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Mexican Stuffed Peppers

When thinking of stuffed peppers, one usually thinks of the Italian version with tomato sauce, beef, and rice. I love Italian food, but I also love Mexican food, maybe even more. I had to figure out a way to turn a classic recipe into a mexican marvel, and here it is. My Mexican Stuffed Peppers are savory, smokey, a little spicy, and sensational.

It starts with peppers. You can use any peppers you like, I personally love red peppers. They add a nice vegetal sweetness that pairs well with the spices in the filling, but green peppers would be delicious as well. For this recipe I am using half red peppers and half poblano peppers. Poblano peppers are my husbands favorite, and they fit very well in this mexican version. Depending on the size of your peppers, you may have filling left over. If you do have leftover filling, I find that sauteing it with eggs in the morning and topping with salsa makes for a delicious breakfast burrito!

You can also customize the level of spiciness on this recipe. I seeded the jalapeños that go in the rice mixture, but if you want to ramp up the heat you can leave the seeds in. If you are trying to make it lower fat, you can substitute the ground pork for ground turkey and it comes out fabulous! I can promise you that this recipe is totally a keeper, any way you slice and dice it. And to tell you the truth, I made these Mexican Stuffed Peppers and have not looked back at the original Italian Version since. They are that good, I hope you find this recipe as delicious as I do!

Mexican Stuffed Peppers
Makes 8-10 peppers, depending on size
Time: 35 minutes prep, 30 minutes bake

4 red bell peppers
4 poblano peppers
2 lbs. ground pork
2 cups uncooked white rice
3 tbsp. oil
4 cloves of garlic, minced
1.5 cups onion, chopped
2 jalapeños, seeded and chopped
1.5 tsp. cumin
1 tsp. chili powder
3/4 tsp. smoked paprika
1 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. salt
3/4 tsp. pepper
1 tbsp. agave
3/4 cup prepared salsa
3/4 cup mexican cheese, and more cheese for topping
sour cream
chopped cilantro


Fill large pot with water and bring to a boil over medium high heat.


Seed peppers by cutting around the rim of the stem, pulling out the stem and insides, and shaking out all the seeds.


Place peppers in boiling water, and boil for 8-9 minutes or until slightly soft.


Drain peppers upside down  on rack lined with paper towels, and set aside to cool.


Add rice to medium saucepan, and rinse 3 times, or until the water runs mostly clear. Drain.


Add 3.5 cups of water to rice, and bring to a boil on medium high heat.


Once boiling, turn heat down to medium, cover slightly, and cook until the rice craters, about 5-7 minutes.


Turn heat to medium low, cover completely and let sit for 10 minutes. After the 10 minutes, take off heat, fluff with a fork, and add it to a large bowl.


Add oil to a large sauté pan that is on medium/medium high heat. Add onions, garlic, jalapeños, and a pinch of salt and pepper. Cook for 3-4 min until soft.


Add pork, cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Mix, and cook on medium high heat for about 6 minutes, until meat is just cooked through and spices are mixed in.


Add meat mixture to large bowl with the rice.


Add agave, salsa,  and 3/4 cup cheese to rice and meat. Mix thoroughly.


Preheat oven to 350°.


Stuff each pepper with rice mixture, packing tightly.

It is roughly 1 cup of mixture in each pepper, depending on the size of the pepper.


Place in baking dish, and top each pepper with cheese.


Bake for 25-30 minutes.


Serve hot with a dollop of sour cream and a sprinkle of cilantro, cut in, and enjoy!

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