I stuff Mexican Stuffed Bell Peppers with seasoned ground beef, vibrant Mexican rice, crisp veggies, and gooey cheese, then add a surprising spice that will leave everyone asking what’s inside.

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I love how a simple bell pepper can flip dinner into something exciting. These Mexican Stuffed Peppers are loud, colorful, and a little messy in the best way — I fill those peppers with seasoned ground beef and fluffy Mexican rice, finish with melty cheese and you get a bite that actually makes you stop talking.

It’s kind of my answer to Easy Stuffed Peppers With Rice, and on party nights I even call them Taco Meat Stuffed Bell Peppers to get people curious. They look impressive but they’re honest food, and each pepper hides a little surprise you didn’t expect.

Ingredients

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Bell peppers: high in vitamin C and fiber, add mild sweetness and crunch.
Ground beef: rich in protein and iron, gives savory meaty richness.
Rice: starchy carbs for energy, soaks up spices and sauces well.
Black beans: great fiber and plant protein, adds creamy texture.
Corn: sweet kernels add crunch and a pop of natural sweetness.
Cheese: melty fat and protein, adds gooey, salty, comforting richness.
Cilantro: fresh, citrusy herb that brightens and lightens rich bites.
Lime: zesty acid cuts fat, adds tangy brightness and zip.

Ingredient Quantities

6 medium bell peppers, assorted colors

1 lb ground beef

1 cup cooked long grain white rice or mexican rice

1 small yellow onion, finely chopped

2 cloves garlic minced

1 can (10 oz) diced tomatoes with green chiles, drained

1 can (15 oz) black beans, drained and rinsed

1 cup frozen or canned corn, drained

1 1/2 cups shredded Mexican blend cheese divided

1/2 cup tomato sauce

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1/4 cup chopped fresh cilantro for garnish

1 lime, cut into wedges

How to Make this

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1. Preheat oven to 375°F (190°C). Wash the 6 bell peppers, slice off the tops (save them if you want lids), remove seeds and membranes so they stand upright; you can parboil peppers 3 to 5 minutes if you want them softer faster, but its fine to skip if you like a bit of crunch.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until translucent about 3-4 minutes, then add the minced garlic and cook 30 seconds more.

3. Add 1 pound ground beef to the skillet, break it up and brown until no pink remains. Drain any excess grease from the pan so the filling isnt too oily.

4. Stir in the drained can of diced tomatoes with green chiles, 1/2 cup tomato sauce, the drained and rinsed 15 oz black beans, 1 cup drained corn, and 1 cup cooked long grain white rice or mexican rice.

5. Season the mixture with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, plus salt and black pepper to taste. Let the filling simmer 5 to 7 minutes so the flavors meld and any excess liquid reduces a bit. Taste and adjust seasoning.

6. Remove the pan from heat and stir in 1 cup of the shredded Mexican blend cheese so the filling binds together nice and cheesy; if the mix seems too wet add a little more rice.

7. Spoon and firmly pack the filling into the prepared peppers (a 1/2 cup measuring cup works great for even portions). Place the stuffed peppers upright in a lightly greased baking dish, sprinkle the remaining 1/2 cup cheese over the tops, and pour a splash of water (about 1/4 cup) into the bottom of the dish to help steam.

8. Cover the dish tightly with foil and bake for 25 to 30 minutes until the peppers are tender. Remove foil and bake another 5 to 10 minutes so the cheese gets bubbly and a little golden.

9. Let the peppers rest 5 minutes, garnish with about 1/4 cup chopped fresh cilantro, serve with lime wedges and squeeze lime over each pepper before you dig in. Quick tips: use leftover mexican rice to save time, you can microwave peppers 1-2 minutes to speed softening, and using a muffin tin keeps peppers from tipping in the oven.

Equipment Needed

1. Oven preheated to 375°F (190°C)
2. Large oven safe baking dish big enough for 6 peppers
3. Large skillet nonstick or cast iron
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons plus a 1/2 cup measuring cup or small scoop to pack filling
7. Wooden spoon or heatproof spatula
8. Can opener and colander or fine mesh strainer to drain cans
9. Aluminum foil and a pair of tongs for handling hot peppers, dont forget a muffin tin if you want peppers to stay upright

FAQ

Q: Can I swap the ground beef for something else? A: Yes, you can use ground turkey, chicken, or a plant based crumble. If you go vegetarian add extra beans or cooked quinoa to keep the texture, and season a bit more since veggies can taste blander than beef.

Q: Can these be made ahead or frozen? A: Totally. Assemble and refrigerate up to 24 hours then bake, or freeze stuffed peppers raw on a tray then wrap and store up to 3 months. Bake from frozen about 20 to 30 minutes longer, cover with foil until near done so the cheese doesnt burn.

Q: How do I keep the peppers from tipping over in the baking dish? A: Trim a thin slice off the bottom of each pepper so they sit flat, dont cut through the pepper. Or parboil them 3 to 4 minutes to soften the base, then stuff.

Q: How do I know when theyre done? A: Peppers should be tender but not soggy, a fork should pierce easily and the filling should be hot and bubbly. If you want a number, internal temp of the filling should reach 165 F.

Q: Can I change the rice or skip it? A: Yes, you can use brown rice, quinoa, or omit grains and add more beans or finely chopped veggies. If you use leftover rice you may need less tomato sauce since stale rice soaks up less liquid.

Q: How can I make them more or less spicy? A: Taste the filling before stuffing and adjust. Add more chili powder, cumin or a chopped jalapeno for heat, or use mild tomatoes without chiles to tone it down. Squeeze lime and sprinkle cilantro right before serving to balance the spice.

Mexican Stuffed Peppers Recipe Substitutions and Variations

Ground beef: use ground turkey or chicken for a leaner filling, or 1 lb plant based crumbles for a vegetarian swap. Cook the turkey a little less time so it doesnt dry out, and season up if you use faux meat since it can be blander.
Cooked long grain rice: swap with cooked quinoa or brown rice for more fiber and a nuttier taste, or use riced cauliflower to cut carbs. If using cauliflower add it near the end because it gets soft fast.
Black beans: substitute pinto beans or kidney beans, or use cooked lentils for a different texture and extra protein. Canned swaps work same way just rinse and drain them first.
Mexican blend cheese: use Monterey Jack or sharp cheddar if you want a different melt and flavor, or choose a dairy free shredded cheese for vegan friendly peppers. Keep an eye on melting since some cheeses brown faster.

Pro Tips

– Parboil or microwave the peppers for 2 to 4 minutes so they soften faster, then put them in a muffin tin to keep them from tipping in the oven. If you skip softening, just give them an extra 5 to 10 minutes covered. Trust me, nobody likes soggy or collapsing peppers mid-bite.

– Brown the beef well and drain off excess fat, then toss the spices into the hot pan with the onions for 20 to 30 seconds to wake up the flavors. Taste the filling before stuffing and add salt, a little lime juice or a pinch of sugar if it tastes flat.

– Use cold leftover rice or add a beaten egg or a small handful of breadcrumbs or extra cheese if your filling seems loose. Pack the filling firmly with a 1/2 cup scoop so each pepper cooks evenly and doesn’t fall apart when you serve it.

– Make ahead or freeze: assemble stuffed peppers and freeze uncooked in a single layer then transfer to a bag, or bake first then freeze. Reheat covered at 350°F until warmed through, then uncover and broil a minute to re-crisp the cheese if needed. Let them rest a few minutes before serving so they hold together.

Mexican Stuffed Peppers Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I stuff Mexican Stuffed Bell Peppers with seasoned ground beef, vibrant Mexican rice, crisp veggies, and gooey cheese, then add a surprising spice that will leave everyone asking what's inside.

Servings

servings

Calories

484

kcal

Equipment: 1. Oven preheated to 375°F (190°C)
2. Large oven safe baking dish big enough for 6 peppers
3. Large skillet nonstick or cast iron
4. Cutting board
5. Chef’s knife
6. Measuring cups and spoons plus a 1/2 cup measuring cup or small scoop to pack filling
7. Wooden spoon or heatproof spatula
8. Can opener and colander or fine mesh strainer to drain cans
9. Aluminum foil and a pair of tongs for handling hot peppers, dont forget a muffin tin if you want peppers to stay upright

Ingredients

6 medium bell peppers, assorted colors
1 lb ground beef
1 cup cooked long grain white rice or mexican rice
1 small yellow onion, finely chopped
2 cloves garlic minced
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (15 oz) black beans, drained and rinsed
1 cup frozen or canned corn, drained
1 1/2 cups shredded Mexican blend cheese divided
1/2 cup tomato sauce
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup chopped fresh cilantro for garnish
1 lime, cut into wedges

Directions

Preheat oven to 375°F (190°C). Wash the 6 bell peppers, slice off the tops (save them if you want lids), remove seeds and membranes so they stand upright; you can parboil peppers 3 to 5 minutes if you want them softer faster, but its fine to skip if you like a bit of crunch.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until translucent about 3-4 minutes, then add the minced garlic and cook 30 seconds more.
Add 1 pound ground beef to the skillet, break it up and brown until no pink remains. Drain any excess grease from the pan so the filling isnt too oily.
Stir in the drained can of diced tomatoes with green chiles, 1/2 cup tomato sauce, the drained and rinsed 15 oz black beans, 1 cup drained corn, and 1 cup cooked long grain white rice or mexican rice.
Season the mixture with 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, plus salt and black pepper to taste. Let the filling simmer 5 to 7 minutes so the flavors meld and any excess liquid reduces a bit. Taste and adjust seasoning.
Remove the pan from heat and stir in 1 cup of the shredded Mexican blend cheese so the filling binds together nice and cheesy; if the mix seems too wet add a little more rice.
Spoon and firmly pack the filling into the prepared peppers (a 1/2 cup measuring cup works great for even portions). Place the stuffed peppers upright in a lightly greased baking dish, sprinkle the remaining 1/2 cup cheese over the tops, and pour a splash of water (about 1/4 cup) into the bottom of the dish to help steam.
Cover the dish tightly with foil and bake for 25 to 30 minutes until the peppers are tender. Remove foil and bake another 5 to 10 minutes so the cheese gets bubbly and a little golden.
Let the peppers rest 5 minutes, garnish with about 1/4 cup chopped fresh cilantro, serve with lime wedges and squeeze lime over each pepper before you dig in. Quick tips: use leftover mexican rice to save time, you can microwave peppers 1-2 minutes to speed softening, and using a muffin tin keeps peppers from tipping in the oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.