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Savory Cheesy Skillet Stuffed Bell Peppers with Easy Mexican Rice Recipe

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A quick and easy skillet recipe combining fresh bell peppers, gooey cheese, and flavorful Mexican rice, perfect for cozy weeknight dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 large bell peppers (any color; red and yellow add sweetness)
  • 1 pound ground beef (can substitute ground turkey)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (about 190g), rinsed
  • 1 cup tomato sauce (240ml)
  • 1 ½ cups chicken broth (360ml) (or vegetable broth)
  • 1 ½ cups shredded Mexican cheese blend (cheddar, Monterey Jack, queso quesadilla)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to taste)
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional, for garnish)
  • Lime wedges for serving (optional)

Instructions

  1. Prepare the bell peppers by slicing the tops off and removing seeds and membranes. Rinse and pat dry. (Approx. 5 minutes)
  2. Heat olive oil in a skillet over medium-high heat. Sauté chopped onion until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant.
  3. Add ground beef, breaking it up, and cook until browned, about 6-7 minutes. Season with cumin, chili powder, salt, and pepper. (Approx. 10 minutes)
  4. Stir in rinsed rice, tomato sauce, and chicken broth. Mix well to coat rice evenly. (Approx. 2 minutes)
  5. Reduce heat to medium-low. Nestle hollowed bell peppers upright into the skillet, pressing gently into the rice mixture. Spoon remaining mixture around and inside peppers. (Approx. 3 minutes)
  6. Cover skillet with lid or foil and simmer gently for 25-30 minutes until rice is tender and peppers softened but firm. Avoid lifting lid often. (Approx. 30 minutes)
  7. Sprinkle shredded cheese over peppers, cover again, and cook 5 more minutes until cheese melts. (Approx. 5 minutes)
  8. Remove from heat, garnish with chopped cilantro, and serve with lime wedges. (Approx. 2 minutes)

Notes

Use freshly shredded cheese for better melting and creamier texture. Rinse rice to remove excess starch and prevent gumminess. Avoid overcooking peppers to keep shape and texture. If skillet seems dry, add a splash of broth or water during cooking. Cover skillet tightly to trap steam. For dairy-free, substitute cheese with plant-based alternatives. For vegetarian, replace ground beef with black beans or lentils.

Nutrition

Keywords: stuffed bell peppers, Mexican rice, skillet recipe, cheesy stuffed peppers, quick dinner, comfort food, easy weeknight meal

Find it online: https://vexifood.com/savory-cheesy-skillet-stuffed-bell-peppers-with-easy-mexican-rice-recipe/