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Karla Zazueta

Ground Beef Stuffed Romano Peppers

Easy Ground Beef Stuffed Romano Peppers recipe made Mexican-style with roasted peppers, seasoned beef filling, and fresh toppings. A simple, comforting stuffed pepper dish perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 12 minutes
Servings: 4 people
Course: beef, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the peppers
  • 6 Romano peppers
  • 2 tablespoon vegetable oil for cooking filling + optional brushing
For the beef filling
  • 400 g ground beef mince
  • ½ white onion finely chopped
  • 1 medium tomato finely chopped
  • ½ cup sweetcorn about 80g
  • ½ teaspoon ground cumin
  • 3 tablespoon fresh coriander cilantro, chopped
  • ¾ teaspoon salt or to taste
  • 1 tablespoon vegetable oil
To garnish
  • 80 g queso fresco or feta cheese crumbled
  • 4 tablespoon sour cream or crema
  • 2 tablespoon fresh coriander chopped

Method
 

Char the peppers
  1. Place the Romano peppers directly over a gas flame or under a hot grill.
  2. Turn them frequently until the skin is evenly charred on all sides.
  3. Place the hot peppers into a plastic bag, seal it, and let them steam for 10 minutes. This helps loosen the skin.
Prepare the filling
  1. Heat 1 tablespoon oil in a pan over medium heat.
  2. Add the onion and cook for 2–3 minutes until softened.
  3. Add the ground beef and cook until browned, breaking it up as it cooks.
  4. Add tomato, sweetcorn, cumin, and salt.
  5. Cook for 8–10 minutes until the mixture is well combined and slightly reduced.
  6. Turn off heat and stir in fresh coriander.
  7. Set aside to cool slightly.
Peel and clean the peppers
  1. Remove peppers from the bag.
  2. Gently peel off the charred skin (it should come off easily).
  3. Make a careful slit down one side of each pepper and remove seeds, keeping the stem intact.
  4. Fill each pepper carefully with the beef mixture.
  5. Do not overfill — keep them firm but closed.
  6. Place on a serving dish or baking tray.
  7. Warm or finish (optional step – 5 minutes)
You can either:
  1. Serve as they are, or
  2. Warm them in a low oven (160°C) for 5 minutes before serving
  3. Top with crumbled cheese, sour cream, and fresh coriander.
  4. Serve with Mexican rice or plain rice on the side.