Mexican-Style Stuffed Bell Peppers

Name: Mexican-Style Stuffed Bell Peppers
Total time: 45 min
Ingredients: 4 large bell peppers, sliced in half, stem tops, seeds, and veins removed, making 8 pepper “cups”; 1 tablespoon olive oil, plus 2 more for filling; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 1 medium onion, cut into ¼-inch pieces, about 1 cup; 1 medium zucchini, cut into ¼-inch pieces, about 1 cup; 2 ears of corn, kernels removed, about 1 cup; 1 (15-ounce) can black beans, drained and rinsed; 1 small jalapeño pepper, seeded, veins removed, diced, about 2 tablespoons; 1 (14-ounce) jar prepared enchilada sauce; 2 tablespoons chopped fresh cilantro; 4 ounces Monterey Jack cheese, shredded, about 1 cup; 1 cup tortilla chips, crushed

The Garden & Saucier

Mexican-Style Stuffed Bell Peppers

Print Recipe

The Strategy:

Since we’re taking a little veggie trip south of the border, why not take a look at this recipe featuring bell peppers? Stuffed peppers are an incredibly versatile vessel for delivering deep, complex flavors. By pre-roasting the peppers just enough to soften them, we ensure they hold their structural integrity while absorbing the incredibly savory, thick stew of zucchini, black beans, corn, and rich enchilada sauce.

Serves: 4 | Total Time: 45 minutes till it’s ready

Ingredients

Peppers and Seasoning

4 large bell peppers, sliced in half, stem tops, seeds, and veins removed, making 8 pepper “cups”
1 tablespoon olive oil, plus 2 more for filling
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Vegetable Filling

1 medium onion, cut into ¼-inch pieces, about 1 cup
1 medium zucchini, cut into ¼-inch pieces, about 1 cup
2 ears of corn, kernels removed, about 1 cup
1 (15-ounce) can black beans, drained and rinsed
1 small jalapeño pepper, seeded, veins removed, diced, about 2 tablespoons

Sauce and Toppings

1 (14-ounce) jar prepared enchilada sauce
2 tablespoons chopped fresh cilantro
4 ounces Monterey Jack cheese, shredded, about 1 cup
1 cup tortilla chips, crushed

Overhead prep shot of fresh ingredients for stuffed bell peppers, including vibrant pepper halves, zucchini, corn, black beans, jalapeño, cheese, and enchilada sauce

Instructions

Preheat your oven to 375°.
Add the peppers to a baking dish, cut sides up. Drizzle the insides of the peppers with 1 tablespoon olive oil and some of the salt and pepper. Place into the oven and bake to soften, about 5 minutes. Remove to cool slightly.
Drizzle 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and zucchini and cook until the veggies are softened, about 5 to 8 minutes.
Stir in the corn, black beans, and jalapeño pepper. Cook for several minutes more.
Pour in the enchilada sauce. Stir in the cilantro. Reduce the heat to low and simmer until the veggies are soft and the sauce is reduced by half. You want a thick stew of veggies, not a soupy sauce. Taste and season with salt.
Fill half of each pepper with veggies.
Add some of the cheese and top that with some of the chips. Place the remaining veggies over the chips. Top with the rest of the cheese and the chips.
Place the baking dish back into the oven and cook until the cheese is melted and the chips are golden, about 15 minutes.

Thing to Note:

Thing to Note:

Extreme close-up action shot spooning a thick, steaming mixture of black beans, corn, zucchini, and rich red enchilada sauce into a vibrant roasted bell pepper half

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

The Heart of the Table

Bringing out a vibrant baking dish overflowing with beautifully stuffed bell peppers immediately signals that a meal has been prepared with intention and love. The sheer generosity of a stuffed vegetable—overflowing with a rich, savory stew and bubbling cheese—encourages a feeling of abundance and comfort. Sharing this deeply nourishing meal provides an opportunity to slow down, pass the plates, and enjoy the profound, grounding effect of eating well together.

An elegant, formal dinner table setting featuring a baking dish of colorful Mexican-Style Stuffed Bell Peppers, with a dinner party in the background

Neighborly Grace

THE PRESENTATION: Serve the bubbling baking dish directly on the table, allowing guests to use a large serving spoon to transfer the vibrant peppers to their own plates. Make sure to provide extra crushed tortilla chips in a small, rustic bowl on the side for those who want an extra layer of salty crunch.
THE POUR: A crisp, dry Rosé or a vibrant, citrusy Sauvignon Blanc. You need a wine with a bright acidity to balance the sweetness of the roasted bell peppers and the richness of the Monterey Jack cheese without competing with the savory enchilada sauce.
THE VIBE: Casual, lively, and incredibly welcoming. This is the ultimate comfort meal meant for a relaxed gathering where laughter is loud and the portions are hearty.

Chef’s Recommendations

The Glass to Start: The Prickled Pink Cocktail
The Sweet Ending: Peach Empanadas with Bourbon Preserves
The Cold Bowl Alongside: Easy Classic Gazpacho
The Spoonful on Top: Green Goddess Tomatillo Pico de Gallo

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Mexican-Style Stuffed Bell Peppers

Mexican-Style Stuffed Bell Peppers

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps