Mexican Pork Peppers
Elevate your weeknight dinner routine with vibrant, flavor-packed Mexican Pork Peppers! This hearty recipe features bell peppers stuffed with a savory blend of seasoned ground pork, fragrant garlic, diced onions, and tender white rice, all brought together with bold Mexican-inspired spices like cumin, chili powder, and paprika. Topped with gooey melted cheddar cheese and optionally garnished with fresh cilantro and tangy sour cream, these stuffed peppers are baked to perfection, offering a deliciously comforting yet nutritious meal. Perfect for busy cooks, this dish takes just 20 minutes to prep and delivers a colorful, crowd-pleasing entree that's ready in under an hour. Whether you're craving spicy, cheesy goodness or looking to impress with a visually stunning meal, Mexican Pork Peppers hit all the right notes! Keywords: Mexican stuffed peppers, pork-stuffed bell peppers, easy dinner recipe, Mexican flavors, baked stuffed peppers.
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 2 tablespoons Olive oil
- 1 pound Ground pork
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 cup Cooked white rice
- 1 cup Canned diced tomatoes, drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside the hollowed peppers and lids.
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground pork to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes.
Stir in the cooked rice, drained diced tomatoes, cumin, chili powder, paprika, salt, and black pepper. Mix well and let the filling cook for an additional 2-3 minutes.
Place the hollowed bell peppers upright in a baking dish. Spoon the pork and rice mixture into each pepper, pressing down gently to fill them completely.
Sprinkle the shredded cheddar cheese evenly over the tops of the stuffed peppers.
Place the reserved lids on the peppers (optional) and cover the baking dish with aluminum foil.
Bake the stuffed peppers in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the peppers from the oven and let them cool for 5 minutes.
Garnish with chopped fresh cilantro and serve with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 43.5 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1283 mg | 99% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
