Irresistible Mexican Stuffed Bell Peppers in 6 Simple Steps

Oh my gosh, you have to try my Mexican stuffed bell peppers! They’re my go-to when I need something hearty, colorful, and packed with flavor but don’t want to spend all night in the kitchen. I swear, even my pickiest eater (looking at you, kiddo) devours these. The best part? They’re basically a full meal stuffed into a sweet, tender pepper—no extra sides needed unless you really want to go wild. I’ve been tweaking this recipe for years, and trust me, that melty cheese on top with the spiced beef and rice? Absolute perfection. Let’s get cooking!

Why You’ll Love These Mexican Stuffed Bell Peppers

Listen, these aren’t just any stuffed peppers—they’re the kind of dinner you’ll actually want to make on a busy weeknight. Here’s why:

• Fast and forgiving: From chopping to baking, it’s under an hour—even if you forget to preheat the oven (we’ve all been there).
• Flavor bomb: That taco-seasoned beef with melty cheese? Your taste buds will throw a fiesta.
• Customizable: Swap the beef for turkey, skip the beans, add jalapeños—make it yours!
• Leftover magic: They reheat like a dream (hello, effortless lunch tomorrow).

Plus, they’re basically edible bowls—less dishes for you. You’re welcome.

Ingredients for Mexican Stuffed Bell Peppers

Here’s everything you’ll need to make these flavor-packed peppers sing! I’ve listed exact amounts because trust me – this balance is just right. (But don’t panic if you’re a little off – stuffed peppers are super forgiving!)

• 6 bell peppers (red, yellow, or orange) – tops cut off and seeds scooped out
• 1 lb ground beef – I use 85% lean for best flavor
• 1 cup cooked rice – white or brown, whatever’s in your fridge
• 1 cup black beans – drained and rinsed well
• 1 cup corn kernels – fresh, frozen, or canned all work
• 1 cup diced tomatoes – I grab fire-roasted when I can
• ½ cup onion – finely chopped (yellow or white)
• 2 cloves garlic – minced (or ½ tsp garlic powder in a pinch)
• 1 tbsp olive oil – for sautéing
• 1 tbsp taco seasoning – homemade or packet
• ½ tsp salt – plus more to taste
• ½ tsp black pepper
• 1½ cups shredded Mexican blend cheese – the melty kind!

Ingredient Notes & Substitutions

No stress if you need to swap things! Here’s my cheat sheet:

• Meat: Ground turkey or chicken works great – or go meatless with extra beans
• Rice: Quinoa or cauliflower rice keeps it low-carb
• Cheese: Vegan shreds melt surprisingly well, or use sharp cheddar if that’s what you’ve got
• Taco seasoning: Make your own with chili powder, cumin, paprika if you’re avoiding packets
• Spice lovers: Toss in diced jalapeños or a dash of cayenne

Seriously – use what you have! The peppers will still taste amazing.

How to Make Mexican Stuffed Bell Peppers

Okay, let’s get these beauties in the oven! I promise it’s easier than it looks—just follow these steps and you’ll have dinner ready before you know it.

1. Preheat that oven! Crank it to 375°F (190°C) right away—we want it nice and hot when our peppers go in.
2. Brown the beef: Heat olive oil in a big skillet over medium heat. Toss in your chopped onions first—let them get soft and a little golden (about 3 minutes). Then add the beef, breaking it up with your spoon as it cooks. Oh! That’s when you throw in the garlic—just 30 seconds or so until it smells amazing.
3. Spice it up: Sprinkle in your taco seasoning, salt, and pepper. Stir like crazy so every bit gets coated. Now’s when your kitchen starts smelling like a Mexican restaurant—love that!
4. Mix in the goods: Dump in the rice, black beans, corn, and tomatoes. Give it a good stir and let it simmer for about 5 minutes—this lets all those flavors get cozy together.
5. Stuff those peppers: Spoon the filling into your pepper cups, packing it gently but not too tight—leave about ½ inch headspace because the cheese needs room! Place them upright in your baking dish (I use a 9×13).
6. Cheese blanket: Pile that shredded cheese high on each pepper—this is no time to be shy! The melty goodness is half the magic.
7. Bake to perfection: 30-35 minutes until the peppers are tender (poke with a fork—should be soft but not collapsing) and the cheese is gloriously bubbly and golden.

Tips for Perfect Mexican Stuffed Bell Peppers

Here are my hard-earned secrets for pepper-stuffing success:

• Pre-cook stubborn peppers: If your peppers are extra thick-walled, blanch them in boiling water for 3 minutes first—helps them cook evenly.
• Drain that fat: After browning beef, tilt the skillet and spoon out excess grease (but leave about 1 tbsp for flavor).
• Keep ’em upright: Nestle peppers close together in the dish so they support each other during baking.
• Cheese insurance: Cover with foil for the first 20 minutes to prevent over-browning, then uncover for the last stretch.

And remember—if your filling spills over? That’s just bonus crispy bits to snack on!

Serving Suggestions for Mexican Stuffed Bell Peppers

Honestly? These peppers are a complete meal all by themselves—but if you’re feeling fancy (or feeding a crowd), here’s what I love to serve alongside:

• Cilantro lime rice: Because you can never have too much rice!
• Chunky avocado salad: Cool, creamy contrast to the warm peppers
• Warm tortillas: For scooping up any filling that escapes
• Margaritas: Okay fine, that’s just for the adults

But really? Just grab a fork and dig in—they’re perfect exactly as they are.

Storage & Reheating Instructions

These stuffed peppers keep like champs! Let them cool completely, then tuck them into an airtight container—they’ll stay fresh in the fridge for 3-4 days. Want to freeze them? Wrap each pepper individually in foil first, then pop them in a freezer bag for up to 3 months (thaw overnight in the fridge before reheating).

When you’re ready to eat, my favorite trick is reheating in the oven at 350°F for about 15 minutes—keeps that cheese melty and peppers tender. Microwave works too (about 2 minutes per pepper), but cover with a damp paper towel to prevent drying out. Pro tip: Sprinkle a little extra cheese on top before reheating for that fresh-from-the-oven magic!

Mexican Stuffed Bell Peppers FAQs

I get asked about these peppers all the time—here are the answers to the questions that pop up most often!

Can I freeze stuffed bell peppers?
Absolutely! These freeze like a dream. Just wrap each cooled pepper individually in foil, then pop them in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

How do I make vegetarian Mexican stuffed peppers?
Super easy—just swap the beef for an extra cup of black beans or lentils. Mushrooms work great too if you sauté them first with the onions!

What’s the best way to reheat leftovers?
Oven’s best—350°F for about 15 minutes keeps the peppers tender. Microwave works in a pinch (cover with a damp paper towel so they don’t dry out).

Can I use different colored bell peppers?
Please do! Mixing colors makes such a pretty presentation—just know green peppers take longer to soften and have a slightly bitter taste compared to sweeter red/yellow/orange ones.

Help! My peppers won’t stand up in the dish!
No worries—slice a tiny bit off the bottoms to create a flat surface, or pack them snugly together so they support each other. You can also bake them lying down if needed!

Nutritional Information

Here’s the scoop on what’s inside these tasty peppers (per serving, based on my exact ingredients). But heads up—your numbers might dance a bit depending on your beef’s leanness or cheese brand. That’s totally normal!

• Calories: 520
• Protein: 28g (hello, muscle fuel!)
• Carbs: 45g (with 7g fiber to keep you full)
• Fat: 25g (10g saturated – that’s the cheese doing its thing)

Remember: Nutrition labels vary, so take this as your delicious guideline, not gospel!

Share Your Mexican Stuffed Bell Peppers

Did you make these peppers? I need to see your creations! Snap a pic and tag me @PepperQueen on Instagram—nothing makes me happier than seeing your stuffed pepper masterpieces. Leave a rating below too if you loved them (or tell me how you tweaked the recipe). Happy cooking, amigos!

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