on the top
- Chopped avocado
- Pickled jalapenos
How to store stuffed peppers
Refrigerate stuffed peppers in an air-tight container and use within 3-4 days.
Can you freeze stuffed peppers? Yes! Stuffed peppers can be frozen in freezer-safe containers or freezer bags for up to 3 months.
Love stuffed peppers? You’ve got to try the #1 recipe on Flavorful Eats, Sausage Stuffed Sweet Mini Peppers!
This appetizer is a fan favorite for parties, baby showers, football games, and holiday get-togethers!
Looking for more warm & hearty comfort foods? Here are some favorites:
- Mushroom Kale Lasagna
- Perfect Steak Chili
- Italian Meatball & Gnocchi Soup (shown below)
- Chickpea & Cauliflower Curry
- Slow Cooker Split Pea Soup
NOTES:
- Chipotles in adobo are jalapeno peppers that have been smoked and then canned with a spicy, piquant tomato-based sauce. You can find them near enchilada sauce in the Latin aisle of the grocery store.
- If you can’t handle a lot of heat, I would omit or reduce the chipotle peppers as they are what is packing the punch in this recipe. However, they do add tons of flavor! If you must, substitute them with jalapeno and extra smoked paprika.
- This recipe calls for 1 1/2 cups of Mexican rice. Just half the recipe for The Best Mexican Rice. Also a perfect way to use up leftover Mexican rice!
- I like to add a little bit of water to the dish the peppers cook in to help soften the peppers.
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Spicy Mexican Stuffed Peppers
Equipment
- skillet
- baking dish
Ingredients
- 6 bell peppers
- 1 lb. lean ground beef
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 tbsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. cumin
- salt & pepper to taste
- 1 1/2 cups prepared Mexican rice
- 2 chipotle peppers chopped (from a can of chipotles in adobo)
- 1/2 tbsp. sauce from can of chipotles in adobo
- 1/4 cup tomato sauce
- 2 cups shredded Mexican-style cheese divided
Instructions
- Preheat oven to 375°. Slice the tops of the bell peppers off and place bell peppers in a casserole dish. Remove the stems from the bell pepper tops and dice what's left, set 1/4 cup of the diced tops aside, discard or use the rest as desired.
- In a large, deep skillet or medium dutch oven, sauté ground beef with onion, garlic, diced bell pepper tops, chili powder, smoked paprika, and cumin. Cook about 10 minutes or until fully cooked. Add to the ground beef: Mexican rice, chipotle peppers, adobo sauce, tomato sauce, and 1 cup of the shredded cheese. Stir until well-combined, then use a spoon to fill bell peppers.
- Add the last cup of cheese to the top of the stuffed peppers. Pour 1/4 cup of water in the bottom of the casserole dish and gently tent foil over the casserole dish, being careful that the foil doesn't touch the top of the peppers, so the cheese won't stick. Bake for 30 minutes. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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These turned out great!