Mexican-Style Stuffed Banana Peppers | Ground Beef, Rice & Cheesy Goodness

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while monterey jack is often cheaper.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are a healthier option, while canned beans can save time and money.

corn

🥗Healthier: quinoa

💰Cheaper: frozen corn

Quinoa is a nutritious alternative, while frozen corn is often cheaper and convenient.

Preheat the oven to 375°F (190°C). Lightly grease or line a 9 x 13 baking dish.

Slice the tops of the banana peppers halfway down without removing them. Slice down the front of the pepper and remove seeds and membranes. Set aside.

Heat olive oil in a skillet over medium heat. Add onions and cook for 2–3 minutes until soft. Stir in garlic and sauté for 30 seconds.

Add ground beef and cook until browned. Drain excess fat.

Stir in tomato, cumin, chili powder, smoked paprika, salt, pepper, and Serrano pepper (if using). Cook for 2–3 minutes. Remove from heat and stir in cooked rice, cilantro, and 1/4 cup of the cheese. Taste and adjust seasoning.

Spoon or use hands to fill each banana pepper, packing gently but not overstuffing.

In a bowl, stir together tomato sauce, olive oil, cumin, oregano, chili powder, lime juice, salt, and pepper. Add sauce to the baking dish. Nestle the stuffed peppers in the sauce.

Cover with foil and bake for 30 minutes. Uncover, sprinkle remaining cheese over the tops, and bake another 10–15 minutes until cheese is melted and peppers are tender.

Garnish with chopped cilantro, a squeeze of lime, and optional sour cream or avocado slices. Serve with warm tortillas, beans, or a simple side salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens