These Mexican Stuffed Peppers are colorful, hearty, and bursting with flavor. Bell peppers are roasted until tender and filled with a savory mixture of ground beef, rice, beans, and spices—all tied together with tomato sauce and gooey cheese. Each bite delivers the bold, comforting essence of a taco night wrapped in a wholesome veggie vessel. They’re perfect for meal prep, family dinners, or impressing guests with minimal effort.
Why You’ll Love This Recipe:
Everything you love about tacos—no shell required.
Naturally gluten-free and packed with protein.
Customize the filling with ground turkey, quinoa, or veggies.
Freezer-friendly and great for reheating.
An easy way to elevate ground beef into something memorable.
Ingredients for Mexican Stuffed Peppers
Before we get to the fun part, let’s gather what we need.
Ground beef or turkey: This is the protein base. Choose lean meat for a healthier option.
Bell peppers: Four large ones, any color you like! They add sweetness and a pop of color.
Cooked rice: This helps to bulk up the filling. Use white, brown, or even cauliflower rice for a low-carb twist.
Black beans: Canned or cooked from scratch, they add fiber and a hearty texture.
Corn: Frozen or canned, corn brings a sweet crunch to the mix.
Salsa: A flavorful base that ties everything together. Choose your favorite brand or make your own!
Cumin: This spice adds warmth and depth. It’s a must for that authentic Mexican flavor.
Chili powder: For a little kick! Adjust the amount based on your spice tolerance.
Garlic powder: A quick way to infuse that garlicky goodness without the fuss of fresh garlic.
Shredded cheddar cheese: The melty topping that makes everything better. Feel free to swap for Monterey Jack or a dairy-free option.
Salt and pepper: Essential for seasoning. Don’t skip these!
Fresh cilantro: Optional, but it adds a fresh, zesty finish to your dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Now that you have your ingredients ready, let’s move on to the fun part—cooking!
How to Make Mexican Stuffed Peppers
Now that you have your ingredients ready, it’s time to bring this dish to life! Follow these simple steps to create mouthwatering Mexican Stuffed Peppers that will have everyone asking for seconds.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Preheating is crucial because it ensures even cooking. You want those peppers to roast perfectly, allowing the flavors to meld beautifully. Trust me, a hot oven makes all the difference!
Step 2: Prepare the Bell Peppers
Next, grab your bell peppers. Cut the tops off and remove the seeds and membranes. This step is essential for making room for the delicious filling. Place the peppers upright in a baking dish, ready to be stuffed. The vibrant colors will brighten up your kitchen!
Step 3: Cook the Meat
In a large skillet over medium heat, cook your ground beef or turkey until it’s browned. This usually takes about 5-7 minutes. Make sure to break it up with a spatula for even cooking. Drain any excess fat to keep your dish lighter. The aroma of sizzling meat is just the beginning of this flavor journey!
Step 4: Mix the Filling
Now it’s time to mix the filling. In the skillet, stir in the cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper. Combine everything well and let it cook for an additional 5 minutes. This step is where the magic happens—each ingredient adds its own unique flavor, creating a delicious harmony!
Step 5: Stuff the Peppers
With your filling ready, it’s time to stuff those peppers! Spoon the mixture into each bell pepper, packing it down gently. Don’t be shy—fill them up! The more filling, the better. You want each bite to be bursting with flavor.
Step 6: Bake the Peppers
Cover the baking dish with aluminum foil and pop it in the oven. Bake for 25 minutes. This helps the peppers soften while keeping the filling moist. After that, remove the foil and sprinkle shredded cheddar cheese on top. Bake for an additional 10 minutes, or until the cheese is bubbly and golden. Your kitchen will smell heavenly!
Step 7: Garnish and Serve
Once out of the oven, let the peppers cool for a few minutes. This is the perfect time to garnish with fresh cilantro if you like. It adds a lovely touch of freshness. Serve these beauties warm, and watch as everyone digs in with delight!
Tips for Success
Use a mix of colors for your bell peppers to make the dish visually appealing.
Don’t overcook the meat; it will continue to cook in the oven.
Feel free to add extra spices or hot sauce for a kick!
Let the stuffed peppers rest for a few minutes before serving to enhance flavors.
For a fun twist, try adding some diced jalapeños to the filling.
Equipment Needed
Baking dish: A 9×13 inch dish works well, but any oven-safe dish will do.
Skillet: A large skillet for cooking the meat; a non-stick option makes cleanup easier.
Knife and cutting board: Essential for prepping your peppers and ingredients.
Spoon: For stuffing the peppers and mixing the filling.
Variations
Vegetarian Option: Swap the ground meat for extra black beans or lentils. This keeps the dish hearty while catering to plant-based diets.
Spicy Kick: Add diced jalapeños or a splash of hot sauce to the filling for those who love a bit of heat.
Quinoa Twist: Substitute rice with cooked quinoa for a protein-packed alternative that’s gluten-free.
Cheesy Delight: Mix in some cream cheese or sour cream into the filling for an extra creamy texture.
Southwestern Flair: Incorporate diced tomatoes, avocado, or even a sprinkle of taco seasoning for a unique flavor profile.
Serving Suggestions
Side Salad: A fresh green salad with lime vinaigrette complements the peppers beautifully.
Rice or Quinoa: Serve with a side of cilantro-lime rice or quinoa for a complete meal.
Drinks: Pair with a cold cerveza or a refreshing margarita to enhance the flavors.
Presentation: Serve on a colorful platter, garnished with extra cilantro for a vibrant touch.
FAQs about Mexican Stuffed Peppers
Can I make Mexican Stuffed Peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and store them in the fridge. When you’re ready to bake, simply pop them in the oven. This makes for a quick dinner solution!
What can I substitute for ground meat in this recipe?
If you’re looking for a vegetarian option, try using extra black beans, lentils, or even crumbled tofu. These alternatives will keep your Mexican Stuffed Peppers hearty and satisfying without the meat.
How do I store leftovers?
Leftover Mexican Stuffed Peppers can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or oven until warmed through. They make for a delicious lunch the next day!
Can I freeze Mexican Stuffed Peppers?
Yes, you can freeze them! Just make sure to wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months in the freezer. Thaw in the fridge before baking.
What sides pair well with Mexican Stuffed Peppers?
These stuffed peppers are versatile! Serve them with a side of Mexican rice, a fresh salad, or some tortilla chips with guacamole. A cold drink, like a margarita, can also elevate your meal!
Final Thoughts
Cooking Mexican Stuffed Peppers is more than just preparing a meal; it’s about creating memories. The vibrant colors and rich flavors bring joy to the table, making every bite a celebration. Whether you’re sharing them with family or enjoying a quiet night in, these peppers are sure to impress. Plus, the versatility of this dish means you can adapt it to suit any taste. So, roll up your sleeves, embrace the process, and let the aroma fill your kitchen. Trust me, once you experience the delight of these stuffed peppers, they’ll become a cherished favorite in your home!
A delicious and hearty recipe for Mexican Stuffed Peppers filled with ground meat, rice, beans, and topped with cheese.
Ingredients
Scale
1 pound ground beef or turkey
4 large bell peppers (any color)
1 cup cooked rice
1 can (15 ounces) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 cup salsa
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
Stir in the cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix well and cook for an additional 5 minutes until heated through.
Spoon the filling mixture into each bell pepper, packing it down gently.
Top each stuffed pepper with shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
For a vegetarian option, substitute the ground meat with extra beans or lentils.
Add diced tomatoes or jalapeños to the filling for extra flavor and spice.
