Sweet bell peppers create such a bright and beautiful rainbow of colors!  I had so much fun just taking pictures of them for this recipe!

Stuffed peppers are a long-time classic meal, but I wanted to mix things up from my original recipe and give them a Mexican flare.  One of my daughters follows a plant-based diet,  so I made one version with meat and cheese and another without meat and dairy.   Years ago I would cut off the tops of the peppers, remove the seeds, then stuff them from the top.  Inevitably they would fall over because they were quite tall, so now I slice them in half, stuffing both halves individually.  This works much better for me.

These stuffed peppers are easy, delicious, and Gluten-Free!  I like to prepare them in a cast-Iron Skillet because Cast Iron can move from stove-top to oven with ease.   In general, cast iron skillets are a favorite among many cooks because they provide sustained heat, they can keep food warm for quite some time after cooking because they hold-on to heat, and a small amount of iron is absorbed into the food during cooking.  In particular, I like to sear Steak in cast-iron for that nicely chard exterior, then finish the steak in the oven.  It’s easy for me to go on and on about cooking with cast-iron, but in this recipe for Stuffed Peppers, I cooked in cast-iron simply because I thought it would look pretty!

Hope you enjoy them!

Print Recipe
5 from 3 votes

Mexican Stuffed Peppers

Easy Cheesy Stuffed Peppers with Mexican Spice
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: Gluten Free, Cheesy, Mexican Spices, Stuffed Peppers, Mexican Dinner, Mexican Cuisine, Saute Onions, Cooking with beans, Ground Beef, Cast Iron Skillet
Servings: 6

Ingredients

  • 3 Bell peppers
  • 1 lb Ground beef or pork
  • 1 Cup Black canned Beans
  • 1 Cup Uncooked Rice of Choice I use Jasmin
  • 2 Cups Corn
  • 1/2 Large Red or Vidalia onion Diced
  • 2 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground black pepper
  • Salt and cayene pepper to taste
  • 1 Cup Shredded cheddar cheese (non dairy cheese if plant-based
  • 2 Tbs Olive oil

Instructions

  • Preheat the oven to 350'
  • Prepare rice according to package directions. Set aside
  • Heat Skillet on medium heat, add olive oil
  • Saute onion in 2 tbs olive oil on medium until the edges are golden brown
  • Brown ground beef or pork either in a separate pan or right in with the onions
  • Add black beans and corn, mix thoroughly.
  • Blend in the cumin, smoked paprika, black pepper, salt, and cayenne pepper. Simmer for 10 minutes to bring out the flavor of the spices.
  • Combine the rice with the ground beef or pork mixture. Blend in the shredded cheddar.
  • Slice each bell pepper in half, remove seeds and stem, then fill each one with all of the ingredients.
  • Bake on 350' for 20 minutes
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