Made with rice, corn and Mexican spices such as cumin, chipotle powder and oregano, these Mexican Chipotle Beef Stuffed Peppers recipe makes the perfect weeknight meal.
I made the best Mexican food ever last weekend. I received so many compliments about how delicious it was and to be honest, it made me feel really good. Making good food for loved ones and being acknowledged for it made me happy. That’s nothing to be ashamed about, is it?
Lord, I think I’m turning into my mother.
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While the thought of turning into my mother would have scared me in my teenage years (and even in my early twenties), it’s not such a scary thing anymore. She’s a loving, caring and worrisome 🙂 individual who wants nothing more than to see her family happy. And part of the way she shows she cares is making enormous amounts of food whether you’re hungry or not.
And believe me, nobody has ever gone hungry.
All the praise and my mom’s voice in my head inspired me to create more Mexican recipes of my own to share, like today’s Mexican Chipotle Beef Stuffed Peppers. Made with rice, corn and Mexican spices such as cumin, chipotle powder and oregano, these stuffed peppers make the perfect weeknight meal. Better yet, they also make great leftovers for lunch the next day.
Top these babies with some fresh cilantro, a dollop of sour cream and maybe even a little hot sauce. One of my favorites is the Cholula Chili Lime flavor. SO GOOD.
TOOLS USED TO MAKE THIS RECIPE:
Mexican Chipotle Beef Stuffed Peppers
Print Pin RateIngredients
- 3 bell peppers halved and deveined
- 1 tsp extra virgin olive oil
- 2 tsp garlic minced
- 1/2 cup corn kernels canned or frozen
- 1 lb ground beef*
- 1 tbsp cumin
- 1/2 tsp chipotle powder
- 1 tsp oregano
- 1/2 tsp chili powder
- 1 tsp coarse sea salt
- 1 plum tomato diced
- 1/2 cup cooked brown rice**
- 2 tbsp cilantro chopped, plus more for garnish
- 6 tbsp Mexican shredded cheese
Instructions
- Preheat oven to 375 degrees.
- Place bell peppers cut side down in large baking dish and bake in oven for 10 minutes.
- While peppers are baking, heat olive oil in large skillet over medium-high heat.
- Add garlic and corn. Saute for about 1 minute until garlic is fragrant.
- Add ground beef and cook for 5 minutes, stirring occasionally.
- Add cumin, chipotle powder, oregano, chili powder and sea salt. Mix in and cook for about 5 minutes until beef is fully cooked and browned.
- Remove skillet from heat. Mix in rice, diced tomatoes and chopped cilantro.
- Remove peppers from oven and turn them over, cut side up.
- Spoon chipotle beef mixture into each pepper, sprinkle with shredded cheese and bake in oven for 15 minutes.
- Remove from oven and garnish with cilantro.
- Eat up!
Notes
**White rice or quinoa can be substituted
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Marina says
Can u add black beans with the corn and if u can when do I put it in am latina and the spices r on thx
Isabel says
Absolutely. I would add them when you add the cumin and other spices.
joAnn says
This looks sooo good & I can’t wait to try! I have a question on the cheese, you say Mexican cheese but that’s like saying Italian cheese..so many cheeses so little time! Any specific kind you would use? I’m thinking Oaxaca, but that’s just my spin on it 🙂
Isabel says
Great question! I think Qaxaca cheese would be good – any cheese that melts well would work in this dish.
Karly Campbell says
Turning into your mother can be an amazing thing! Especially when it means whipping up recipes this amazing. Seriously, I’m drooling!
Isabel says
Karly, you’re so right. Not a bad thing at all 🙂
Beth @ Being Beth says
These look so good! I may have to make them next week. I love stuffed peppers AND mexican. I bet a margarita would be the perfect side to it too…