Mexican Stuffed Bell Peppers are the perfect baked appetizers filled with ground lamb, veggies, and spices and topped with cheese.
I used ripe red bell peppers for the Mexican Stuffed Bell Peppers. There are only a few varieties of foods that are versatile and can be used as both a container and chow. Mushrooms, potatoes, squash, and of course, the humble peppers. I grew up on stuffed peppers. My mom would broil blanched peppers (bell peppers are called capsicum in India and Australia) and stuff them with ground lamb, boiled potatoes, and peas for an appetizer. I adapted this recipe from my mom’s stuffed peppers.
History of bell peppers:
The bell pepper, also called capsicum annum, is a member of the Capsicum genus, that includes the whole range of chili pepper species. They are native to Central and South America and became incredibly popular as a consequence of the Colombian Exchange. Over the centuries, many cultures have adopted the bell pepper. You can now find stuffed peppers that are steamed, baked, or grilled. They are seasoned with an astonishing variety of ingredients from Cambodia through South Asia to Western Europe and the Americas, where they have been a staple of pre-Colombian food since 7500 BC.
Benefits of bell peppers:
The main ingredient in peppers is capsaicin, which is used in many pain control treatments as a topical. However, further research suggests that it also has the ability to control diabetes, improve digestion, and aid in weight loss. It is also a source of vitamins A,B, C, E, and K and contains many minerals including magnesium, phosphorus, potassium, carotene, and lutein. For a small fruit (yes, it is a fruit), it packs a super large punch.
Difference between the various colors of bell peppers:
Many people ask whether there is a difference between the different colors of peppers. Generally speaking, there are two factors that affect the color of the peppers:
- Variety: While the majority of capsicum breeds tend to change color as they mature, the Antebellum and Touchdown are two examples of varieties of pepper that tend to stay green even they are mature.
- Maturity: With some exceptions (as noted above), other varieties of green peppers are harvested early from the vine and shipped to the grocers at an immature stage, which is why they tend to be cheaper and have less nutrient density than other colors. For example, the red bell peppers which usually have spent the most time on the vine can have twice as much vitamin C as green bell peppers and more than 10 times the vitamin A. The premium that you pay at the grocers tends to reflect the additional costs of the growing time.
Flavors of various colors of bell peppers:
From a taste perspective, green and purple bell peppers tend to be slightly more bitter and earthy while the oranges, reds, and yellows are bells that tend to be sweeter and fruitier. The red peppers I use in my cooking are homegrown and have matured from green to red over time.
Variations of the Mexican Stuffed Bell Peppers:
As I said, I grew up with stuffed peppers and I realize that they are great. In many ways, stuffed pepper can be a complete meal. From a variation perspective, you can honestly use anything from your fridge, but my preferred stuffing remains:
- Vegetarian: Carrots, peas, potatoes, avocado, corn, and beans.
- Meats: Ground lamb, chicken, and turkey
- Grains: Brown or white rice, couscous, and quinoa
I love to use herbs in making my stuffed peppers. I used fresh onions and cilantro in this recipe alongside other dried herb such as oregano, thyme, and sage. My onion, cilantro, and tomato serve as the basic cooking ‘sauce’ which gives me a great deal of freedom to mix and match ingredients.
Cutting and pre-cooking the peppers:
- Slit the peppers horizontally on top by the stalk to use it like a lid while serving.
- Cut the peppers longitudinally to make two serving cups.
- You could blanch the whole peppers in a pot filled with 2 cups of hot water for a quick minute or two. I personally like the baked or grilled versions as the slightly charred tips of the peppers add flavor.
- Steaming the peppers prior to stuffing them makes them too soft for my family. If you elect to steam the peppers for 2 minutes, then reduce the amount of baking time.
- My mom would pre-season the peppers with some spices, marinate for a few minutes and then stuff them. There is some common overlap between Mexican and Indian recipes for making the stuffed peppers. I found that the Mexican versions add more dried herbs than the Indian recipes that call for fresh herbs.
- Alternatively, I have, in the past, lightly grilled the peppers on a coal barbecue for a quick minute before stuffing them.
Why the Mexican Stuffed Bell Peppers are great for parties:
- These stuffed peppers can be made ahead of time and refrigerated for two to three days.
- When stuffed with rice, veggies and meat, these peppers care a complete meal that can be served for main course.
- As appetizers, these peppers will take away the guesswork out of the quantity required to make for a large crowd.
Ingredients:
- Red peppers: I used homegrown red peppers, but you could buy a bag of assorted peppers to make it more colorful.
- Ground lamb: My family loves ground lamb stuffed in peppers compared to chicken or turkey.
- Veggies: Onions and tomatoes form the base for the lamb. You could include other veggies such as carrots, green beans, and peas.
- Herbs: I like the flavor of cilantro for this stuffing and other dried herbs such as oregano, thyme, and sage.
- Beans: I used adzuki beans. Other options would be black and kidney beans.
- Optional ingredients: Cooked rice mixed with cooked meat is optional. Usually for big parties, I have added cooked rice to the ground lamb and stuffed the bell peppers with beans. Guacamole can be served on the side. Avocado slices can be served on top or on the side. Corn and other veggies can also be included.
How to make the Mexican Stuffed Bell Peppers:
- In a Dutch oven, heat the avocado oil, add onions and sauté for 2 minutes.
2. Add the chopped tomato and sauté for 2 minutes.
3. Add the spices, garlic, and salt.
4. Then, add the ground lamb and sauté for another minute. Add ½ cup of water and cook for 15 minutes or until all the water has evaporated. Stir occasionally. Optionally, add cooked and drained or canned kidney beans and olives.
5. Add cilantro or parsley and lemon juice after turning off the heat.
6. Slit the lids of the bell peppers, allowing a part of the lid to be attached to the pepper. Deseed the bell peppers and stuff the meat-bean filling. Top with cheese and bake at 375oF for 20-22 minutes.
1. I prefer to cook the lamb before stuffing the peppers to avoid any partially cooked meat in the peppers.
2. The peppers must be firm yet soft after baking. Add a few minutes if the peppers are still crunchy.
How to serve:
These peppers can be served as a stand-alone appetizer or with Mexican Corn Salad or tortillas.
How to store:
The filling can be made ahead of time and stuffed on the day of. The bell pepper though must be fresh. The filling can be frozen for at least three months in an airtight container. After baking the stuffed peppers, they can be refrigerated for two days.
Mexican Stuffed Bell Peppers
Equipment
- Stovetop, oven
Ingredients
- 1 lb ground lamb
- 1 tbsp avocado oil
- 1 cup red kidney beans (optional) cooked
- 1 onion minced
- 1 tomato chopped
- 3 cloves garlic ground
- 1 tsp cayenne powder
- 1½ tsp mixed dried herbs (or oregano)
- 1 tsp cumin
- ½ tsp coriander powder
- 3 sprigs cilantro chopped
- 1½ tsp salt
- ¾ cup black olives canned, sliced
- 1 tbsp lemon juice
- 2 cup cooked rice
- ¾ cup mozzarella cheese grated, for topping
Instructions
- In a Dutch oven, heat the avocado oil, add onions and sauté for 2 minutes.
- Add the chopped tomato and sauté for 2 minutes.
- Add the spices, garlic, and salt.
- Then, add the ground lamb and sauté for another minute. Add ½ cup of water and cook for 15 minutes or until all the water has evaporated. Stir occasionally. Optionally, add cooked and drained or canned kidney beans and olives.
- Add cilantro and lemon juice after turning off the heat.
- Slit the lids of the bell peppers, allowing a part of the lid to be hanging from the pepper. De-seed the bell peppers and stuff the meat-bean filling. Top with cheese and bake at 375oF for 20-22 minutes.
Notes
- Kidney beans or adzuki beans can be added to the ground lamb for some balance. Peas are also a good addition.
- There is not need to pre-cook or blanch the peppers as they will become too soft from baking.
- In India and Australia, bell peppers are called capsicums.
Nutrition
Hi Kanchan, I made these for a party, and they were a hit! Thanks!
-DeChanze
Great, I am happy to hear that. Thanks!