Mexican Pork Stuffed Peppers

Stuffed peppers are a dish that has travelled across continents — from Eastern European kitchens to Mexican taquerías — and found a welcome home in Canada. Immigrant families brought their own versions, often filled with rice and pork, and over time, Canadian kitchens adapted them with local abundance. Bell peppers, now a staple of Prairie gardens and Ontario greenhouses, meet Mexican flavours of cumin, chili, beans, and corn to create a dish that feels both global and deeply Canadian. Colourful, hearty, and endlessly adaptable, these peppers are as fitting at a backyard barbecue as they are on a weeknight family table.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

• 6 large bell peppers (any colour), halved and deseeded

• 500 g (1 lb) pork sausages, casings removed

• 1 cup cooked quinoa or rice

• 1 cup (170 g) black beans (cooked or canned, rinsed)

• 1 cup (150 g) corn kernels

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder (or to taste)

• 2 tbsp olive oil

• Salt & pepper, to taste

• 1 cup (100 g) grated cheese (cheddar, mozzarella, or Mexican blend)

To Serve (optional toppings):

• Salsa or pico de gallo

• Sour cream or crema

• Guacamole or sliced avocado

• Fresh coriander (cilantro), chopped

• Lime wedges

• Pickled onions or jalapeños

Method

• Prepare the peppers: Preheat oven to 190°C (375°F). Place pepper halves cut-side up on a baking tray, brush with olive oil, and roast 10 minutes to soften.

• Cook the filling: Heat 2 tbsp olive oil in a skillet. Sauté onion and garlic until soft, then add sausage meat, breaking it up as it browns. Stir in cumin, chili powder, black beans, corn, and quinoa or rice. Season to taste.

• Stuff & bake: Spoon filling into roasted peppers, pressing gently. Top with cheese and bake 15–20 minutes until peppers are tender and cheese is golden.

• Serve: Garnish with toppings of choice — salsa, crema, avocado, coriander, or lime wedges.

Variations

• Swap pork for ground turkey, chicken, or lentils for a lighter or vegetarian twist.

• Use spicy chorizo for extra heat.

• Add maple syrup to the pork for a sweet Canadian note that balances the chili.