Why This Recipe Is a Keeper
Before we dive into the method, here is why these stuffed peppers will become a favorite.
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Only a handful of ingredients. Simple and affordable.
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Ready in under an hour.
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Hearty and flavorful. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves stuffed peppers.
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Budget-friendly. Ground beef, rice, and beans are inexpensive.
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Perfect for busy weeknights.
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Great for leftovers.
Ingredients
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6 large bell peppers
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1 lb (450 g) ground beef
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2 cups cooked rice
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1 small onion, diced
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3 garlic cloves, minced
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1 cup black beans, drained
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1 cup corn
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1 1/2 cups red enchilada sauce, divided
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1 tablespoon taco seasoning
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1 can (4 oz) diced green chiles
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1 1/2 cups shredded Monterey Jack cheese, divided
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1 cup shredded cheddar cheese, divided
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1/2 cup crushed tortilla chips
For Topping
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Sour cream
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Diced avocado
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Pico de gallo
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Fresh cilantro
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Sliced jalapeños
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Lime wedges
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C).
Step 2: Prepare the Peppers
Cut the tops from the bell peppers. Remove and discard the seeds and membranes. Arrange the peppers upright in a baking dish. Pour about 1/2 inch of water into the bottom of the dish. Cover with foil and bake for 10 minutes to begin softening the peppers.
Step 3: Cook the Filling
In a large skillet over medium heat, cook the ground beef and diced onion for 6 to 8 minutes until browned and the onion is softened. Drain excess grease.
Step 4: Add Seasonings
Add the minced garlic, taco seasoning, cumin, and smoked paprika. Stir well and cook for 1 minute until fragrant.
Step 5: Add the Remaining Filling
Add the black beans, corn, green chiles, cooked rice, and 1 cup of the enchilada sauce. Stir until evenly combined and heated through.
Step 6: Add the Cheese
Add 1/2 cup Monterey Jack and 1/2 cup cheddar to the filling. Stir until the cheese begins to melt.
Step 7: Stuff the Peppers
Remove the partially baked peppers from the oven. Drain the water from the baking dish. Spoon the filling generously into each pepper.
Step 8: Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over the tops of the peppers. Sprinkle the remaining Monterey Jack and cheddar over each pepper.
Step 9: Bake
Return the dish to the oven, uncovered, and bake for 18 to 20 minutes until the peppers are tender and the cheese is melted.
Step 10: Add the Crunchy Topping
Sprinkle the crushed tortilla chips over the peppers. Return to the oven and bake for another 3 to 4 minutes until crisp.
Step 11: Serve
Remove from the oven. Top with sour cream, avocado, pico de gallo, cilantro, and jalapeños. Serve hot with lime wedges.
How to Serve Stuffed Peppers
These hearty, cheesy peppers are delicious on their own, but a few accompaniments make them even better.
With Sour Cream: A dollop of sour cream adds tang.
With Guacamole: Creamy avocado is a perfect pairing.
With Salsa: Fresh salsa adds brightness.
With Fresh Herbs: Sprinkle with cilantro.
With Lime Wedges: Squeeze fresh lime over the top.
Variations & Tips
Make Them with Ground Turkey: Substitute ground turkey for the beef.
Make Them with Chicken: Use shredded chicken.
Make Them with Quinoa: Substitute quinoa for rice.
Make Them with Different Beans: Use pinto beans.
Make Them with Different Cheese: Use pepper jack.
Make Them with Spice: Add jalapeños or hot sauce.
Make Them with Vegetables: Add zucchini or mushrooms.
Make Them Gluten-Free: Use gluten-free tortilla chips.
Make Them Dairy-Free: Use dairy-free cheese.
Pro Tips for Absolute Success
Par-bake the peppers. This softens them before stuffing.
Do not overfill the peppers. Leave room for the cheese and toppings.
Let the peppers rest before serving. This allows them to set.
Frequently Asked Questions
Can I use a different meat?
Yes. Ground turkey or chicken can be used.
Can I use a different rice?
Yes. Brown rice or cauliflower rice can be used.
Can I use a different sauce?
Yes. Green enchilada sauce can be used.
Can I make this ahead of time?
Yes. Assemble and refrigerate. Bake just before serving.
Can I freeze these peppers?
Yes. Freeze in an airtight container for up to 3 months.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why are my peppers tough?
They did not bake long enough. Cook until tender.
Can I add more cheese?
Yes. Use up to 3 cups.
Can I use a different pan?
Yes. Any oven-safe dish works.
Can I make this without rice?
Yes. Use cauliflower rice.
The Beauty of Stuffed Peppers
There is something deeply satisfying about a warm, cheesy, hearty stuffed pepper that comes together with almost no effort. It is the kind of food that makes people happy. These enchilada stuffed peppers are a celebration of all those things.
Keep ground beef in your freezer. Keep peppers, rice, beans, and cheese in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: Approximately 55 minutes
Yield: 6 servings