If you’ve been hunting for the perfect weeknight dinner that’s both hearty and brimming with flavor, you’re going to want to try this Mexican Stuffed Bell Peppers Recipe. I absolutely love how these peppers turn out—tender, packed with a zesty ground beef and veggie filling, and crowned with melty cheddar cheese. Trust me, once you try my version, your family will be asking for it again and again!
Why You’ll Love This Recipe
- Flavor-Packed Filling: The blend of spices with beef, black beans, and fresh veggies brings a satisfying Mexican-inspired flavor in every bite.
- Perfectly Tender Peppers: Baking the peppers with water in the pan steams them gently, keeping them soft but not mushy.
- Meal Prep Friendly: These peppers reheat beautifully, making them great for lunches or dinners all week long.
- Simple Ingredients: You don’t need fancy or hard-to-find items and can easily customize based on what’s in your pantry.
Ingredients You’ll Need
The ingredients come together like a well-orchestrated flavor party. Fresh bell peppers make a colorful, edible vessel, and the filling is a delicious mix of beef, beans, and corn, boosted with classic Mexican spices. When shopping, pick peppers that are firm and vibrant without soft spots to ensure they hold their shape perfectly in the oven.
- Bell Peppers: Choose a mix of red, yellow, and orange for sweetness and color contrast.
- Kosher Salt & Black Pepper: Seasoning is key to balancing flavors, so don’t skimp here.
- Vegetable or Olive Oil: Helps soften the veggies and adds a subtle richness.
- Onion: Adds a natural sweetness and base flavor to the filling.
- Ground Cumin and Coriander: These warm spices bring that signature Mexican touch.
- Ground Beef: I go for 85% lean for a juicy but not greasy texture.
- Garlic: Freshly minced for that punchy, aromatic goodness.
- Diced Tomatoes: Drained so the filling isn’t soggy but still flavorful.
- Black Beans: Canned and rinsed, they add protein and creaminess.
- Corn: Fresh or frozen, for sweetness and pop.
- Cooked White Rice or Quinoa: I love how the grains soak up all the spices and keep the filling hearty.
- Fresh Cilantro or Parsley: Bright, fresh herbiness that wakes up the filling.
- Shredded Cheddar Cheese: Which melts over the top brings everything together deliciously.
Variations
I love tweaking this Mexican Stuffed Bell Peppers Recipe depending on what my family’s craving or what’s in the fridge. Feel free to play around—this recipe is flexible and forgiving!
- Vegetarian: Swap the ground beef for extra beans and add sautéed mushrooms or diced sweet potatoes — my vegetarian friends rave about this twist.
- Spicy Kick: Add diced jalapeños or a dash of chipotle powder to the filling when cooking the spices for an extra smoky heat.
- Cheese Swap: Try Monterey Jack or a Mexican cheese blend instead of cheddar for a different melty experience.
- Grain Alternatives: Quinoa, couscous, or even cauliflower rice make great swaps if you want lower carbs or different textures.
How to Make Mexican Stuffed Bell Peppers Recipe
Step 1: Prepare Your Peppers Like a Pro
Start by cutting off the tops of your bell peppers with a sharp little knife—just enough to get a sturdy lid you can chop up and add to the filling. Season the insides lightly with salt and pepper to build flavor right from the start. Then nestle them upright in your baking dish or cast iron skillet, squishing them close but not too tight. This step makes sure they steam evenly without tipping over later.
Step 2: Cook the Filling to Perfection
Heat your oil in a large pot over medium, then toss in your chopped onions and the chopped pepper tops you saved. Stir in cumin, coriander, salt, and pepper. You’ll want to cook until everything softens and smells incredible—5 to 7 minutes is perfect. Now add the ground beef and break it up with a wooden spoon as it browns evenly. Once the meat’s done, stir in garlic for just 30 seconds—the secret to unlocking that rich aroma.
Next, pour in the diced tomatoes, black beans, and corn. Cover and let the mixture simmer gently for 3-4 minutes. This is the stage where the flavors marry beautifully—so give it a taste and adjust seasoning as needed. Off the heat, gently fold in your cooked rice and fresh cilantro, keeping that fresh brightness intact.
Step 3: Assemble and Bake Your Stuffed Peppers
Time to fill your peppers! Spoon the hearty filling evenly into each pepper until they’re nicely packed. Don’t be shy with the cheese—top each pepper with a good heap of shredded cheddar. Pour a cup of water into the bottom of your pan to create steam while baking, then cover tightly with foil to ensure those peppers soften just right. Bake at 375°F (190°C) for about 50-55 minutes, until the peppers are tender and the filling is piping hot.
Pro Tips for Making Mexican Stuffed Bell Peppers Recipe
- Choose Firm Peppers: I once grabbed softer peppers and they got mushy in the oven—stiffer peppers hold their shape much better.
- Don’t Skip the Steam: Adding water to the pan and covering with foil steams the peppers gently so they become tender without drying out.
- Drain the Tomatoes Well: This prevents your filling from getting soggy, keeping everything perfectly moist but not watery.
- Customize with Leftovers: I’ve tossed in leftover cooked veggies or swapped meats with turkey for a new twist—very forgiving recipe!
How to Serve Mexican Stuffed Bell Peppers Recipe
Garnishes
I’m a big fan of topping these peppers with a sprinkle of fresh cilantro and a dollop of sour cream or Greek yogurt. Sometimes I add a few sliced green onions for crunch or a squeeze of lime juice to brighten everything up. These simple garnishes really take the dish to the next level and add that fresh zing I love.
Side Dishes
I often keep sides light with this dish—a crisp green salad with avocado and a tangy vinaigrette pairs wonderfully. Sometimes, I serve it alongside Mexican rice or a quick corn and tomato salad for extra veggie goodness. If you want something comforting, a warm batch of black beans on the side complements the stuffed peppers beautifully.
Creative Ways to Present
For parties or special family dinners, I’ve arranged the stuffed peppers in a vibrant serving dish topped with colorful shredded cheese and fresh herbs. Sometimes I remove the tops, stuff the filling into halved mini bell peppers to make bite-sized appetizers. These presentation options never fail to impress guests and make the meal feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the peppers cool to room temperature, then store leftovers in an airtight container in the fridge. They keep well for up to 4 days, and the flavors deepen overnight. Just make sure to tuck in some of the pan juices so the peppers don’t dry out.
Freezing
I’ve frozen these stuffed peppers both cooked and unbaked. My favorite way is to prepare and fill them, then wrap each pepper tightly in foil before freezing. When you’re ready to enjoy, bake them straight from the freezer at 375°F, adding about 20 extra minutes. This way, you have a convenient ready-to-go meal whenever you need it.
Reheating
Reheating gently is key to keeping these peppers delicious. I usually pop them in a 350°F oven covered with foil for 15-20 minutes until heated through. Alternatively, the microwave works in a pinch—just cover loosely and heat in short bursts to avoid drying out the filling.
FAQs
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Can I make these Mexican Stuffed Bell Peppers recipe vegetarian?
Absolutely! You can replace the ground beef with extra black beans, lentils, or sautéed mushrooms to keep the filling hearty and flavorful without meat. Adding more veggies like zucchini or diced sweet potatoes works great too.
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Can I use other types of cheese instead of cheddar?
Yes! Monterey Jack, Pepper Jack for some heat, or a Mexican cheese blend melt beautifully and add slightly different flavor profiles, so feel free to experiment based on your preference.
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How do I prevent the peppers from getting mushy?
Choose firm, fresh bell peppers without soft spots and avoid overbaking. Using water in the pan and covering with foil helps steam them gently so they become perfectly tender but not mushy.
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Can I prepare this recipe ahead of time?
Yes, you can prep the filling and peppers separately, then assemble and bake when ready. This makes a great meal prep option that saves time on busy days.
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What can I serve with Mexican Stuffed Bell Peppers Recipe?
They pair perfectly with a fresh green salad, Mexican rice, or a simple corn salad. For extra protein, a side of black beans fits nicely into the meal.
Final Thoughts
This Mexican Stuffed Bell Peppers Recipe is one of those dishes that feels like a warm hug after a long day. I love how adaptable it is and how it brings my family to the table with smiles and full bellies. Whether you’re an experienced cook or just starting out, you’ll enjoy how easy and rewarding it is to make. Give it a try—I promise it’ll become a staple in your dinner rotation!
Print
Mexican Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Stuffed Peppers recipe is a flavorful and satisfying meal featuring bell peppers filled with a savory mixture of ground beef, black beans, corn, rice, and a blend of traditional Mexican spices. Baked until tender and topped with melted cheddar cheese, these stuffed peppers make a perfect easy weeknight dinner or meal prep option that is both wholesome and delicious.
Ingredients
Peppers
- 8-10 medium size bell peppers (red, yellow, or orange)
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Filling
- 1 tablespoon vegetable oil (olive oil preferred)
- 1 medium-sized onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground beef (85% lean)
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, juices drained
- 1 (15 oz) can black beans
- 1 cup fresh corn
- 1 cup cooked white rice or quinoa
- ½ cup fresh cilantro or parsley, chopped
- 1 cup water
- 1 cup shredded cheddar cheese
Instructions
- Prepare the peppers: Using a small knife, cut off the tops of each bell pepper. Season the inside of each pepper with kosher salt and ground black pepper. Place the peppers upright in a large baking dish or cast iron pan, wedging them to fit in one layer. Set aside.
- Prepare the pepper tops: Cut the stems from the pepper tops and discard the stems. Chop the tops finely to be used later in the filling mixture.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Cook aromatics and spices: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chopped onion, chopped pepper tops, ground cumin, ground coriander, kosher salt, and black pepper. Cook, stirring frequently, until the onions and peppers soften, about 5-7 minutes.
- Cook the ground beef: Add the ground beef to the pot. Use a wooden spoon to break up any large pieces. Cook until the meat is fully browned and combined with the aromatics, about 6-8 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add vegetables and simmer: Stir in the diced tomatoes (drained), black beans, and fresh corn. Cover with a lid, bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes. Taste and adjust seasoning as needed.
- Finish the filling: Remove from heat and gently stir in the cooked white rice (or quinoa) and chopped cilantro or parsley until evenly combined.
- Stuff the peppers: Spoon the filling mixture evenly into each prepared bell pepper. Top each pepper with a generous amount of shredded cheddar cheese.
- Prepare for baking: Pour 1 cup of water into the bottom of the baking dish. Cover the peppers tightly with aluminum foil or parchment paper to trap moisture during baking.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the peppers are tender and the filling is hot throughout.
- Serve: Remove from the oven, optionally garnish with extra cilantro, and serve warm.
Notes
- This recipe makes a hearty and healthy meal perfect for busy weeknights or meal prep.
- Using a cast iron pan helps distribute heat evenly when baking stuffed peppers.
- You can substitute quinoa for rice for a gluten-free option.
- Drain the canned tomatoes and beans well to avoid excess moisture in the filling.
- Adjust the spices to your taste for more or less heat and earthiness.
- Leftover stuffed peppers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 304 kcal
- Sugar: 7 g
- Sodium: 1008 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 55 mg
