Stuffed Bell Peppers with Melted Cheese Recipe
If you are searching for a dish that feels like a warm hug on a plate, look no further than this amazing Stuffed Bell Peppers with Melted Cheese Recipe. Loaded with seasoned ground chicken, black beans, corn, and enchilada sauce, all nestled inside vibrant bell peppers and topped with ooey-gooey melted Mexican blend cheese, this dish is a feast full of color, flavor, and comfort. It’s perfect for family dinners or when you want to impress guests with something that looks gourmet but is actually easy to make. Each bite brings together the slight sweetness of the peppers, the hearty savory filling, and that irresistible cheesy finish that keeps everyone coming back for more!
Ingredients You’ll Need
All the ingredients here are wonderfully straightforward yet essential for creating a balanced and delicious stuffed pepper. You have freshness, spice, texture, and creaminess all working together harmoniously.
- 4 large bell peppers (any color): Their natural sweetness and crispness form the perfect edible vessel for the filling.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the peppers before stuffing.
- 1 pound ground chicken or turkey: A lean protein base that soaks up the spices beautifully without overwhelming the dish.
- 1 small onion, diced: Provides a gentle sweetness and depth when sautéed with garlic.
- 2 cloves garlic, minced: Infuses aromatic warmth throughout the filling.
- 1 teaspoon ground cumin: Gives an earthy, smoky flavor crucial for that Mexican-inspired profile.
- 1 teaspoon chili powder: Adds mild heat and complements the other spices wonderfully.
- 1/2 teaspoon paprika: Offers a hint of smoky sweetness and vibrant color.
- 1/2 teaspoon salt: Enhances all the flavors, so don’t skip it!
- 1 cup cooked rice: Brings body and texture to the filling, making it satisfying and hearty.
- 1 cup enchilada sauce (store-bought or homemade): The saucy component that ties everything together with bold, tangy notes.
- 1 1/2 cups shredded Mexican blend cheese: Creates that coveted melted cheese topping everyone loves for instant indulgence.
- 1/2 cup black beans, drained and rinsed: Adds earthiness and protein for an extra nutritious punch.
- 1/2 cup corn kernels (fresh, frozen, or canned): Sweet pops of corn bring delightful contrast and texture.
- Fresh cilantro, chopped, for garnish: Lifts the entire dish with a burst of fresh herbal brightness.
- Lime wedges, for serving: Provide zesty acidity to cut through the richness and brighten each bite.
How to Make Stuffed Bell Peppers with Melted Cheese Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). Greasing your baking dish lightly ensures the peppers won’t stick, and you’ll get a nice clean presentation when serving. This sets the stage for a smooth cooking process ahead.
Step 2: Prepare the Bell Peppers
Place the halved and deseeded bell peppers cut side up in the baking dish. Drizzle them with olive oil and give a light sprinkle of salt to enhance their natural flavor. Pop them in the oven for 10 minutes to soften slightly, making sure they’ll be tender by the end but still hold their shape beautifully.
Step 3: Cook the Meat
While the peppers are baking, heat a skillet over medium heat and brown the ground chicken or turkey until it’s cooked through and no longer pink, about 6-8 minutes. Draining any excess fat keeps the texture just right—moist but not greasy.
Step 4: Sauté Onion and Garlic
Add your diced onion and minced garlic to the skillet and sauté for 2 to 3 minutes until they soften and release their savory aroma. This quick step is crucial for layering flavor into every bite. Then season everything with cumin, chili powder, paprika, and salt, stirring to coat the ingredients evenly with these warm, fragrant spices.
Step 5: Combine the Filling
Now mix in the cooked rice, black beans, corn, and 3/4 cup of your enchilada sauce. Stir until the filling is well blended and heated through. This mixture should be hearty, colorful, and packed with bold flavors that promise satisfaction with every mouthful.
Step 6: Stuff the Peppers
Carefully spoon the rich, flavorful filling into each softened bell pepper half, packing them generously but without overfilling to avoid spillage. Drizzle the remaining enchilada sauce over the tops to add extra moisture and tang before sprinkling on the shredded Mexican blend cheese.
Step 7: Bake to Perfection
Cover the baking dish with foil to keep the peppers moist and bake for 20 minutes. Then remove the foil and bake for another 5-10 minutes until the cheese is bubbling, melted, and has those irresistible golden spots that make this recipe so special.
Step 8: Garnish and Serve
Finish your beautiful creation with a scattering of chopped fresh cilantro and serve alongside lime wedges for squeezing. That final touch of freshness and acidity perfectly balances the rich, cheesy, and spiced filling and will have everyone eagerly digging in.
How to Serve Stuffed Bell Peppers with Melted Cheese Recipe
Garnishes
Simple garnishes can elevate this dish further. Fresh cilantro is a must for its vibrant herbal note, while a squeeze of lime juice adds bright acidity that cuts through the richness. For a little extra kick, consider a dollop of sour cream or slices of avocado on the side.
Side Dishes
Since these peppers are filling and full of flavor, light sides work best. A crisp green salad tossed in a citrus vinaigrette or a refreshing cucumber salad will complement the savory spiced filling nicely without overwhelming your plate.
Creative Ways to Present
For a festive touch, try stacking the stuffed peppers on individual plates for a vertical presentation, or slice them into bite-sized pieces for a fun appetizer at parties. Another idea is to serve them beside a colorful rice pilaf or a bright tomato salsa to add even more visual appeal and layers of flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover stuffed bell peppers in an airtight container and store them in the refrigerator for up to 3 days. This recipe reheats beautifully, so you can enjoy the same comforting flavors with minimal effort on busy days.
Freezing
If you want to save some for later, freeze the stuffed peppers individually wrapped in foil or plastic wrap, then place in a freezer bag for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating to maintain the best texture and flavor.
Reheating
Reheat stuffed bell peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese starts to bubble again. You can also microwave them on medium power, but they’re best enjoyed reviving that baked texture in the oven.
FAQs
Can I use other types of meat for this recipe?
Absolutely! Ground beef, pork, or even plant-based meat substitutes work wonderfully. Just adjust cooking times and seasoning as needed for the best results.
What if I don’t have enchilada sauce?
No worries! You can use a tomato-based salsa or a homemade sauce made with tomato paste, chili powder, and spices for a fresh, homemade touch.
Can I make this recipe vegetarian?
Yes, replacing the meat with extra beans, lentils, or sautéed mushrooms creates a delicious vegetarian alternative that’s still hearty and satisfying.
How do I make the bell peppers less bitter?
Roasting or baking the peppers beforehand, as in this recipe, softens them and reduces bitterness, bringing out their natural sweetness.
Is this recipe suitable for meal prep?
Definitely. It’s perfect for meal prepping since it holds up well in the fridge and freezer while offering a quick, wholesome meal anytime you want.
Final Thoughts
You really can’t go wrong with this Stuffed Bell Peppers with Melted Cheese Recipe. It’s a vibrant, comforting dish that’s surprisingly easy to prepare but bursting with flavorful layers. Whether you’re cooking for family or hosting friends, these peppers are bound to become a staple in your meal rotation. I can’t wait for you to try it and experience how effortlessly it brings warmth and happiness to your table!
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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 are a flavorful and hearty meal, featuring bell peppers filled with a savory blend of ground chicken or turkey, rice, black beans, corn, and seasonings, topped with enchilada sauce and melted Mexican blend cheese. Perfectly baked to achieve tender peppers and gooey cheese, this dish offers a satisfying combination of textures and bold southwestern flavors.
Ingredients
Bell Peppers
- 4 large bell peppers (any color), halved and deseeded
- 1 tablespoon olive oil
- Salt, to taste (for seasoning peppers)
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
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup enchilada sauce (store-bought or homemade), divided
- 1 1/2 cups shredded Mexican blend cheese
Garnish
- Fresh cilantro, chopped
- Lime wedges
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 peppers.
- Prepare the Bell Peppers: Place the halved 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 soften the peppers slightly, then remove from the oven.
- Cook the Meat: In a large skillet over medium heat, add the ground chicken or turkey. Cook, breaking it up with a spatula, for about 6-8 minutes until browned and cooked through. 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 2-3 minutes until the onion softens and becomes translucent. Season with ground cumin, chili powder, paprika, and salt, stirring well to combine all the spices.
- Combine the Filling: Stir in the cooked rice, black beans, corn kernels, and 3/4 cup of the enchilada sauce. Mix thoroughly until all ingredients are evenly combined and heated through on the stovetop.
- Stuff the Peppers: Evenly spoon the enchilada filling into each softened bell pepper half. Drizzle the remaining 1/4 cup enchilada sauce over the stuffed peppers and then top each with shredded Mexican blend cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and Serve: Once baked, garnish the stuffed peppers with freshly chopped cilantro. Serve warm with lime wedges on the side for squeezing over the peppers to add a fresh, zesty flavor.
Notes
- Use any color bell peppers according to your preference for a vibrant dish.
- For a vegetarian version, substitute meat with extra beans or a plant-based protein.
- Cooking rice in advance helps speed up preparation but freshly cooked rice works well too.
- Adjust spices to taste for milder or spicier flavors.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, confirm the enchilada sauce is gluten-free or prepare a homemade version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
