Mexican Stuffed Peppers

Stuffed peppers are pretty adorable, or is that just me? I like food that seems to portion itself and love when food doubles as a dish (bread bowl anyone?). Nick is constantly asking me to make tacos, and while I am also a fan, it’s starting to get old. The obvious solution was to serve up tacos inside a pepper; upping the veggies and lowering the carbs. This is also a really good meal for getting rid of odds and ends left in the fridge, like the half of a shallot and assorted chili peppers I had. If you are lacking the spices and don’t want to invest, you can pick up a packet of taco seasoning, but be aware that  it can be salty so you won’t need to add any additional.

all that’s missing is the fork

Ready to try? Here’s how to do it:

Mexican Stuffed Peppers

  • 6 peppers (I made 1/2 yellow and 1/2 green)
  • 1 lb ground beef
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 tbs chili powder
  • salt and pepper to taste
  • 1/2 large onion or shallot, diced
  • 3 large cloves garlic, grated
  • 1-2 chili peppers, to your preference
  • 5 scallions
  • 15 oz canned diced tomatoes, fire roasted
  • grated cheese

Preheat the oven to 350 degrees.

In a large skillet or dutch oven, heat some EVOO and once hot add the onion or shallot. Once the onion starts to brown, grate in the garlic, add the chili peppers and stir 1-2 minutes. Add the ground beef followed by all of the spices and get everything mixed up until the beef has been browned and starts to get crumbly.

brown up the beef and veggies

While this is happening, cut the tops off of your peppers and rinse out the seeds and pull out the membranes. Arrange the open peppers inside a baking dish.

ready to bake

Once your beef is starting to look almost done, add in the chopped scallions and the can of tomatoes (including the liquid). Stir for 1-2 minutes until the meat is done and the flavors have had some time to come together. Spoon the mixture into the peppers until they are filled just to the top. Top with the cheese and pop them in the oven for 30-35 minutes. As you can see from the photo, one of my peppers didn’t make it to the dish – when I cut it open it was no good – so I only made 5. The leftover filling will make a perfect lunch or snack when served up with tortilla chips!

Because Nick is picky and dislikes cheese, I didn’t add mine until after the pepper was out of the oven and on my plate. For sides, I served up rice with black beans and sliced avocado. For a garnish on the rice, I used some of the leftover scallions. Olé!


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