Description
These stuffed peppers are a bold twist on a family classic—smoky chipotle-seasoned beef, hearty rice, sweet corn, and melty cheese all tucked into tender bell pepper halves. Whether you use beef, chicken, or a veggie option, they’re a crowd-pleaser every time.
Ingredients
3 bell peppers, halved and deveined
2 tsp olive oil
2 tsp minced garlic (about 4 cloves)
1 lb lean ground meat (beef, chicken, turkey, or vegetarian alternative)
1 tbsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
½ tsp chipotle powder
½ tsp chili powder
½ cup cooked rice (white, brown, or cauliflower)
½ cup whole kernel corn (canned or frozen)
1 plum tomato, diced
2 tbsp chopped cilantro (plus more for garnish)
6 tbsp shredded Monterey Jack cheese
Instructions
Preheat Oven: Set to 375°F (190°C). Lightly grease a baking dish.
Prep Peppers: Place halved peppers cut-side up in the dish.
Cook Filling: Heat olive oil in a skillet. Sauté garlic, then add ground meat. Cook until browned. Stir in cumin, oregano, salt, chipotle, chili powder, rice, corn, and tomato. Cook 5–7 minutes.
Stuff Peppers: Spoon filling into each pepper half. Top with shredded cheese.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 5–10 minutes until cheese is golden.
Garnish & Serve: Sprinkle with extra cilantro and serve hot.
Notes
Spiced with smoky chipotle and topped with gooey cheese—these stuffed peppers are a spicy spin on a wholesome classic!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 265 per halve
- Sugar: 3g per halve
- Fat: 15g per halve
- Carbohydrates: 13g per halve
- Fiber: 2g per halve
- Protein: 19g per halve