Description
This Baked Mexican Chiles Rellenos recipe features bell peppers stuffed with a flavorful mixture of seasoned ground beef, cooked rice, and spices, topped with melted cheddar cheese and fresh cilantro. Perfect for a hearty and comforting meal with a Mexican flair, this dish is baked to perfection, resulting in tender peppers and a deliciously cheesy crust.
Ingredients
Scale
For the Peppers
- 4 large bell peppers, halved and seeded
For the Filling
- 1 lb ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (8 oz) tomato sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Arrange the bell pepper halves in a baking dish with the cut side facing up, ready to be filled.
- Cook the Filling: In a large skillet, heat a drizzle of oil over medium heat. Add the finely chopped onions and minced garlic, sautéing until fragrant, about 2 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon for even cooking.
- Season and Combine: Stir in the tomato sauce, cooked rice, ground cumin, chili powder, salt, and pepper. Let the mixture simmer for 5 minutes to allow the flavors to meld together harmoniously.
- Stuff the Peppers: Spoon the beef and rice mixture into each halved bell pepper, packing the filling down slightly to fill them up well. Sprinkle each stuffed pepper generously with shredded cheddar cheese.
- Bake: Cover the baking dish with foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the baked peppers from the oven and let them cool slightly. Garnish with fresh cilantro and serve warm, optionally alongside guacamole, sour cream, or Mexican rice for a complete meal.
Notes
- For a spicier version, add some chopped jalapeños to the filling mixture.
- Use different types of cheese like Monterey Jack or queso fresco for variation.
- Bell peppers can be substituted with poblano peppers for a more authentic Mexican flavor, but adjust baking time accordingly.
- Leftover filling can be stored separately in the fridge for up to 3 days.
- To make it vegetarian, substitute ground beef with cooked lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican chiles rellenos, baked stuffed peppers, ground beef stuffed peppers, cheesy stuffed peppers, easy Mexican dinner, baked bell peppers
