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Mexican Stuffed Peppers

Mexican Stuffed Peppers Recipe - With the mild flavor of nutritious bell peppers as the base of this dish, the possibilities are endless when it comes to the filling. Whatever flavor combination you choose, the filling usually includes meat, vegetables, cheese, rice and sauce. My favorite thing about this dish is it allows you to be as creative as you want to be. So branch off of this recipe and try your own filling combinations.

Fat: 12.7 g
Carbs: 13.4 g
Net carbs: 8.5 g
Protein: 22 g
Fiber: 4.9 g
Mexican Stuffed Peppers recipe


  • 1 lb (454 g) ground beef
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, finely minced
  • 1 tbsp (8 g) taco seasoning
  • 1 cup (180 g) fire-roasted diced tomatoes
  • Sea salt and black pepper
  • 6 bell peppers, assorted colors
  • 1 cup (240 ml) beef broth
  • Sliced jalapeño pepper (optional)
  • 1 cup (116 g) shredded Mexican cheese blend

How to make Mexican Stuffed Peppers

  1. Preheat the oven to 375°F (190°C, or gas mark 5).
  2. Crumble the ground beef in a large skillet. Cook the beef over medium-high heat for 5 to 7 minutes until it is brown, then drain. Add the onion, carrots and garlic to the skillet and continue to cook until the carrots are tender, 5 to 7 minutes. Stir in the taco seasoning and tomatoes. Let the mixture simmer for 5 minutes, stirring occasionally. Season the mixture with salt and pepper to taste.
  3. Cut the tops off of the bell peppers and remove the seeds. Fill each pepper with an equal amount of the ground beef filling. Place the peppers in the same skillet standing up and pour the broth in the bottom of the pan. Cover the peppers with foil and transfer the skillet to the oven. Cook the peppers for 30 minutes.
  4. Uncover the peppers and add an equal amount of jalapeño slices (if using) and cheese on top of each pepper. Turn the oven to broil and return the skillet to the oven, uncovered. Broil for 3 to 5 minutes, until the cheese is melted and bubbly. Allow the peppers to cool for a few minutes before serving.