For an extra layer of flavor, consider adding a can of drained and rinsed black beans to the beef mixture. If you prefer a spicier dish, add a pinch of cayenne pepper to the beef mixture or use a spicier enchilada sauce. To make this dish vegetarian, substitute the ground beef with a plant-based ground meat alternative or cooked quinoa. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
South-of-the-Border Stuffed Peppers
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS21
Embark on a culinary journey south of the border with these vibrant and satisfying stuffed peppers. A delightful twist on a classic, this recipe infuses traditional stuffed peppers with bold Mexican flavors, creating a hearty and unforgettable dish. Get ready for a fiesta in your mouth!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol104 mg
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Fiber6 g
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Protein33 g
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Saturated Fat12 g
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Sodium478 mg
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Sugar8 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
02
StepPlace the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until the poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
03
StepCombine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
04
StepPlace the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
05
StepTo make the cheese sauce, place the queso asadero in a saucepan over medium heat and stir until melted and smooth.
06
StepLower oven heat to 350 degrees F (175 degrees C).
07
StepSpoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
08
StepBake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
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RECIPE REVIEWS
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Blair Dibbert
Jun 23, 2025I thought the peppers were a bit bland, so I added some diced jalapenos to the beef mixture for a kick. Perfect!
Brice Greenholt
Jun 8, 2025So easy and delicious! I used brown rice instead of white, and it worked great.
Daniella Hickle
Jun 1, 2025I've made these twice now, and they're always a crowd-pleaser. The cheese sauce is the perfect finishing touch.
Cleora Connelly
Apr 29, 2025The cheese sauce is a game-changer! It really elevates the dish. I will definitely be making this again.
Alejandrin Murphy
Apr 12, 2025These were amazing! My family loved them. I added some corn to the filling and it was a hit!
Wilhelmine Leuschke
Apr 10, 2025This is now my go-to stuffed pepper recipe. The Mexican flavors are so much more interesting than traditional stuffed peppers.