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Mexican Stuffed Peppers e Insalata di Lattuga e Pomodori

Updated: Jun 5, 2022

Serves: 2 - 4

When in Italy give it a Mexican flavour during Cinco di Mayo week! These peppers are super tasty, easy to make and light meal when served with an Insalata di Lattuga e Pomodori. I couldn’t find taco seasoning here but they did have fajita seasoning which looks and smell exactly like our taco mix at home.

The peppers in Italy are double the size then in North America therefore I cut them on the long side.


2 tbsp olive oil

1 pound ground pork and beef mixture

½ cup finely chopped onions

Taco seasoning to your liking

1 jalapeno pepper, sliced (I couldn’t find any so I used hot pepper flakes)

1 cup vegetable broth

1 can corn kernels

2 large or 4 regular bell peppers

Margarine for coating pan (or cooking spray)

Shredded cheddar cheese (I used a combined shredded cheese)

Insalata di Lattuga e Pomodori


  1. Preheat oven 375°F

  2. In a skillet heat olive oil and add meat and sauté for two minutes to get juices flowing

  3. Stir in onions and let cook until meat is starting to brown

  4. Add as much taco seasoning you want, jalapeno pepper or hot pepper flakes and vegetable broth and stir to mix everything well

  5. Stir in corn and cook until all the liquid has evaporated. Note taste for seasoning and add more seasoning mix if required. I had only added half a package at first but then added the full package to get the right seasoning

  6. Trim off the stems on the peppers and cut them in half. I cut them on the long side as there were no square style peppers. Just make sure the pepper can stand up when you fill them

  7. Remove the seeds and stringy bits from the peppers

  8. Scoop ¼ of the meat mixture in each half of the large peppers. If you use 4 smaller peppers divide meat into 8ths

  9. Spread margarine or spray baking pan with cooking spray to avoid pepper from sticking

  10. Bake for 25 minutes then sprinkle with as much cheddar cheese you want. I couldn’t find cheddar cheese in Italy therefore I used a mix shredded combo

  11. Cook until cheese is melted, and take out of oven and let sit for five minutes

I served with Insalata di Lattuga e Pomodori (salad) and some sliced bread to soak up the juices of the peppers.


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