This Mexican stuffed peppers recipe is so easy to make. It’s tasty and all-around healthy. Stuff them with your favorite grain, and meat of your choice, or keep it vegetarian and add beans instead! My husband always gets super excited when I make stuffed bell peppers, it’s one of his favorite dishes. I usually either do Italian stuffed peppers that are stuffed with grains, ground turkey or chicken, and seasoned with homemade Italian seasoning. Or these Mexican stuffed peppers that are quite similar to the Italian ones, but also very different. These Mexican stuffed peppers are packed with flavor. They’re seasoned with homemade fajita seasoning and topped with melty shredded cheese, lime crema or sour cream, avocado, and jalapeños.
How to Make Mexican Stuffed Peppers
In just 30 minutes, you’ll have one tasty meal ready to serve.
Bell peppers. My favorite bell peppers to use for stuffing are the red ones as they’re sweetest, yellow and orange bell peppers are mild, and green peppers are sort of bitter.Oil. Any kind of oil to cook the protein, I used sunflower oil.Protein. The possibilities are endless. You can use any type of ground meat (turkey, chicken, beef), or keep it vegetarian and swap the meat for beans. I usually use ground turkey, lean ground beef, and love adding black beans.Seasonings. You can either use homemade fajita seasoning or taco seasoning, both work great! Otherwise, just add ground cumin, ground paprika, chili powder, salt, and pepper.Rice. I usually make these stuffed peppers with cooked brown rice as that’s what tastes best in this recipe, and it’s healthier. But cooked white rice also works great, for a low-carb option use cauliflower rice. This is a great recipe to use up leftover rice. Have leftover cilantro lime rice? Use that!Diced tomatoes. I always grab a can of diced tomatoes for convenience, but you can totally use fresh tomatoes if you prefer. Fire roasted tomatoes add a great flavor if you can find them.Cheese. I usually go for a mix of cheddar and mozzarella, but it also depends on what I have on hand. So just use your favorite cheese, or leave it off if you’re watching your calorie intake.
What to Serve with Mexican Stuffed Peppers
Let’s talk about toppings as that’s what makes this recipe so exciting! I suggest Mexican inspired toppings such as Lime Crema or plain sour cream, diced/sliced avocado or a delicious Guacamole, extra Mexican shredded cheese or cotija cheese, and a few jalapeño slices. If you’re cooking a Mexican inspired dinner, then why not whip up some fresh and fruity Agua Frescas? And serve these easy Churro Bites for dessert! Or make this refreshing Fruit Salsa with Cinnamon Chips!
Storing Tips
Fridge: Store in the fridge for 3-4 days in an airtight container. I recommend that you only add your toppings before serving.Freezer: Make sure that they’re completely cooled. Then place in a freezer-safe container, seal, label, and date. Use within 4 months of freezing.Reheat: You can reheat in the microwave. Or you can reheat in the oven at 360°F/180°C, in an oven-safe dish covered with foil until completely heated. If reheating frozen cooked stuffed bell peppers, reheat at 360°F/180°C in an oven-safe dish covered with foil for 30 minutes or until completely heated.
© Little Sunny Kitchen
