Get ready to delight your palate with this Mexican-inspired stuffed peppers dish, perfect for hosting or whipping up a speedy weeknight meal.
This simple stuffed peppers recipe requires under an hour to prepare and showcases a mouthwatering beef filling tucked inside bell peppers, topped with a lavish layer of cheese - like all of my Mexican inspired recipes it's a flavor fiesta!
🌟 Why this recipe works
This simple Mexican stuffed peppers recipe is a crowd-pleaser that you'll want to make again and again!
The Mexican ingredients of beans, corn, salsa, and taco seasoning create a wonderful flavor for the beef filling, along with garlic and onion. It then gets stuffed into bell pepper halves and topped with a sprinkle of cheese.
The flavors all come together in the oven, and when it comes out, you'll be able to dig into a loaded dish of cheesy, beefy Mexican flavors everyone will love.
Stuffed peppers are great for serving a crowd or pre-prepping for a busy weeknight because they're easy to assemble a dozen of them in advance to bake whenever you're ready!
With only 10 minutes of prep required and 30 minutes of cooking, you'll have a hearty, comforting dinner on the table in no time.
So if you're looking for something a little different for your weekend cooking, Mexican stuffed bell peppers will definitely be the star of the show!
🍽 Key Ingredients
To create the perfect Mexican stuffed peppers, you'll need these essential ingredients:
- Bell peppers - red, yellow, or green pepper
- Oil - olive or avocado
- Ground beef - lean, 90/10 or 80/20 beef-to-fat ratio
- Sweet onion and garlic - improves depth of flavor
- Taco seasoning - homemade or store-bought
- Salsa - mild or medium heat
- Black beans - substitute with kidney, pinto, or refried beans
- Corn - canned or frozen
- Cheese - cheddar cheese or another preferred variety
- Garnish - cilantro, sour cream and guacamole
Adapt the recipe to suit your preferences by using ground turkey, chicken, or sausage instead of beef, or swapping out the beans for a different type.
If this is your first time preparing Mexican stuffed peppers follow the recipe. Once you've made this once, you'll see how flexible and versatile this recipe really is.
- Cheeses - mozzarella, Mexican blends, and Colby Jack
- Beans - kidney, pinto, and refried
- Salsa - endless variations
- Taco Seasoning - make your own!
- 1 tablespoon of chili powder
- 1 teaspoon of oregano
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon salt and pepper
I encourage your to take this recipe and make it your own.
🔪 How to make
Learn how to make perfect Mexican stuffed peppers every time. Follow these simple steps with detailed processed shots and create yours in less than an hour.
Wash and cut the red bell peppers in half (lengthwise), removing the seeds.
Finely chop the onion and garlic.
Drain and rinse the can of beans and corn.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a large baking dish.
Place the bell peppers on the prepared baking dish (cut side-up) and sprinkle them with salt and pepper.
Pour ⅓ cup of water into the baking dish to cover the bottom.
Bake the colorful bell peppers in the preheated oven for 20-25 minutes until soft. They should pierce easily with a fork.
Set a large skillet over medium heat with a tablespoon of olive oil and sauté the onion for 3 minutes until soft and translucent. Add the crushed garlic and cook for 1 more minute.
Push the onion and garlic to the side of the skillet and add the ground meat. Cook for around 7-8 minutes until browned and cooked, breaking up the ground beef as it cooks.
Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Give the mixture a quick stir and let it simmer for a few minutes until the corn and beans are hot.
Remove the skillet from the heat and mix in ½ cup of shredded cheese.
Once the peppers are cooked, remove them from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half with the ground meat mixture and sprinkle the remaining cheese on top.
Bake in preheated oven for 5-10 minutes until the cheese is melted and golden.
Serve immediately with freshly chopped cilantro, sour cream, or guacamole.
💭 Expert Tips
Utilize these helpful hints to ensure your stuffed peppers turn out perfectly:
Don't forget the water!
Adding a small amount of water to the bottom of the baking dish before putting it in the oven helps keep moisture in and prevents sticking.
Be careful cutting the peppers!
The easiest way to cut the peppers is by laying them on a flat surface and cutting them in half starting from the stem end. If they tend to roll while you're cutting, try pressing down the back of the pepper gently with your hand.
Use a potato masher!
Using a potato masher to crumble the ground beef is an easy way to get the beef into small pieces and mix it with the other ingredients. It's much easier than trying to break up the meat with a spoon or spatula.
Make it ahead of time!
If you want to do all of your prepping in advance, you can assemble the stuffed bell peppers and store them in an airtight container in the fridge for up to 2 days. When ready to cook, just pop them in the oven and bake them according to the instructions.
📖 Recipe Variations
These stuffed peppers are incredibly versatile and can be adapted to suit your needs. Enhance your Mexican stuffed peppers with these variations and accompaniments:
Hearty stuffed peppers
Make stuffed peppers with rice for an extra filling meal. Mix the beef mixture with 1 cup of cooked rice and stuff the pepper.
Spicy stuffed peppers
Chop 1 or 2 jalapenos and add them to the mixture or add 1 teaspoon of red pepper flakes. You can even add 1 tablespoon of hot sauce to bump up the heat.
Cauliflower rice Mexican stuffed peppers
Substitute the ground beef for ground turkey or sausage, and add 1 cup of cooked cauliflower rice to the mixture. This makes a great low-carb option.
🥗 What to serve with
This Mexican stuffed peppers dish is wonderful served with some of your favorite sides. Here are a few ideas for accompaniments that will make this meal complete:
Tortillas, soft tacos, or crispy taquitos are all great options to serve with the stuffed bell peppers. For something with more flavor, try this jalapeno cheddar cornbread recipe.
Salsa and guacamole
A side of pico de gallo salsa or guacamole recipe is always a great choice with Mexican food. They're perfect for dipping the stuffed bell peppers in or serving as a condiment on top.
Try adding some greens to your meal with a simple green salad, or go for something with a bit of kick with this BLT wedge salad with chipotle ranch dressing.
🙋 Frequently asked questions
How can I ensure the bell peppers are not under or overcooked?
Monitor the cooking time and check for tenderness by gently piercing the peppers with a fork or toothpick, making sure they are tender but still hold their shape.
How do I prevent the peppers from drying out?
Adding a small amount of water to the bottom of the baking dish helps to keep the peppers moist and prevents them from drying out or sticking to the dish.
How can I achieve the perfect balance of flavors in my Mexican stuffed peppers recipe?
Easy! If you've never made this recipe, follow the step-by-step instructions to achieve the perfect balance of flavors. When you make this again you'll have no problem modifying the recipe and keeping the flavor profile balanced.
🧊 Storing and ♨️ reheating
If you have leftovers you can easily store and reheat them for another day.
Fridge - Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer - Freeze cooked stuffed bell peppers by arranging them in a single layer on a baking sheet. Place them in the freezer until solid, then transfer them to an airtight container and store them for up to 3 months.
Reheating - Reheat the stuffed bell peppers in the oven or microwave. To reheat in the oven, preheat to 350F and bake for 20 minutes. To reheat in the microwave, cook for 3 to 4 minutes on medium power.
🍳 Must-Try Mexican Recipes
Expand your Mexican culinary repertoire try these 32 easy Mexican breakfast recipes for a tasty start to the day. Or warm up with a bowl of one of these 30 best Mexican soup recipes.
👪 Serving size
This recipe yields 6 servings, but can be easily adjusted to accommodate more guests. With its enticing flavors and simple preparation, Mexican stuffed peppers are sure to become a favorite in your household. Enjoy your fiesta of flavors!
Now that you're armed with all the knowledge you need to make the best-stuffed pepper recipe, it's time to get cooking. Whether you like them spicy or mild, these stuffed peppers are sure to please Enjoy!
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
Mexican Stuffed Peppers
- 3 Bell peppers
- 1 tablespoon Olive oil - or avocado oil
- ½ Sweet onion - finely diced
- 2 cloves Garlic - crushed
- 1 pound Ground beef - 90/10
- 2 tablespoons Taco seasoning - homemade or store-bought
- ¼ tablespoon Salt - optional
- 1 cup Salsa - mild or medium heat
- 1 cup Black beans - rinsed and drained
- 1 cup Corn - drained
- 1 cup Cheddar cheese - shredded, divided
- Cilantro - finely chopped, optional
- Sour cream - optional
- Guacamole - optional
- Wash and cut the red bell peppers in half (lengthwise), removing the seeds.
- Finely chop the onion and garlic.
- Drain and rinse the can of beans and corn.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a large baking dish.
- Place the bell peppers on the prepared baking dish (cut side-up) and sprinkle them with salt and pepper.
- Pour ⅓ cup of water into the baking dish to cover the bottom.
- Bake the colorful bell peppers in the preheated oven for 20-25 minutes until soft. They should pierce easily with a fork.
- Set a large skillet over medium heat with a tablespoon of olive oil and sauté the onion for 3 minutes until soft and translucent. Add the crushed garlic and cook for 1 more minute.
- Push the onion and garlic to the side of the skillet and add the ground meat. Cook for around 7-8 minutes until browned and cooked, breaking up the ground beef as it cooks.
- Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Give the mixture a quick stir and let it simmer for a few minutes until the corn and beans are hot.
- Remove the skillet from the heat and mix in ½ cup of shredded cheese.
- Once the peppers are cooked, remove them from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half with the ground meat mixture and sprinkle the remaining cheese on top.
- Bake in preheated oven for 5-10 minutes until the cheese is melted and golden.
- Serve immediately with freshly chopped cilantro, sour cream, or guacamole.
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