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Creamy Stuffed Bell Peppers with Mexican Beef

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A comforting and flavorful recipe featuring bell peppers stuffed with a creamy, Mexican-seasoned ground beef mixture topped with melted cheddar cheese. Perfect for quick family dinners with a rich and satisfying taste.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or yellow)
  • 1 pound lean ground beef
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (240 ml)
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese (100 g)
  • 2 tablespoons Mexican seasoning (blend of cumin, paprika, chili powder, oregano, salt, and pepper)
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice off the tops of the bell peppers and carefully remove seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them cut-side up in a baking dish.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add ground beef to the skillet, breaking it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  5. Sprinkle Mexican seasoning over the beef mixture, stir well. Pour in tomato sauce and add chopped pepper tops if using. Simmer for 3-4 minutes to combine flavors and thicken slightly.
  6. Remove skillet from heat and stir in softened cream cheese until melted and fully incorporated.
  7. Spoon the beef mixture into each bell pepper, packing it in but not overflowing. Sprinkle shredded cheddar cheese generously on top.
  8. Bake uncovered for 25-30 minutes until peppers are tender but still hold shape and cheese is melted and bubbly.
  9. Remove from oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.

Notes

Do not overcook the peppers to maintain slight firmness. Stir cream cheese in off heat to prevent curdling and keep smooth texture. If filling is too thick, add a splash of water or broth. For a golden crust, broil for last 2 minutes watching carefully. Peppers can be parboiled for 3 minutes before stuffing for extra tenderness but usually skipped.

Nutrition

Keywords: stuffed bell peppers, Mexican beef, creamy stuffed peppers, easy dinner, family meal, ground beef recipe, cheesy stuffed peppers

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