Weeknight Dinner: Cheesy Mexican Stuffed Peppers

This is a different way to serve a quick Mexican dinner.


I must admit to keeping a few Old El Paso dinner kits in the pantry for weeknights when I can’t be bothered to think too much about dinner. It is easy to mix the seasoning into some meat and then serve it up in the tacos or flour tortillas that come in the box. However, this time I decided to use the beautiful red capsicums/bell peppers that I had in the fridge to serve the meat. It looks quite pretty and the flavour of the bell pepper itself adds a great sweetness to the whole dish.

This was really quite filling served with a few tortilla chips plus sour cream and guacamole on the side. These peppers would also make a great addition to a Mexican feast as their filling can still be added to tacos etc if your guests want.

You can use a different colour bell pepper but I always think that red ones taste the best.

Ingredients – serves 4:

  • 1 tbsp oil
  • 1/2 red onion, finely chopped
  • 400g/14 oz turkey mince (ground), or use beef if you prefer
  • 1 packet Old El Paso taco spice mix
  • 400g/14 oz can diced tomatoes
  • 400g/14 oz can three bean mix, or red kidney beans, drained and rinsed
  • 1/2 bunch fresh coriander, chopped
  • 2 large red capsicums (bell peppers), halved, seeds removed but stalks intact
  • 1 cup grated cheese
  • tortilla chips, sour cream and guacamole, to serve


  • Heat your oven to 200C/180C fan forced/390F.
  • Put the oil in a medium saucepan and add the onion. Cook over a medium heat for a few minutes until the onion is just softened.
  • Add the turkey mince to the pan and cook, stirring regularly to break up any lumps, until just browned. This will take only a few minutes.
  • Add the taco spice mix and stir. Cook for a few seconds or until fragant.
  • Add the tomatoes and beans then stir to mix.
  • Remove from the heat and stir in the coriander.
  • Place the halved capsicums on a large baking tray. Fill the capsicums with the meat mixture.
  • Cook for about 15 minutes then remove from the oven and sprinkle some of the grated cheese over each capsicum.
  • Return to the oven and cook for a further 10 minutes or until the cheese is just melted and starting to turn golden.
  • Remove from the oven and leave to sit on the tray for 5 minutes.
  • Serve with tortilla chips, sour cream and guacamole.
  • Enjoy!


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5 Responses to Weeknight Dinner: Cheesy Mexican Stuffed Peppers

  1. I love stuffed peppers and this recipe looks like it could be the best. I will have to try it ASAP. If you are looking for a great beer to go along with these then follow my blog for the best recommendations.

  2. Pingback: Cinco de Mayo: Mexican weeknight dinners | Recipe Adaptors

  3. foodessen says:

    I really like this, I’m so glad you included in your Cinco de Mayo post!

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