Mexican Chipotle Beef Stuffed Peppers Recipe

I’m super stoked to share my twist on stuffed peppers cuz it mixes juicy beef, spicy chipotle heat and fresh veggies in a way that makes every bite feel like a chill dinner party.

I love making Mexican Chipotle Beef Stuffed Peppers cause the ground beef with a diced onion, minced garlic and chipotle peppers creates a meal rich in protein while diced tomatoes, black beans and corn add fiber. I like these bell peppers because they give a vitamin C boost.

Ingredients

• Bright bell peppers add vitamins, crunch, and natural sweetness, elevating dish appearance and taste.
• Hearty ground beef provides rich protein, robust flavor, and satisfying texture throughout the filling.
• Smoky chipotle peppers in adobo add tangy heat, transforming the dish with depth.
• Black beans contribute fiber and protein while lending an earthy flavor and creamy consistency.
• Diced tomatoes deliver zesty moisture and acidity, balancing savory notes with a hint of sweetness.
• Diced onion offers savory aromatic flavor, providing a caramelized base that cranks up the dish.
• Olive oil enriches with healthy fats, ensuring a smooth sauté and enhancing overall taste.

Ingredient Quantities

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 lb ground beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1-2 chipotle peppers in adobo sauce, chopped
• 1 can (14.5 oz) diced tomatoes with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1/2 cup beef broth
• 1 cup shredded Mexican blend cheese
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

How to Make this

1. Preheat your oven to 375°F and lightly oil a baking dish.

2. In a large skillet, heat 2 tbsp olive oil over medium heat then add the diced yellow onion and minced garlic; cook until soft.

3. Add the 1 lb ground beef to the skillet. Cook until browned, breaking it up as it cooks, then season with salt, pepper, 1 tsp cumin and 1 tsp chili powder.

4. Mix in the chopped chipotle peppers in adobo sauce and diced tomatoes with their juices. Stir in the drained, rinsed black beans and 1 cup corn kernels.

5. Pour in the 1/2 cup beef broth and let the mixture simmer for about 5 minutes so the flavors blend.

6. While the beef mixture simmers, prepare your 4 large bell peppers by cutting off the tops and removing the seeds, making sure they will fit in your baking dish.

7. Spoon the beef and veggie mixture evenly into each bell pepper.

8. Sprinkle 1 cup shredded Mexican blend cheese over the stuffed peppers.

9. Place the peppers in the baking dish, cover loosely with foil and bake in the preheated oven for 25-30 minutes until the peppers are tender.

10. Remove the foil, let the cheese melt for a few more minutes, then garnish with fresh cilantro if you like before serving.

Equipment Needed

1. Oven (preheat to 375°F)
2. Baking dish (lightly oiled)
3. Large skillet
4. Chef’s knife
5. Cutting board
6. Measuring spoons and cup
7. Wooden spoon or spatula
8. Colander (for draining and rinsing black beans)
9. Can opener (for diced tomatoes and black beans)
10. Aluminum foil

These are the basic tools u need to make the recipe. Enjoy cookin it!

FAQ

• Q: Can I use ground turkey instead of beef?
  A: Yeah, u can totally swap beef for ground turkey if you’re looking for a leaner option. Just note that turkey might cook a little differently so keep an eye on it.
• Q: How many servings does this recipe make?
  A: It makes about 4 servings, so it’s perfect for a family dinner or for leftovers for lunch the next day.
• Q: Do I need to pre-cook the bell peppers before stuffing them?
  A: Not really, but you can roast them a bit first if u prefer them softer. Otherwise, stuffing ’em raw works fine since they bake along with the meat filling.
• Q: What can I use if I don’t have chipotle peppers in adobo sauce?
  A: If you’re missing those, try using a bit more chili powder mixed with a dash of hot sauce for that spicy kick. It won’t taste exactly the same but it’ll do the trick.
• Q: Can u make these ahead of time?
  A: Sure, u can prepare them ahead and even store them in the fridge for a day. Just make sure to bake them when you’re ready to serve so they get all melty and delicious.

Mexican Chipotle Beef Stuffed Peppers Recipe Substitutions and Variations

• If you dont have ground beef, try using ground turkey or chicken for a leaner twist.
• Not into chipotle peppers? Mix smoked paprika with a pinch of cayenne to get a smoky kick.
• If you are short on Mexican blend cheese, cheddar or Monterey Jack work pretty well as substitutes.
• Instead of standard diced tomatoes, fire-roasted tomatoes can add a nice extra depth of flavor.
• Out of cilantro? Parsley can step in, though it doesn’t give the exact same flavor.

Pro Tips

1. When you’re browning the ground beef, don’t rush it – let it cook until it gets really nice and brown so all that flavor comes out. I found that stirring it a lot and breaking it up early on really helps everything mix together better later on.

2. Taste as you go – especially once you’ve added the chipotle and tomatoes. If you’re not into too much heat, you might want to start with one chipotle and see how it goes, then add more if you feel adventurous. Sometimes the canned tomatoes can be a bit too tangy, so a pinch more salt or even a pinch of sugar might balance it out.

3. Make sure the peppers are cooked just right – if they’re too firm, they might be a bit crunchy, and if they’re too soft, you lose some of the texture. I like to check them before I take them out of the oven. If you notice they need a bit more time, go ahead and pop them back in for a few extra minutes.

4. If you really wanna level up the dish, try letting the beef mixture simmer a little longer than the recipe says after adding the broth. This gives all the flavors more time to blend together and makes the filling extra tasty. Just make sure you don’t overdo it or your veggies might turn mushy.