If you’ve been searching for a dinner that’s vibrant, comforting, and packed with flavor, look no further than this Stuffed Bell Peppers with Melted Cheese Recipe. Imagine tender bell peppers bursting with a savory mixture of spiced ground chicken, rice, beans, and corn, all crowned with a glorious blanket of melted Mexican cheese. This dish perfectly balances fresh ingredients, warming spices, and that irresistible cheesy finish, making it an absolute crowd-pleaser any night of the week.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the heart of this Stuffed Bell Peppers with Melted Cheese Recipe. Each element plays a special role from adding texture, depth of flavor, to that colorful presentation that brightens your plate.
- 4 large bell peppers (any color), halved and deseeded: These pepper “boats” provide the perfect vessel for the filling and add crunch and sweetness.
- 1 tablespoon olive oil: A touch of olive oil helps to soften the peppers and keeps things moist and flavorful.
- 1 pound ground chicken or turkey: Lean protein that soaks up the spices and makes the dish hearty.
- 1 small onion, diced: Adds subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Brings an aromatic punch that elevates the filling.
- 1 teaspoon ground cumin: Provides a warm, earthy spice that pairs perfectly with Mexican-inspired dishes.
- 1 teaspoon chili powder: Adds a gentle kick of heat and complex flavor.
- 1/2 teaspoon paprika: Contributes color and a mild smoky undertone.
- 1/2 teaspoon salt: Enhances all the flavors in the dish.
- 1 cup cooked rice: Gives the filling a comforting texture and lightness.
- 1 cup enchilada sauce (store-bought or homemade): Adds tangy, savory moisture that ties all the filling ingredients together.
- 1 1/2 cups shredded Mexican blend cheese: The star topping that melts into a gooey, irresistible finish.
- 1/2 cup black beans, drained and rinsed: Adds protein and creamy texture.
- 1/2 cup corn kernels (fresh, frozen, or canned): Brings bursts of sweetness and color.
- Fresh cilantro, chopped, for garnish: Offers a fresh herbal note and brightens presentation.
- Lime wedges, for serving: A squeeze of lime adds refreshing acidity to balance the richness.
How to Make Stuffed Bell Peppers with Melted Cheese Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 375°F (190°C) and lightly greasing a baking dish. This simple step ensures even cooking and prevents sticking, setting the stage for perfectly roasted peppers.
Step 2: Prepare the Bell Peppers
Place your halved and deseeded bell peppers cut side up in the baking dish. Drizzle them with olive oil and sprinkle lightly with salt. Pop them into the oven for 10 minutes to soften ever so slightly, which makes them tender and easier to bite into later.
Step 3: Cook the Meat
While the peppers soften, heat a skillet over medium heat and brown your ground chicken or turkey. Cooking for 6 to 8 minutes until no pink remains and the meat is nicely browned creates a robust base flavor for your filling. Be sure to drain any excess fat afterward for a lighter dish.
Step 4: Sauté Onion and Garlic
Add the diced onion and minced garlic to the skillet and cook for 2 to 3 minutes until they soften and release their wonderful aromas. Season this mixture with cumin, chili powder, paprika, and salt to infuse bold, Mexican-inspired flavors into every bite.
Step 5: Combine the Filling
Mix in the cooked rice, black beans, corn, and three-quarters of your enchilada sauce. Stir thoroughly, letting the ingredients meld into a harmonious filling that’s moist and bursting with every bite.
Step 6: Stuff the Peppers
Generously spoon this sumptuous filling into each softened bell pepper half. Drizzle with the remaining enchilada sauce, then lavish on the shredded Mexican cheese. This step is where the magic happens, promising that all-important golden, melted cheese topping.
Step 7: Bake to Perfection
Cover your baking dish with foil and let everything bake for 20 minutes, allowing the flavors to marry. Then, remove the foil and bake for another 5 to 10 minutes until the cheese is irresistibly melty and bubbling—a sign that your stuffed peppers are perfectly cooked and ready to enjoy.
How to Serve Stuffed Bell Peppers with Melted Cheese Recipe
Garnishes
Fresh cilantro sprinkled on top adds a delightful herbal brightness and a pop of color that makes the dish look as good as it tastes. A wedge of lime on the side invites you to squeeze on fresh acidity, balancing the richness of the cheese and savory filling beautifully.
Side Dishes
These peppers pair wonderfully with simple sides like a crisp green salad, garlic bread, or even a bowl of black bean soup. The fresh, crunchy textures and lightness of these sides complement the heartiness of the stuffed peppers and create a well-rounded meal.
Creative Ways to Present
For a fun twist, try serving your stuffed peppers on a wooden board with an assortment of fresh dipping sauces like guacamole, sour cream, or salsa. You can also sprinkle extra cheese and fresh herbs on top just before serving to wow your guests with an extra touch of indulgence and flair.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed bell peppers in an airtight container and refrigerate for up to 3 days. This way, the flavors deepen overnight and make for delicious next-day meals that reheat beautifully.
Freezing
If you want to save these for a later date, simply wrap each stuffed pepper tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed throughout and the cheese is once again melty. You can also microwave leftovers, but the oven method keeps the peppers from becoming soggy.
FAQs
Can I use other types of meat for this recipe?
Absolutely! Ground beef, pork, or even a plant-based meat substitute can work wonderfully depending on your preference. Just adjust cooking times as needed for your chosen protein.
What if I want to make this dish vegetarian?
No problem! You can omit the meat and add extra beans, lentils, or chopped mushrooms to keep the filling hearty and satisfying while still packing great flavor.
Can I use different kinds of cheese?
Of course! While a Mexican blend provides that classic flavor, feel free to experiment with cheddar, Monterey Jack, or even mozzarella for different textures and tastes.
Is it possible to prepare this recipe in advance?
Yes, you can prepare the filling and stuff the peppers ahead of time. Keep them covered in the fridge and bake right before serving for a fresh, warm meal.
What’s the best way to make enchilada sauce at home?
A homemade enchilada sauce combines chili powder, tomato paste, garlic, onion powder, cumin, and broth simmered together to create a rich, flavorful sauce that elevates this dish beyond store-bought options.
Final Thoughts
There’s something truly special about this Stuffed Bell Peppers with Melted Cheese Recipe that makes it an absolute favorite to come back to again and again. From the colorful presentation to the delicious balance of flavors and textures, it’s a dish that feels like a warm hug at the dinner table. I can’t wait for you to try it and share this comforting joy with your family and friends!
Print
Stuffed Bell Peppers with Melted Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Low Fat
Description
These Stuffed Bell Peppers with Melted Cheese are a delicious and colorful meal featuring bell peppers filled with a savory mixture of ground chicken or turkey, rice, black beans, corn, and enchilada sauce, topped with melted Mexican blend cheese. Perfectly seasoned with cumin, chili powder, and paprika, this dish offers a delightful balance of flavors and textures, made in the oven for an easy and satisfying dinner.
Ingredients
Peppers and Topping
- 4 large bell peppers (any color), halved and deseeded
- 1 1/2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Filling
- 1 tablespoon olive oil
- 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, plus more for seasoning peppers
- 1 cup cooked rice
- 1 cup enchilada sauce (store-bought or homemade), divided
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside to prepare for roasting the peppers later.
- Prepare the Bell Peppers: Place the halved and deseeded bell peppers cut side up in the greased baking dish. Drizzle them with olive oil and lightly season with salt. Bake for 10 minutes to slightly soften the peppers, then remove from the oven.
- Cook the Meat: Heat a large skillet over medium heat. Add the ground chicken or turkey and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes. Drain any excess fat from the skillet.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the cooked meat. Sauté for 2 to 3 minutes until the onion is softened and fragrant. Then season the mixture with ground cumin, chili powder, paprika, and salt, mixing thoroughly to coat evenly.
- Combine the Filling: Stir in the cooked rice, black beans, corn, and 3/4 cup of the enchilada sauce into the meat and vegetable mixture. Mix well and heat through until all ingredients are combined and warm.
- Stuff the Peppers: Evenly spoon the enchilada filling into the roasted bell pepper halves. Drizzle the remaining 1/4 cup of enchilada sauce over the stuffed peppers, then top with the shredded Mexican blend cheese.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 20 minutes. Then remove the foil and bake for an additional 5 to 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the stuffed peppers from the oven and let them cool slightly. Garnish with freshly chopped cilantro and serve warm with lime wedges on the side for an extra burst of flavor.
Notes
- You can substitute ground chicken or turkey with lean ground beef or plant-based ground meat for variation.
- For a spicier kick, add diced jalapeños to the filling or use a spicy enchilada sauce.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- If using frozen corn, thaw and drain excess water before adding to prevent sogginess.
- To make this recipe gluten-free, ensure the enchilada sauce you use is certified gluten-free.
