There is something irresistibly comforting about the rich, vibrant flavors packed into these Stuffed Bell Peppers with Melted Cheese Recipe. Picture tender bell peppers bursting with a savory blend of seasoned ground chicken, black beans, corn, and rice, all smothered in enchilada sauce and crowned with gooey melted cheese. This dish is a sunshine-filled celebration of taste and texture, perfect for cozy weeknight dinners or impressing guests with minimal fuss and maximum flavor.
Ingredients You’ll Need
Gathering fresh, simple ingredients is the secret to making this recipe truly shine. Each component brings its own personality to the dish—from the crunch and sweetness of bell peppers to the hearty, spiced filling and that irresistible cheesy topping.
- 4 large bell peppers (any color): These vibrant vessels hold all the delicious filling and soften beautifully when baked.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the peppers during baking.
- 1 pound ground chicken or turkey: A lean protein base that soaks up all the spices and flavors perfectly.
- 1 small onion, diced: Provides natural sweetness and a pleasant texture contrast.
- 2 cloves garlic, minced: Brings an aromatic depth that enhances the savory profile.
- 1 teaspoon ground cumin: Adds an earthy, warm undertone that’s essential in Tex-Mex cooking.
- 1 teaspoon chili powder: Injects a subtle kick and smoky flavor without overpowering the dish.
- 1/2 teaspoon paprika: Adds color and a mild peppery taste for complexity.
- 1/2 teaspoon salt: Balances and highlights all the other spices and ingredients.
- 1 cup cooked rice: Makes the filling hearty and gives it a satisfying bite.
- 1 cup enchilada sauce: Whether store-bought or homemade, this sauce ties everything together with saucy richness.
- 1 1/2 cups shredded Mexican blend cheese: Melts to perfection, adding creamy, gooey goodness on top.
- 1/2 cup black beans, drained and rinsed: Adds fiber and a creamy texture that complements the meat.
- 1/2 cup corn kernels (fresh, frozen, or canned): Brings a touch of sweetness and a pop of color.
- Fresh cilantro, chopped: For a bright, herbaceous garnish that livens up the dish.
- Lime wedges: Serve on the side for a zesty splash just before eating.
How to Make Stuffed Bell Peppers with Melted Cheese Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C) and lightly greasing your baking dish. Place the bell pepper halves cut side up in the dish, drizzle them with olive oil, and sprinkle lightly with salt. Bake for 10 minutes to soften just enough so they’re tender but still hold their shape. This step ensures those peppers will be the perfect cozy containers for all the wonderful filling coming next.
Step 2: Cook the Protein and Veggies
Next, heat a large skillet over medium heat and cook the ground chicken or turkey until browned and fully cooked, about 6 to 8 minutes. Drain any excess fat to keep the filling light yet flavorful. Then add the diced onion and minced garlic, sautéing until they’re soft and fragrant, around 2 to 3 minutes. This combination forms the savory, aromatic base that your peppers will be bursting with.
Step 3: Spice it Up
Now comes the magic—season the cooked meat mixture with cumin, chili powder, paprika, and salt. Stir well so every morsel gets coated with those warm, smoky spices that give this Stuffed Bell Peppers with Melted Cheese Recipe its characteristic Tex-Mex flair. You’ll notice the kitchen starts smelling absolutely irresistible right about now.
Step 4: Mix in the Filling Ingredients
Turn off the heat and stir in the cooked rice, black beans, corn, and 3/4 cup of the enchilada sauce. Combining these ingredients while warm allows the flavors to meld and keeps the filling moist and delicious. This mixture strikes the perfect balance between heartiness and vibrant veggies, making the peppers bursting with a medley of textures and tastes.
Step 5: Stuff and Sauce the Peppers
Fill each pepper half generously with the enchilada filling you just prepared. Drizzle the remaining 1/4 cup of enchilada sauce on top of the stuffing, then sprinkle the shredded Mexican blend cheese over each pepper. This final touch guarantees the gooey, melted cheese topping that will make your heart sing when it bubbles and browns.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake the peppers for 20 minutes. This gentle heat melds the flavors and melts the cheese quietly beneath the foil’s cover. Then remove the foil and bake for another 5 to 10 minutes, just long enough for the cheese to bubble and develop a slightly golden crust. That is what makes this Stuffed Bell Peppers with Melted Cheese Recipe so irresistible in every bite.
Step 7: Garnish and Serve
To finish, sprinkle the peppers with fresh cilantro for a burst of color and herbal brightness. Serve with lime wedges on the side, letting everyone add a squeeze of zing to their liking. This final touch elevates the entire dish to a perfectly balanced fiesta of flavors.
How to Serve Stuffed Bell Peppers with Melted Cheese Recipe
Garnishes
Fresh cilantro is a delightful garnish that adds a refreshing herbal note to the warm, cheesy richness. A squeeze of lime can brighten each bite with a zesty punch, cutting through the creamy filling and adding a fresh twist that wakes up your palate beautifully.
Side Dishes
Pair these stuffed gems with a crisp green salad or some tortilla chips and guacamole for a full, satisfying meal. Black beans or a light Mexican-style slaw also work well, balancing out the richness with cool, crunchy textures and complementary flavors.
Creative Ways to Present
For a fun twist, serve the Stuffed Bell Peppers with Melted Cheese Recipe in individual cast-iron skillets or colorful ramekins to keep portions cozy and personal. You could also sprinkle extra cheese or some sliced avocado on top before serving to impress your guests with a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed peppers can be stored safely in an airtight container in the refrigerator for up to 3 days. Keeping them covered helps maintain the moisture and prevents the peppers from drying out.
Freezing
If you want to make these ahead for busy nights, you can freeze stuffed peppers before baking. Wrap each pepper tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to cook, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, place the stuffed peppers on a baking dish and cover with foil to prevent the cheese from burning. Warm them in a 350°F oven until heated through, about 15-20 minutes. Alternatively, a microwave can be used for convenience, but baking preserves that delightful texture and melted cheese effect best.
FAQs
Can I use other types of meat?
Absolutely! Ground beef, pork, or even a plant-based ground “meat” substitute work wonderfully in this Stuffed Bell Peppers with Melted Cheese Recipe. Each brings a unique flavor, so feel free to experiment depending on your preferences.
What if I don’t have enchilada sauce?
If you don’t have enchilada sauce on hand, you can substitute with salsa or a homemade mix of tomato sauce, chili powder, and a splash of broth with some garlic and onion powder. This will still give you a vibrant, saucy filling that’s delicious.
Can these be made vegetarian?
Yes! Simply omit the ground meat and increase the black beans and veggies or add crumbled tofu or textured vegetable protein. The same spices and enchilada sauce will ensure the dish stays full of flavor without meat.
How spicy is this recipe?
The spice level is mild to medium thanks to the chili powder and paprika. You can easily adjust the heat by adding more chili powder or a pinch of cayenne if you love a bit more kick in your Stuffed Bell Peppers with Melted Cheese Recipe.
What kind of cheese works best?
A Mexican blend cheese is ideal because it melts beautifully and has a nice balance of flavors like cheddar, Monterey Jack, and sometimes a hint of queso quesadilla. You can use mozzarella or even a mix of cheddar and pepper jack for a gooey, flavorful topping.
Final Thoughts
You really can’t go wrong with this Stuffed Bell Peppers with Melted Cheese Recipe—it’s a comforting, colorful dish that brings warmth and joy to the table. Whether you’re cooking for family or hoping to impress friends, it offers the perfect balance of wholesome ingredients and indulgent melted cheese. Give it a try soon, and watch how quickly these peppers disappear!
Print
Stuffed Bell Peppers with Melted Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Description
Delicious stuffed bell peppers filled with a flavorful mixture of ground chicken or turkey, rice, black beans, corn, and enchilada sauce, all topped with melted Mexican blend cheese. This hearty, oven-baked dish is perfect for a satisfying weeknight dinner and garnished with fresh cilantro and lime wedges for a zesty finish.
Ingredients
Peppers and Prep
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
Filling
- 1 pound ground chicken or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup cooked rice
- 1 cup enchilada sauce (store-bought or homemade)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 1/2 cups shredded Mexican blend cheese
Garnish
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside for later use.
- Prepare the Bell Peppers: Place the halved and deseeded bell peppers cut side up in the baking dish. Drizzle them with olive oil and lightly season with salt. Bake for about 10 minutes to soften the peppers slightly, then remove from the oven.
- Cook the Meat: In a large skillet over medium heat, cook the ground chicken or turkey for 6-8 minutes until browned and fully cooked. Drain any excess fat from the skillet.
- Sauté Aromatics and Spices: Add the diced onion and minced garlic to the skillet with the cooked meat and sauté for 2-3 minutes until the onion becomes soft and translucent. Season with cumin, chili powder, paprika, and salt, stirring well to combine the spices evenly.
- Mix the Filling: Stir in the cooked rice, black beans, corn kernels, and 3/4 cup of the enchilada sauce into the skillet. Mix thoroughly until the filling ingredients are well incorporated and heated through.
- Stuff the Peppers: Spoon the prepared enchilada filling evenly into each softened bell pepper half. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers, then sprinkle the tops with shredded Mexican blend cheese.
- Bake the Stuffed Peppers: Cover the baking dish with foil and bake for 20 minutes. After that, remove the foil and continue baking for an additional 5-10 minutes until the cheese is melted and bubbly with a light golden color.
- Serve: Remove the stuffed peppers from the oven and garnish with freshly chopped cilantro. Serve warm with lime wedges on the side for squeezing over the peppers, adding a fresh citrusy flavor.
Notes
- You can use any color bell peppers according to your preference or availability.
- Substitute ground turkey with ground chicken or lean beef if preferred.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, replace the meat with additional beans or cooked lentils and omit the cheese or use a plant-based cheese alternative.
- If you like spicy food, add some chopped jalapeños to the filling or use a spicy enchilada sauce.
- Make sure to pre-cook the rice before mixing into the filling for the best texture.
