If you are looking for a vibrant, comforting dish that brings a fiesta of flavors to your dinner table, this Mexican Stuffed Peppers Recipe is exactly what you need. Each bell pepper bursts with a delicious filling of seasoned ground beef, tender rice, black beans, sweet corn, and zesty salsa, all topped off with melted Mexican blend cheese. It’s the perfect harmony of textures and tastes, delivering a satisfying meal that’s colorful, nutritious, and downright irresistible. Whether you’re cooking for family or friends, this recipe promises to be a crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering the right ingredients for this Mexican Stuffed Peppers Recipe makes all the difference. The blend of fresh vegetables, spices, and protein creates a combination that’s both hearty and bright, keeping each bite full of flavor and texture.
- 4 large bell peppers (any color): These act as vibrant, edible bowls packed with flavor and crunch.
- 1 tablespoon olive oil: Perfect for sautéing and boosting the overall richness.
- 1/2 pound ground beef or ground turkey: Provides a juicy, savory base for the filling.
- 1/2 small onion, finely chopped: Adds sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the filling with a fragrant punch.
- 1 cup cooked rice: Offers a soft texture that complements the meaty filling.
- 1 cup canned black beans, rinsed and drained: Adds protein and fiber with a hearty bite.
- 1 cup corn kernels (fresh, frozen, or canned): Brings bursts of natural sweetness and color.
- 1 cup salsa (mild or spicy): Injects a zesty tang that ties all ingredients together.
- 1 teaspoon ground cumin: Essential for that signature earthy, warm Mexican flavor.
- 1/2 teaspoon chili powder: Adds a subtle heat without overpowering the dish.
- 1/2 teaspoon salt: Balances and enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a mild kick and seasoning depth.
- 1 cup shredded Mexican blend cheese: Melts beautifully, making the peppers gooey and irresistible.
- Chopped cilantro and lime wedges for garnish (optional): Freshen and brighten the final dish for serving.
How to Make Mexican Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F. Carefully cut the tops off the bell peppers and remove the seeds and membranes. This creates the perfect hollow space for the delicious filling while maintaining the pepper’s natural shape. Lightly grease your baking dish and place the peppers upright inside — they’re now ready to be stuffed.
Step 2: Cook the Filling
Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook until it’s nicely browned, breaking it up as it cooks to create a crumbly texture. Toss in the chopped onion and minced garlic, sautéing for 2 to 3 minutes until everything softens and the aroma is heavenly.
Step 3: Combine Ingredients
Stir in the cooked rice, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Let everything simmer together for 3 to 4 minutes so the flavors blend beautifully. Remove the mixture from heat and mix in half of the shredded cheese — this will help bind the filling and add that creamy richness.
Step 4: Stuff and Bake
Spoon the filling generously into each prepared pepper, pressing down gently to pack in as much as possible. Sprinkle the remaining cheese on top. Cover the baking dish with foil and bake for 30 minutes to let the peppers soften and the filling cook through.
Step 5: Finish Baking
Remove the foil and continue baking for another 10 to 15 minutes. This final step melts the cheese into an irresistible golden-bubbly topping, creating a beautiful, mouthwatering finish that will have everyone leaning in for a bite.
How to Serve Mexican Stuffed Peppers Recipe
Garnishes
A sprinkle of freshly chopped cilantro brings a pop of herbal brightness, while lime wedges add a zesty squeeze that balances the richness perfectly. These simple garnishes elevate the presentation and flavor, making your Mexican Stuffed Peppers Recipe truly shine.
Side Dishes
Pair your stuffed peppers with a crisp green salad dressed in lime vinaigrette to cut through the richness. Alternatively, serve with Mexican rice or warm tortillas for a heartier meal. Each side complements the main dish by adding texture and enhancing the Mexican-inspired flavors.
Creative Ways to Present
For a festive touch, arrange the stuffed peppers on a colorful platter with extra salsa in a small bowl for dipping. You can also top the peppers with avocado slices, a dollop of sour cream, or pickled jalapeños to add layers of flavor and visual appeal. Presentation makes this recipe perfect for both casual family dinners and entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Stuffed Peppers Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen, making reheated leftovers even tastier. Be sure to keep them covered to maintain moisture and prevent drying out.
Freezing
This recipe freezes beautifully! After baking, allow the stuffed peppers to cool completely, then wrap them individually or place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results without losing texture or taste.
Reheating
Reheat the stuffed peppers in a preheated oven at 350°F for about 15 to 20 minutes or until warmed through and the cheese is bubbly again. You can also microwave them, but the oven will keep the peppers from becoming soggy and preserve that fresh-out-of-the-oven feel.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! Ground turkey, chicken, or even pork can work well in this Mexican Stuffed Peppers Recipe and offer slight variations in flavor and texture. For a vegetarian twist, simply omit the meat and add extra beans or vegetables.
Is it okay to use frozen peppers instead of fresh?
Fresh bell peppers offer the best texture for stuffing, but if you choose frozen, make sure they are fully thawed and patted dry before filling. This prevents excess moisture from making the filling soggy.
Can I make this recipe gluten-free?
Yes! The recipe as written is naturally gluten-free since it uses rice and no wheat-based ingredients. Just double-check that your salsa and spices don’t contain any hidden gluten additives.
What can I substitute for rice?
If you want to mix it up or lower the carbs, quinoa or cauliflower rice makes an excellent substitute. They both absorb flavors nicely and maintain the hearty texture you want in your filling.
How spicy is this Mexican Stuffed Peppers Recipe?
The spice level depends mostly on the salsa you choose and the amount of chili powder. You can easily adjust by using mild or spicy salsa and modifying the chili powder to suit your taste buds.
Final Thoughts
This Mexican Stuffed Peppers Recipe is a joyful explosion of flavor and color that’s as satisfying to make as it is to eat. From the first bite of the tender pepper to the warm, cheesy filling, it’s a dish that brings comfort and celebration to any meal. Give it a try and watch as it quickly becomes a family favorite – you might even catch yourself craving it again soon!
Print
Mexican Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Mexican Stuffed Peppers are a vibrant and hearty main course featuring bell peppers filled with a flavorful mixture of ground beef, rice, black beans, corn, and spices, all topped with melted Mexican blend cheese. Perfectly baked to meld the flavors, this dish offers a comforting and nutritious Tex-Mex meal with a delicious balance of protein, fiber, and spices.
Ingredients
Peppers
- 4 large bell peppers (any color)
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef or ground turkey
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup salsa (mild or spicy)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Mexican blend cheese
Garnish (optional)
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the peppers: Preheat your oven to 375°F. Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow shells for stuffing. Lightly grease a baking dish and arrange the peppers upright inside it.
- Cook the filling: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
- Combine ingredients: Stir in the cooked rice, black beans, corn kernels, salsa, ground cumin, chili powder, salt, and black pepper. Allow the mixture to simmer gently for 3–4 minutes to blend the flavors thoroughly.
- Add cheese to filling: Remove the skillet from heat and stir half of the shredded Mexican blend cheese into the filling mixture to help bind it together.
- Stuff the peppers: Spoon the filling evenly into each bell pepper, pressing down gently to pack the filling securely inside. Top each stuffed pepper with the remaining shredded cheese.
- Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 10–15 minutes, or until the cheese on top is melted, bubbly, and golden.
- Garnish and serve: Remove the peppers from the oven, garnish with chopped fresh cilantro, and serve with lime wedges on the side for an added zesty flavor if desired.
Notes
- You can prepare the filling a day ahead and refrigerate it overnight to save time.
- Substitute quinoa or cauliflower rice for a lower-carb alternative to white rice.
- Make the dish vegetarian by omitting the meat and using extra beans or plant-based protein.
