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Easy Cheesy Mexican Ground Beef Stuffed Bell Peppers

easy cheesy mexican ground beef stuffed bell peppers - featured image
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A quick and easy recipe featuring juicy ground beef, melted cheese, and tender bell peppers, perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 4 large bell peppers (any color, red or yellow preferred for sweetness)
  • 1 pound (450g) lean ground beef (85% lean)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) tomato sauce or salsa
  • 1 tablespoon Mexican seasoning (blend of cumin, chili powder, paprika, oregano)
  • 1 cup (about 150g) cooked rice (white, brown, or cauliflower rice)
  • 1 ½ cups (150g) shredded cheddar cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off each bell pepper and carefully remove the seeds and membranes. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for about 3 minutes until translucent.
  4. Add minced garlic and cook for another 30 seconds, stirring constantly.
  5. Add ground beef to the skillet, breaking it up with a spoon. Cook for 6-8 minutes until browned and no longer pink. Drain excess fat if needed.
  6. Stir in tomato sauce (or salsa) and Mexican seasoning. Let simmer for 5 minutes. Season with salt and pepper to taste.
  7. Remove from heat and mix in cooked rice and 1 cup (100g) of shredded cheddar cheese.
  8. Stuff each bell pepper with the beef mixture, packing gently but firmly. Place stuffed peppers upright in a baking dish.
  9. Top each pepper with the remaining ½ cup (50g) shredded cheddar cheese.
  10. Cover the dish loosely with foil and bake for 30 minutes.
  11. Remove foil and bake for another 10-15 minutes until cheese is melted and slightly browned.
  12. Remove from oven and let peppers rest for 5 minutes. Garnish with chopped cilantro if desired.

Notes

Do not overcook peppers before stuffing to avoid sogginess. Drain excess fat after browning beef to prevent greasy filling. Use freshly shredded cheese for best melting results. Cook rice ahead or use leftover rice to save time. Tent foil if peppers brown too fast during baking.

Nutrition

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

Find it online: https://lyrafeast.com/easy-cheesy-mexican-ground-beef-stuffed-bell-peppers-recipe-for-busy-weeknights/