Stuffed Bell Peppers with Melted Cheese Recipe
“`html
If you love a dish that is as vibrant as it is comforting, this Stuffed Bell Peppers with Melted Cheese Recipe is your next must-try. Juicy bell peppers cradle a flavorful blend of seasoned ground chicken or turkey, wholesome rice, black beans, corn, and zesty enchilada sauce, all topped with a generous layer of melted Mexican cheese. Each bite delivers a perfect harmony of textures and flavors that’s satisfying and nourishing, making it an ideal weeknight dinner that feels like a special occasion.
Ingredients You’ll Need
This recipe calls for simple yet vibrant ingredients that work together to build layers of flavor and texture. From the crisp bell peppers to the savory seasoning mix, every component adds something special to this classic comfort meal.
- 4 large bell peppers (any color), halved and deseeded: Choosing colorful peppers adds visual appeal and a sweet crunch.
- 1 tablespoon olive oil: Helps soften the peppers and enhances richness.
- 1 pound ground chicken or turkey: Lean protein that absorbs flavorful spices beautifully.
- 1 small onion, diced: Adds a subtle sweetness and depth to the filling.
- 2 cloves garlic, minced: Gives an aromatic punch that makes the dish more inviting.
- 1 teaspoon ground cumin: Brings a warm, earthy note perfect for Mexican-inspired flavors.
- 1 teaspoon chili powder: Adds gentle heat and complexity.
- 1/2 teaspoon paprika: Contributes mild smokiness and color.
- 1/2 teaspoon salt: Essential for balancing and drawing out flavors.
- 1 cup cooked rice: Provides bulk and soaks up the juices.
- 1 cup enchilada sauce (store-bought or homemade): The tangy, spicy base that ties the filling together.
- 1 1/2 cups shredded Mexican blend cheese: Melts beautifully to create a golden, gooey topping.
- 1/2 cup black beans, drained and rinsed: Adds creaminess and extra protein.
- 1/2 cup corn kernels (fresh, frozen, or canned): Introduces sweetness and a pleasant pop of texture.
- Fresh cilantro, chopped, for garnish: Brightens the dish with fresh, herbaceous notes.
- Lime wedges, for serving: A squeeze of lime juice adds a refreshing zing just before eating.
How to Make Stuffed Bell Peppers with Melted Cheese Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 375°F (190°C). This temperature is just right to soften the peppers gently and melt the cheese to perfection without overcooking the filling.
Step 2: Prepare the Bell Peppers
Place the halved bell peppers in a greased baking dish with their cut side facing upwards. Drizzle each with olive oil and sprinkle lightly with salt. Pop them into the oven for 10 minutes to soften them just enough, creating a tender yet sturdy shell for the filling.
Step 3: Cook the Meat
While the peppers are baking, heat a skillet over medium heat and add the ground chicken or turkey. Cook it until it’s no longer pink and beautifully brown, which should take around 6 to 8 minutes. Drain any excess fat to keep the filling lean but juicy.
Step 4: Sauté Onion and Garlic
To the skillet, add diced onions and minced garlic, stirring often to prevent burning. Let them cook for 2 to 3 minutes until soft and fragrant. Then sprinkle in the cumin, chili powder, paprika, and salt to infuse the filling with bold, savory Mexican-inspired flavors.
Step 5: Combine the Filling
Stir in the cooked rice, black beans, corn, and 3/4 cup of enchilada sauce. Mix everything thoroughly so the sauce coats all the ingredients, melding the flavors together beautifully and making the filling delectably moist.
Step 6: Stuff the Peppers
Generously spoon this vibrant mixture into each pepper half, packing them full but leaving a little space for the toppings. Then, drizzle the remaining enchilada sauce over the top for an extra layer of flavor and moisture. Finally, crown each pepper with shredded Mexican blend cheese that will melt into a golden, irresistible crust during baking.
Step 7: Bake to Melted Perfection
Cover the baking dish with foil to keep the moisture in and bake for 20 minutes. Once this time is up, remove the foil and bake for another 5 to 10 minutes, allowing the cheese to bubble and brown beautifully, creating that coveted melty, cheesy topping you crave.
Step 8: Garnish and Serve
Once out of the oven, sprinkle fresh cilantro over the warm peppers to add a burst of freshness. Serve with lime wedges for squeezing at the table—this final touch lifts the flavors and ties the entire dish together perfectly.
How to Serve Stuffed Bell Peppers with Melted Cheese Recipe
Garnishes
Fresh chopped cilantro is a classic garnish that adds a herbaceous lift and beautiful green contrast. Don’t forget those lime wedges! A quick squeeze just before eating brightens the dish with a refreshing citrus zing that enhances every bite of the cheesy, savory filling.
Side Dishes
These stuffed peppers shine on their own, but pairing them with a crisp green salad or a light corn and tomato salad balances the richness perfectly. For extra comfort, creamy mashed potatoes or warm, buttery tortillas make excellent companions.
Creative Ways to Present
For a festive feel, serve the stuffed peppers on a colorful platter lined with lettuce leaves or alongside a bowl of guacamole for dipping. You can also place each pepper in a shallow individual ramekin for a charming, personal presentation that’s perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed bell peppers keep well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen with time, making them even tastier the next day. Just make sure to cool them completely before refrigerating to maintain freshness.
Freezing
To freeze, wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer-safe container or bag. They’ll maintain their quality for up to 2 months. When ready to enjoy, thaw them overnight in the fridge before reheating.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for 15 to 20 minutes until warmed through and the cheese is bubbly again. Alternatively, use a microwave—cover the peppers to retain moisture and heat them in 1 to 2 minute intervals until hot.
FAQs
Can I use other types of meat in this Stuffed Bell Peppers with Melted Cheese Recipe?
Absolutely! Ground beef, pork, or even sausage can substitute ground chicken or turkey. Just adjust cooking times accordingly and season to your taste.
Is it possible to make this recipe vegetarian?
Yes! You can skip the meat and increase the amount of beans, corn, and rice, or add chopped mushrooms and zucchini for a hearty vegetarian filling.
Can I prepare this recipe ahead of time?
You can assemble the stuffed peppers a few hours before baking and keep them refrigerated until you’re ready to cook. This is especially handy when hosting or planning meals in advance.
What kind of cheese works best for melting on top?
A Mexican blend cheese is ideal as it melts smoothly and has a perfect balance of flavors. Cheddar, Monterey Jack, or even mozzarella can work well if you can’t find the blend.
How can I make the peppers less spicy if I prefer mild flavors?
Simply reduce or omit the chili powder and adjust the seasoning to your liking. The enchilada sauce also varies in heat level, so choose a mild version for a gentler taste.
Final Thoughts
This Stuffed Bell Peppers with Melted Cheese Recipe combines so many of the best qualities we crave in a meal — wholesome ingredients, bold flavors, and that irresistibly gooey cheese on top. It’s one of those dishes that feels like a warm hug at the dinner table and never fails to impress family and friends. I can’t recommend enough giving this recipe a try, whether for a cozy weeknight or a casual gathering. Your taste buds will thank you!
“`
Print
Stuffed Bell Peppers with Melted Cheese Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
These Stuffed Bell Peppers with Melted Cheese offer a flavorful and hearty meal featuring ground chicken or turkey, seasoned with cumin and chili powder, mixed with rice, black beans, and corn, then baked to perfection with enchilada sauce and melted Mexican blend cheese. Perfect for a comforting family dinner with a fresh cilantro and lime garnish.
Ingredients
Bell Peppers
- 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 to prepare for baking the stuffed peppers.
- Prepare the Bell Peppers: Place the halved bell peppers cut side up in the greased baking dish. Drizzle each 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: In a large skillet over medium heat, add the ground chicken or turkey and cook until browned and fully cooked, about 6 to 8 minutes. Drain any excess fat to keep the filling lean.
- 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 softens, then season the mixture with ground cumin, chili powder, paprika, and salt. Stir well to evenly coat the ingredients with the spices.
- Combine the Filling: Stir in the cooked rice, black beans, corn, and 3/4 cup of the enchilada sauce to the meat and vegetable mixture. Mix until thoroughly combined and heated through.
- Stuff the Peppers: Evenly spoon the enchilada filling into each pre-baked bell pepper half. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers, then sprinkle the shredded Mexican blend cheese on top.
- Bake: Cover the baking dish with foil and bake the stuffed peppers for 20 minutes. Remove the foil, then bake uncovered for an additional 5 to 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the baked stuffed peppers. Serve warm with lime wedges on the side to squeeze over the dish for a bright, fresh flavor.
Notes
- You can use ground turkey or chicken interchangeably depending on preference.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Leftover stuffed peppers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a vegetarian version, substitute meat with more beans or a plant-based ground meat alternative.
- If fresh peppers are too thick, consider parboiling them briefly before baking to ensure tenderness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
