Zesty Stuffed Bell Peppers with Melted Cheese Recipe
Crafting delectable stuffed bell peppers with melted cheese sparks pure culinary magic in my kitchen.
Colorful peppers become vessels for incredible flavor combinations.
Cheese creates a rich, gooey centerpiece that transforms simple ingredients into something extraordinary.
Mediterranean and Mexican influences dance through this versatile dish.
Each bite promises a delightful blend of robust seasonings and creamy textures.
Home cooks adore how quickly these peppers come together with minimal effort.
Why Stuffed Bell Peppers With Melted Cheese Are Comfort Food
Ingredients For Stuffed Bell Peppers With Melted Cheese
Main Protein:Bell Peppers:Filling Ingredients:Sauce and Seasoning:Aromatics:Cheese and Toppings:Additional Ingredients:How To Make Stuffed Bell Peppers With Melted Cheese
Step 1: Warm Up the Oven
Crank your oven to 375F (190C). Lightly coat a baking dish with cooking spray to prevent sticking.
Step 2: Prepare Colorful Pepper Vessels
Slice bell peppers in half and place them cut-side up in the baking dish. Drizzle with olive oil and sprinkle a pinch of salt. Bake for 10 minutes to soften the peppers and make them tender.
Step 3: Brown the Protein
In a large skillet, cook ground chicken or turkey over medium heat. Break up the meat and cook until it turns golden brown and is fully cooked through, about 6-8 minutes. Drain any extra fat from the pan.
Step 4: Build Flavor Base
Add to the skillet:Saute for 2-3 minutes until the vegetables become soft and fragrant. Sprinkle in:Stir everything to create a delicious spice blend.
Step 5: Create Hearty Filling
Fold into the skillet:Mix thoroughly and heat until everything is warm and well combined.
Step 6: Load Up the Pepper Boats
Spoon the flavorful mixture into each pepper half. Drizzle remaining enchilada sauce over the top and sprinkle generously with shredded cheese.
Step 7: Bake to Melty Perfection
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for 5-10 more minutes until the cheese turns golden and bubbly.
Step 8: Final Touches
Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor.
Pro Tips For Stuffed Bell Peppers With Melted Cheese
Variations For Stuffed Bell Peppers With Melted Cheese
Pairings For Stuffed Bell Peppers With Melted Cheese
Storage Advice For Stuffed Bell Peppers With Melted Cheese
FAQs On Stuffed Bell Peppers With Melted Cheese
Yes, you can use any color bell peppers like red, yellow, or green. Each color offers a slightly different flavor and nutritional profile.
Most ingredients are naturally gluten-free. Just ensure your enchilada sauce and spices are certified gluten-free to guarantee the entire dish is safe for those with gluten sensitivities.
Besides ground chicken or turkey, you can substitute with ground beef, plant-based ground meat, or even black beans for a vegetarian version. The key is maintaining a similar texture and seasoning.
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Stuffed Bell Peppers with Melted Cheese Recipe
- Total Time: 56-66 minutes
- Yield: 8 1x
Description
Savory Stuffed Bell Peppers dance with zesty ground beef, rice, and melted cheese, creating a mouthwatering Mexican-inspired dish. Hearty ingredients blend perfectly, promising a delicious meal that will satisfy hungry diners craving bold, comforting flavors.
Ingredients
Proteins:
- 1 pound ground chicken or turkey
- 1/2 cup black beans, drained and rinsed
Vegetables and Grains:
- 4 large bell peppers (any color), halved and deseeded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 cup cooked rice
Seasonings and Toppings:
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 cup enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Prepare the oven at 375F (190C) and lightly coat a baking dish with cooking spray.
- Slice bell peppers in half, removing seeds. Position peppers cut-side up in the prepared dish, drizzle with olive oil, and sprinkle with salt. Roast for 10 minutes to soften their texture.
- Heat a skillet over medium temperature. Cook ground chicken or turkey until thoroughly browned and no pink remains, approximately 6-8 minutes. Eliminate excess liquid.
- Introduce diced onions and minced garlic to the meat. Sauté for 2-3 minutes until vegetables become translucent. Incorporate cumin, chili powder, paprika, and salt, ensuring even distribution.
- Fold in cooked rice, black beans, corn, and three-quarters of the enchilada sauce. Stir until ingredients are well-integrated and heated completely.
- Generously fill each pepper half with the enchilada mixture. Drizzle remaining sauce over the peppers and sprinkle shredded cheese on top.
- Shield the baking dish with aluminum foil and bake for 20 minutes. Uncover and continue baking 5-10 minutes until cheese melts and develops a golden, bubbling surface.
- Garnish with fresh cilantro and serve alongside lime wedges for an extra burst of flavor.
Notes
- Soften peppers gently by pre-baking to ensure tender, not mushy texture and prevent soggy bottom.
- Use lean ground meat like chicken or turkey to reduce fat content while maintaining protein-packed flavor.
- Customize spice levels by adjusting chili powder and adding hot sauce for heat-seeking taste buds.
- Transform recipe into vegetarian version by replacing meat with quinoa or additional beans for protein boost.
- Prep Time: 15-20 minutes
- Cook Time: 41-46 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
Samantha Lee
Recipe Developer & Content Creator
Expertise
Plant-based and vegetarian recipes, Recipe testing and development, Food blogging and digital content creation, Culinary education and workshops
Education
Oregon Culinary Institute (Portland, OR)
Samantha sees cooking like painting, every fresh herb, every juicy tomato, a new splash of color on a canvas.
After graduating from Oregon Culinary Institute, she blended her love of global cuisines and plant-based cooking into recipes that feel fresh, fearless, and full of heart.
Samantha’s kitchen is a place where comfort food gets a modern remix and every meal feels like a little adventure. When she’s not cooking, she’s out exploring farmers’ markets, sketching new recipe ideas, or getting her hands dirty in a community garden.