Mexican Stuffed Peppers
Mexican Stuffed Peppers
If you’re looking for a way to combine a veggie-forward dish with bold, irresistible flavor, these Mexican Stuffed Peppers have your name written all over them. Topped off with jalapeños and a swirl of Crema Mexicana, each bite is savory, spicy, and totally satisfying.
Bell peppers are the real MVP here. Not because they’re bursting with flavor—they’re not—but because they serve as the perfect blank canvas for all your favorite Mexican ingredients. Stuff them with seasoned beef, beans, rice, and plenty of cheese, then bake until melty and golden.
Best part? You can swap in ground turkey, chicken, or even make them vegetarian. They’re perfect for family dinners, potlucks, or meal prep. Pro tip: scoop some of that cheesy filling with tortilla chips for the ultimate side.
Mexican Stuffed Peppers | The Food Cafe
Why You’ll Love These Stuffed Peppers
- Packed with protein and fiber
- Customizable for various diets
- Perfect for meal prep
- Bold, crave-worthy Mexican flavors
Ingredients
For the Peppers:
- 1 lb ground beef
- 1 small onion, diced
- 1 (7 oz) can fire-roasted green chilis
- 1 (15 oz) can black beans, rinsed and drained
- 3 cloves garlic, minced
- 3 tbsp taco seasoning
- 2 tbsp tomato paste
- 2 tsp garlic salt
- 2 cups cooked white rice
- 5 bell peppers, halved lengthwise (red, yellow, green, or orange)
- 1 cup shredded cheddar cheese
- ½ cup water (for baking)
Optional Garnishes:
- 2 jalapeños, sliced and seeded
- ½ cup Crema Mexicana (or sour cream)
- Fresh cilantro, chopped
How to Make Mexican Stuffed Peppers
- Preheat your oven to 400°F. Wash the bell peppers and slice them in half lengthwise. Remove and discard the seeds and membranes. Set aside.
- In a large skillet over medium-high heat, brown the ground beef. Drain any excess fat.
- Stir in the diced onion, green chilis, black beans, garlic, cooked rice, tomato paste, garlic salt, and taco seasoning. Mix until well combined and heated through.
- Fill each pepper half with the beef mixture, then top generously with shredded cheddar cheese.
- Place the stuffed peppers on a rimmed baking sheet. Pour ½ cup of water around the base of the peppers to help them steam.
- Cover the baking sheet loosely with foil and bake for 20–25 minutes, or until the peppers are tender and the cheese is melted.
- Remove from the oven and garnish with jalapeños, Crema Mexicana, and cilantro before serving.
Frequently Asked Questions
Can I make these vegetarian?
Absolutely! Skip the meat and load up on extra beans, rice, corn, and even some sautéed mushrooms for a hearty vegetarian version.
What’s the best way to store and reheat leftovers?
Store any leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Can I freeze stuffed peppers?
Yes, just bake them without garnishes, let cool completely, then wrap individually and freeze. Thaw overnight in the fridge and reheat in the oven.
Do I have to pre-cook the peppers?
Nope! Adding a bit of water to the pan and covering them helps steam the peppers while they bake, making them tender without the need to pre-cook.
Nutrition Facts (Per Serving – Serves 6)
- Calories: 370
- Carbohydrates: 28g
- Protein: 23g
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 65mg
- Sodium: 680mg
- Fiber: 6g
- Sugar: 4g
- Vitamin A: 1050IU
- Vitamin C: 95mg
Join the Conversation
If you make these Mexican Stuffed Peppers, be sure to leave a comment and rating below! Share your pepper creations and tag me @shannon_ladywarrior on Instagram so I can see your delicious dinner lineup.
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