Mexican Stuffed Peppers: Your Go-To for a Flavorful & Easy Weeknight Dinner

Dive into the delightful world of Mexican Stuffed Peppers – a truly vibrant, flavorful, and incredibly satisfying dish that promises to transform your weeknight dinners. Imagine perfectly tender bell peppers, baked to a gentle crispness, brimming with a hearty, savory filling. This delicious concoction features taco-seasoned ground beef, fluffy basmati rice, robust black beans, and a generous blanket of gooey, melted Cheddar cheese. It’s an all-in-one meal that’s not only a feast for the eyes but also a powerhouse of protein and authentic Mexican-inspired flavors, making it an exceptional choice for anyone seeking a balanced, yet utterly indulgent, family meal.

Whether you’re looking for a low-carb option (easily adaptable!), a high-protein dinner, or simply a delicious way to enjoy your vegetables, these Mexican Stuffed Peppers deliver on all fronts. They are straightforward to prepare, customizable to your taste, and yield incredibly satisfying results that will have everyone asking for seconds. Get ready to add this vibrant dish to your regular meal rotation!

A Note from the Author

Finding Balance with Protein-Packed Meals!

Let’s be real, I have a deep appreciation for carbs – my recent obsession with focaccia grilled cheese is proof enough! But in today’s world, where every social media feed highlights the importance of protein, I’m always looking for ways to create meals that offer both indulgence and nutritional balance. That’s exactly how these incredible Mexican Stuffed Peppers came to be a staple in my kitchen. They’re undeniably delicious, providing a hearty, protein-rich counterpoint to some of my more carb-centric cravings.

These peppers share a similar flavor profile with my popular bell pepper nachos, but in a more substantial, all-in-one meal format. The filling is a masterpiece of textures and tastes, combining lean ground beef, wholesome black beans, fluffy rice, and tender vegetables, all infused with an irresistible blend of Mexican spices. What I particularly love about this recipe is its sheer simplicity: the entire flavorful filling, including the rice, cooks together in a single pan. This method not only simplifies cleanup but also ensures every ingredient absorbs the rich, aromatic spices, creating a truly unified and deeply flavorful experience. It’s a testament to how easy and rewarding healthy eating can be!

Why These Mexican Stuffed Peppers Deserve a Spot on Your Menu

Beyond their mouth-watering appeal, these Mexican Stuffed Peppers are packed with benefits that make them an ideal choice for any home cook:

• Unforgettable Flavor Profile: The harmonious blend of savory taco-seasoned beef, earthy beans, sweet corn, and a vibrant spice mix creates a dynamic flavor experience that’s both comforting and exciting.
• Nutritionally Balanced: High in lean protein and fiber, thanks to the ground beef and black beans, this dish will keep you feeling full and energized. It’s an excellent way to sneak in extra vegetables, too!
• Highly Customizable: This recipe is incredibly flexible. Whether you prefer more heat, different cheeses, or even a vegetarian twist, it’s easy to adapt to your family’s dietary needs and taste preferences.
• Family-Friendly Appeal: The vibrant colors and familiar Mexican flavors make this a hit with kids and adults alike. It’s a fun and interactive meal that allows everyone to customize their toppings.
• Effortless One-Pan Filling: One of the biggest advantages is that the entire filling, including the rice, cooks together in a single skillet. This minimizes dishwashing and ensures maximum flavor integration, as all the ingredients simmer together.
• Excellent for Meal Prepping: These stuffed peppers hold up beautifully in the refrigerator and freezer, making them perfect for preparing ahead. Enjoy them for lunches throughout the week or freeze for future easy dinners.
• Naturally Gluten-Free (Check Broth): With a few mindful checks (e.g., ensuring your chicken broth is gluten-free), this recipe can easily accommodate gluten-sensitive diets.

Mexican Stuffed Peppers Ingredients: A Comprehensive Breakdown

The success of any great dish lies in its components. Here’s a detailed look at the essential ingredients for these Mexican Stuffed Peppers and why they make all the difference:

Step-by-Step: How to Make Perfect Mexican Stuffed Peppers

Creating these vibrant and delicious stuffed peppers is a rewarding process. Follow these detailed steps to ensure perfectly cooked, flavorful results every time:

Expert Tips & Delicious Variations for Your Mexican Stuffed Peppers

Elevate your Mexican Stuffed Peppers with these handy tips and creative modifications, ensuring every batch is even more delicious than the last:

• Cheese Blends for Optimal Flavor: Don’t limit yourself to just Cheddar! A mix of cheeses can dramatically enhance the flavor. Try combining sharp Cheddar with Monterey Jack for supreme meltiness, or Pepper Jack for a gentle warmth. A sprinkle of cotija cheese after baking adds a salty, authentic Mexican touch. For a smoky note, a little smoked Gouda can be surprisingly delicious.
• Kick Up the Heat: If you’re a fan of spice, integrate finely diced jalapeño or serrano peppers into the onion and garlic sauté. For a milder warmth, a can of chopped green chiles works wonderfully. A dash of cayenne pepper or a swirl of your favorite hot sauce into the filling can also bring the desired level of zest.
• The Power of Citrus: A fresh squeeze of lime juice is a simple yet impactful addition. Stir it into the filling just before baking to brighten all the savory flavors and add a refreshing zest that cuts through the richness. Lemon juice can be used as an alternative if lime is unavailable.
• Add a Delightful Crunch: For textural contrast, consider topping your baked peppers with crushed tortilla chips, a sprinkle of toasted pumpkin seeds (pepitas), or even some crispy fried onions during the last few minutes of baking. These additions provide a satisfying crunch that complements the tender peppers and soft filling.
• Explore Protein Alternatives: This recipe is incredibly adaptable! For a leaner option, substitute the ground beef with ground turkey or chicken. For a vegetarian version, use a plant-based ground “meat” substitute or significantly increase the amount of beans and corn. Shredded cooked chicken or pork carnitas can also be used for a different, yet equally delicious, twist.
• Achieve Perfectly Tender Peppers: To ensure your bell peppers are tender-crisp rather than overly firm or mushy, you can pre-cook them slightly. Blanch them in boiling water for 5-7 minutes before stuffing, or microwave them for 3-5 minutes until slightly softened. This step can also help reduce the overall baking time and ensures the peppers are cooked through.
• The Importance of Resting: After removing your stuffed peppers from the peppers from the oven, let them rest for 5-10 minutes before serving. This crucial step allows the filling to set and firm up, preventing it from spilling out when sliced or served. It also allows the residual heat to continue melding the flavors, resulting in a more cohesive and delicious dish.
• Streamline with Make-Ahead Options: To save time on busy weeknights, the filling can be prepared entirely up to 2 days in advance and stored in an airtight container in the refrigerator. When ready, simply stuff the peppers and proceed with baking. Alternatively, you can assemble the entire dish (peppers stuffed and in the baking dish) a day ahead. Just remember to add an extra 10-15 minutes to the covered baking time if baking from a cold state.

Mexican Stuffed Peppers

By Chelsea Lords

Packed with seasoned ground beef, fluffy rice, savory black beans, and a generous layer of gooey cheese, these Mexican Stuffed Peppers are baked to tender perfection. They offer a hearty, flavorful, and incredibly easy weeknight dinner solution that the whole family will love.

Prep Time: 35 minutes

Cook Time: 53 minutes

Total Time: 1 hour 28 minutes

Servings: 5-6 stuffed peppers

Cuisine: Mexican, American

Course: Main Course, Dinner

Ingredients

• 5 to 6 large bell peppers (red, orange, or yellow recommended – see Note 1 for selection tips)
• 2 tablespoons olive oil
• 1 large yellow onion, finely diced (approximately 1-1/2 cups)
• 1 tablespoon minced garlic (freshly minced offers the best flavor)
• 1 pound lean ground beef (93/7 for a less greasy result)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup tomato paste
• 1/2 cup basmati rice (see Note 2 regarding rice types)
• 1 (15-ounce) can black beans, thoroughly drained and rinsed
• 1 cup frozen corn (fire-roasted corn can add extra depth of flavor)
• 1-1/4 cups chicken broth (preferably low sodium)
• 1/4 cup finely chopped fresh cilantro (optional, but adds a bright, authentic touch)
• 1-1/2 cups freshly shredded sharp Cheddar cheese, divided
• Suggested Toppings for Serving: Fresh lime wedges, ripe avocado (diced or sliced), sour cream or plain Greek yogurt, extra fresh cilantro, sliced jalapeños (for heat)

Instructions

1. Prepare the Bell Peppers: Preheat your oven to 350°F (175°C). Carefully cut around the tops of the bell peppers at a slight downward angle using a small paring knife. Remove the tops and discard the stems. Invert the peppers and tap out any loose seeds. Carefully remove any internal white membranes or veins. If the peppers do not sit flat, slice a tiny portion off the bottom to create a stable base. Arrange the prepared peppers snugly in a baking dish; this helps them remain upright and promotes even steaming during baking.
2. Cook Aromatics and Brown Beef: Heat the olive oil in a large, oven-safe skillet over high heat. Add the finely diced onion and minced garlic, cooking and stirring for about 3 minutes until they are lightly golden and fragrant. Push the cooked aromatics to the sides of the skillet. Place the lean ground beef in the center. Allow the beef to sear undisturbed for approximately 1 minute per side to develop a crust, then break it up with a spoon. Continue to cook and crumble the beef until it is completely browned.
3. Season the Beef: If there’s excessive grease, carefully drain it from the skillet. Stir in the chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, pepper, and tomato paste. Cook this mixture, stirring constantly, for about 2 minutes. This brief cooking time “toasts” the spices, intensifying their aroma and deepening the overall flavor profile.
4. Simmer the Filling: Add the basmati rice, thoroughly drained and rinsed black beans, frozen corn, and chicken broth to the skillet with the seasoned beef mixture. Stir well to combine all ingredients. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the skillet tightly, and cook for 13–15 minutes, or until the rice is just tender and most of the liquid has been absorbed. The filling should remain slightly moist, not dry. If it appears too dry, add an extra splash of chicken broth. Stir in the fresh cilantro (if using) and taste for seasoning, adjusting salt, pepper, or other spices as needed.
5. Stuff and Initial Bake: Carefully spoon half of the prepared filling mixture into each hollowed-out bell pepper. Sprinkle half of the shredded Cheddar cheese evenly over the filling in each pepper. Then, top with the remaining filling mixture. Replace the pepper lids on top of each stuffed pepper. Pour 1/2 cup of water into the bottom of the baking pan (around the peppers, avoiding pouring it directly into them). Cover the entire pan tightly with aluminum foil and bake for 45 minutes.
6. Final Bake and Serve: After 45 minutes, carefully remove the foil and the pepper lids. Generously sprinkle the remaining shredded Cheddar cheese over the top of each stuffed pepper. Return the uncovered pan to the oven and bake for an additional 5–8 minutes, or until the cheese is beautifully melted and bubbly and the peppers are tender. Allow the peppers to rest for 5-10 minutes before serving. Serve hot with your favorite toppings, such as fresh lime wedges, creamy diced avocado, and a dollop of sour cream or Greek yogurt for an explosion of flavor and texture.

Recipe Notes

Note 1: Bell Pepper Selection: For the best aesthetic and a sweeter flavor, I recommend using red, orange, or yellow bell peppers. When choosing, look for large, uniformly sized peppers that have four distinct “bumps” on the bottom. These tend to be more stable when placed in a baking dish and will cook more evenly without tipping over. This recipe typically yields enough filling for 5 to 6 average-sized bell peppers.

Note 2: Rice Choice: Basmati rice is our top recommendation for this dish. Its long, slender grains cook up light and separate, allowing them to absorb the rich flavors of the filling beautifully without becoming sticky or heavy. If basmati rice is not available, long-grain white rice is the next best suitable option. We advise against using other rice varieties like short-grain or brown rice, as their different cooking properties and textures may not integrate as well into this specific recipe.

Storage and Freezing (Detailed Instructions): Cooked Mexican Stuffed Peppers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, ensure the peppers have cooled completely. Wrap each pepper individually in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw them overnight in the refrigerator before reheating. For reheating, place thawed or refrigerated peppers in a covered baking dish at 350°F (175°C) until thoroughly heated through.

Nutrition Information

Please note: Nutritional information provided is an estimate and can vary significantly based on ingredient brands, specific preparation methods, and any substitutions made. It should be used as an approximation only.

• Serving Size: 1 stuffed pepper
• Calories: 521 kcal
• Carbohydrates: 42g
• Protein: 33g
• Fat: 25g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 10g
• Trans Fat: 0.8g
• Cholesterol: 95mg
• Sodium: 739mg
• Potassium: 765mg
• Fiber: 6g
• Sugar: 5g
• Vitamin A: 1164 IU
• Vitamin C: 8mg
• Calcium: 301mg
• Iron: 4mg