Mexican stuffed peppers

Step by Step

Step 1

Heat a large skillet over medium/high heat. Add the ground chicken and pork to the skillet and break the meat up with a spatula. Season with salt and cook for 3-4 minutes. Season with taco seasoning and mix to combine.

Step 2

Add the corn, black beans, green chilis, and salsa to the skillet and bring to a gentle boil. Cook for an additional 2-3 minutes.

Step 3

Remove the skillet from the heat and transfer the meat mixture to a large bowl. Add the rice to the meat mixture and stir to combine.

Step 4

Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Place the bell peppers in the pan. You may need more than one pan depending on the size of your peppers.

Step 5

Fill each pepper with the meat and rice filling and bake for 20 minutes. Remove from the oven and top each pepper with cheese. Bake for an additional 15-20 minutes.

Step 6

Remove the peppers from the oven and serve immediately.

Tips and Warnings

How many peppers are used will be determined by how big of peppers you have and how much filling there is.
The brand and type of salsa used will determine the flavor of the peppers. It will also determine if any extra spice is added.
For a spicier flavor, use canned jalapeños in place of the green chilis. You can also add 1-2 tablespoons of spicy hot sauce to the meat mixture.
You can use any type of ground meat that you would like.
Freeze leftovers by wrapping individually in tinfoil. Or store in an airtight container in the refrigerator.
This recipe was updated in August 2024. Find the original recipe and ingredients HERE.