Looking for a delicious, comforting meal with bold flavors and hearty fillings? Birria Stuffed Bell Peppers take a Mexican classic, birria, and transform it into a colorful, flavorful dish. These stuffed peppers are filled with slow-cooked birria beef, savory spices, and melted cheese, then baked to perfection for a meal that’s as satisfying as it is delicious.
Perfect for a weeknight dinner or a fun spin on taco night, these Birria Stuffed Bell Peppers will wow your family or guests with their vibrant flavors and unique twist on traditional birria.
1. Why You’ll Love Birria Stuffed Bell Peppers
These stuffed peppers offer the best of both worlds — tender birria and crunchy bell peppers:
- Bold Flavors: The savory, spiced birria filling combined with the sweetness of bell peppers creates a delightful contrast.
- One-Pot Meal: Everything cooks together, making it easy to prepare with minimal cleanup.
- Customizable: You can adjust the spice level, choose your cheese, or add extra toppings to make it your own.
- Hearty and Satisfying: Birria, with its tender beef and flavorful broth, makes for a filling and comforting meal.
- Perfect for Leftovers: Leftover birria works perfectly as the filling, so you can repurpose that slow-cooked beef into a new dish!
2. Ingredients You’ll Need for Birria Stuffed Bell Peppers
This recipe combines fresh vegetables, slow-cooked birria beef, and cheese for an irresistible meal:
For the Birria:
- Beef Chuck Roast: 2 pounds (or you can use beef shank or short ribs)
- Dried Guajillo Chilies: 3, stems and seeds removed
- Dried Ancho Chilies: 2, stems and seeds removed
- Tomato Paste: 1 tablespoon
- Garlic: 4 cloves, minced
- Onion: 1 large, chopped
- Bay Leaves: 2
- Ground Cumin: 1 teaspoon
- Ground Cloves: 1/4 teaspoon
- Cinnamon Stick: 1 small
- Beef Broth: 4 cups
- Apple Cider Vinegar: 2 tablespoons
- Salt and Pepper: To taste
For the Stuffed Peppers:
- Bell Peppers: 4 large (red, yellow, or green)
- Cheese: 1 1/2 cups shredded (Mexican cheese blend, Monterey Jack, or Oaxaca cheese work well)
- Cilantro: 1/4 cup chopped (for garnish)
- Lime Wedges: For serving
- Olive Oil: 1 tablespoon (for drizzling over peppers before baking)
3. Step-by-Step Instructions for Making Birria Stuffed Bell Peppers
1. Prepare the Birria:
- Start by rehydrating the dried guajillo and ancho chilies. Place them in a bowl and cover them with hot water for about 15 minutes, until soft.
- Once softened, blend the chilies in a blender with the tomato paste, garlic, onion, cumin, cloves, cinnamon stick, and 1 cup of beef broth until smooth. Add more broth if needed to make a smooth paste.
- Heat a large pot or Dutch oven over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned.
- Pour the chili paste into the pot, then add the remaining beef broth, bay leaves, and vinegar. Bring to a simmer.
- Cover the pot and reduce the heat to low. Let the beef cook for about 2 1/2–3 hours, or until it’s fork-tender and easy to shred. Once done, remove the beef from the pot and shred it with two forks.
- Strain the cooking liquid to remove solids, then return the beef to the pot and mix it with the strained broth. Keep warm.
2. Prepare the Bell Peppers:
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. You can also slice the peppers in half for smaller servings.
- Drizzle a little olive oil over the peppers and season with salt and pepper.
- Roast the peppers in the preheated oven for about 15 minutes, just until they begin to soften but still hold their shape.
3. Stuff the Peppers:
- Remove the roasted peppers from the oven and let them cool slightly.
- Stuff each bell pepper with the shredded birria beef, pressing gently to pack it in. Top with a generous amount of shredded cheese.
4. Bake:
- Place the stuffed peppers back into the oven and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
5. Serve:
- Remove from the oven, garnish with freshly chopped cilantro, and serve with lime wedges on the side.
4. Tips for the Best Birria Stuffed Bell Peppers
- Use Leftover Birria: If you have leftover birria from a previous meal, this recipe is a great way to repurpose it!
- Adjust Spice Level: Add more or less chili to the birria sauce to match your desired heat level. You can also add a jalapeño or a few chipotle peppers for extra spice.
- Cheese Variations: Feel free to use your favorite cheese. Oaxaca cheese is ideal, but mozzarella, Monterey Jack, or a Mexican cheese blend all melt wonderfully.
- Make Ahead: You can prepare the birria filling ahead of time and store it in the fridge for up to 3 days. Just stuff the peppers and bake when you’re ready to serve.
5. Serving Ideas for Birria Stuffed Bell Peppers
These stuffed peppers are hearty enough to be a meal on their own, but you can add a few sides to elevate the dish:
- Mexican Rice: Fluffy, lightly spiced rice works wonderfully alongside the rich, savory birria.
- Guacamole: Creamy guacamole with a squeeze of lime complements the flavors of the birria.
- Refried Beans: A side of refried beans provides a perfect balance to the spicy peppers.
- Fresh Salad: A refreshing green salad with a citrus vinaigrette cuts through the richness of the dish.
6. Nutritional Benefits
While Birria Stuffed Bell Peppers are indulgent, they also offer some nutritional benefits:
- Protein-Packed: The beef provides a great source of protein to keep you full and satisfied.
- Fiber: Bell peppers are high in fiber, which aids digestion and helps maintain steady blood sugar levels.
- Rich in Vitamins: Bell peppers are loaded with vitamin C, while the beef provides essential B vitamins and iron.
- Customizable for Healthier Options: You can use leaner cuts of beef, reduce the cheese, or add extra vegetables to the birria filling to make it lighter.
FAQs
- Can I use ground beef or chicken instead of beef for the birria?
Yes, you can substitute ground beef or chicken for a lighter option. The flavor won’t be the same, but it will still be delicious. - Can I use a slow cooker for the birria?
Yes! Cook the beef on low for 6–8 hours or high for 3–4 hours, then shred it and mix with the broth as instructed. - What if I don’t have a Dutch oven?
You can use a regular large pot or any oven-safe covered pot to simmer the beef. - Can I make this recipe vegetarian?
Absolutely! You can substitute the beef with jackfruit, mushrooms, or lentils to create a vegetarian birria filling. - Can I freeze Birria Stuffed Bell Peppers?
Yes! Assemble the stuffed peppers, then wrap them tightly and freeze for up to 3 months. Reheat in the oven when ready to serve. - Can I add more vegetables to the birria filling?
Definitely! Add vegetables like zucchini, corn, or potatoes to the filling for extra flavor and texture. - What kind of cheese should I use for stuffing?
Use a cheese that melts well, such as Oaxaca, Monterey Jack, or mozzarella. - What other toppings can I use?
You can top the stuffed peppers with sour cream, avocado, or even pickled onions for added flavor. - Can I make the birria ahead of time?
Yes! You can prepare the birria a day or two ahead and store it in the fridge until you’re ready to stuff the peppers. - What’s the best way to reheat leftovers?
Reheat the stuffed peppers in the oven at 350°F (175°C) for about 10 minutes until heated through.
Birria Stuffed Bell Peppers are a fun and flavorful way to enjoy the rich, savory flavors of birria in a new and exciting form. With a spicy, cheesy filling and a crispy pepper shell, this dish is sure to be a hit at any table!