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Stuffed Peppers are a colorful, hearty dinner the whole family loves, and this Mexican-style version is loaded with seasoned beef, rice, beans, and melty cheese. I make a big pan on busy weeknights because it is basically a full meal tucked inside a pepper, and the kids think building their own toppings is half the fun. If you love a Tex-Mex dinner, serve them with a scoop of our slow cooker barbacoa on the side.
They are filling, freezer-friendly, and endlessly customizable for picky eaters and spice lovers alike.
Stuffed Peppers Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 424kcal
- 🌶️ Flavor Profile: Savory, cheesy, and Tex-Mex spiced with a tender roasted pepper
- ✋ Difficulty: Easy, a one-pan-plus-bake dinner like our copycat Chipotle burrito bowl
Quick Answer
Halve and seed bell peppers, then brown ground beef with onion and garlic. Stir in cooked rice, beans, diced tomatoes, and taco seasoning, spoon the filling into the pepper halves, and top with shredded cheese. Bake until the peppers are tender and the cheese is bubbly, then garnish and serve.
Jump to:
Why This Recipe Works
Click to see the technique science
- Bell peppers are the edible bowl. They roast up tender and sweet, holding all that savory filling while adding color and nutrition.
- Taco seasoning does the heavy lifting. One packet brings bold Tex-Mex flavor without a long list of individual spices.
- Rice and beans stretch the beef. They make the filling hearty and budget-friendly while keeping every bite satisfying.
- Cheese on top makes it irresistible. A bubbly, melty layer ties the whole dish together and adds that craveable finish.
- It is a make-ahead and freezer star. Assemble ahead, then bake when ready, or freeze fully baked peppers for later.
- Everyone customizes their own. Set out toppings and let each person finish their pepper exactly how they like it.
Why You’ll Love This Recipe
- It is a complete meal in one colorful, satisfying package.
- It is freezer-friendly and reheats beautifully for easy lunches.
- It is endlessly customizable, and the leftovers are amazing over cilantro lime rice.
Key Ingredients
A handful of Tex-Mex staples come together for a filling that is big on flavor. Most of it is probably in your pantry already.
- Bell Peppers: any color works; sweeter red, orange, and yellow are family favorites.
- Ground Beef: lean beef keeps the filling hearty without too much grease; ground turkey also works.
- Rice and Beans: a quick rice, bean, and corn blend bulks up the filling; serve extra Spanish rice on the side.
- Taco Seasoning: the shortcut to bold Tex-Mex flavor in one spoonful.
- Shredded Cheese and Diced Tomatoes: for that melty, saucy top everyone fights over.
See recipe card for exact quantities.
Variations and Substitutions
Make these stuffed peppers your own with a few easy swaps.
- Switch the protein: ground turkey, chicken, or even shredded beef from our smothered beef burritos all work.
- Go low-carb: swap the rice for cauliflower rice.
- Add more veggies: stir in corn, black beans, or sauteed onions.
- Turn up the heat: add diced jalapenos or a spoonful of adobo sauce.
- Make it a taco night spread: pair them with our birria beef tacos.
How to Make Stuffed Peppers
- Halve the bell peppers lengthwise and remove the seeds and membranes.
- Brown the ground beef with the diced onion and garlic, then drain.
- Stir in the rice and beans, diced tomatoes, and taco seasoning until combined.
- Spoon the filling generously into each pepper half.
- Top with shredded cheese and bake until the peppers are tender and the cheese is bubbly.
- Garnish with sour cream, jalapeno, and cilantro, then serve.
Recipe Tips & Tricks
- Choose peppers that sit flat so they do not tip and spill their filling while baking.
- Pre-bake the peppers for 10 minutes first if you like them very soft.
- Do not overstuff; mound the filling, but leave room so the cheese can melt over the top.
- Cover with foil for the first part of baking, then uncover to brown the cheese.
- Use leftover filling over rice or in our taco-style bowls the next day.
- Let them rest a few minutes before serving so the filling sets up.
Serving Ideas and Suggestions
These stuffed peppers are a full meal on their own, but they shine as part of a Tex-Mex spread. Serve them with a side of cilantro lime rice or extra Spanish rice to round out the plate.
For a party, set them out alongside a warm bowl of Mexican street corn dip and a crisp Doritos taco salad so everyone can build a plate.
Pour a pitcher of our lime margaritas for the adults and dinner turns into a fiesta. Any leftover peppers reheat perfectly for lunch the next day.
Stuffed Peppers FAQs
Large bell peppers in any color work great. Red, orange, and yellow are sweeter, while green peppers are more savory and slightly less expensive.
No, but you can. Baking them raw keeps a little bite, while pre-baking for about 10 minutes gives you very soft, tender peppers.
Yes. Assemble them up to a day ahead, cover, and refrigerate. Add a few extra minutes to the bake time if going straight from the fridge.
Absolutely. Freeze them fully baked and cooled, wrapped well, for up to three months. Reheat in the oven or microwave until heated through.
Drain the beef well, do not overload on watery add-ins, and bake uncovered for the last stretch so excess moisture cooks off.
They pair well with rice, a simple salad, tortilla chips and salsa, or a side of corn. They are hearty enough to be a meal on their own.
Hosting taco night? Add our easy birria beef tacos to the menu for a crowd-pleasing spread.
For a one pan version of these flavors, my Mexican rice casserole loads ground beef, rice, beans, and corn into one cheesy skillet.
Mexican Stuffed Peppers
Ingredients
- 1 cup cooked white rice
- 6 bell peppers any color you wish
- 1 pound lean ground beef (80/20)
- 1 cup small-diced onion
- 2 cloves garlic minced
- 1 ounce packet taco seasoning
- 15 ounce can diced tomatoes with green chiles not drained
- 15 ounce can southwestern corn drained
- 8 ounces shredded cheddar cheese divided
- taco toppings for garnish
Instructions
- Preheat the oven to 350°F. Spray two 9×13 baking dishes with cooking spray, set aside.
- Cut the peppers down the middle lengthwise, cutting through the core and stem. Using a paring knife, carefully cut out the membrane and seeds.6 bell peppers
- Place the peppers cut side down into the baking dishes. Spray the tops with cooking spray. Bake for 20 minutes.
- While the peppers are baking, make the filling. Add the ground beef, onions, and garlic in a large skillet over medium-high heat. Break up the meat and brown it, stirring occasionally until there is no pink left, about 5-8 minutes. Drain any excess grease.1 pound lean ground beef, 1 cup small-diced onion, 2 cloves garlic
- Season with the taco seasoning, stir it in, and cook for 30 seconds until fragrant.1 ounce packet taco seasoning
- Add the tomatoes with green chiles and the corn, mix it in, and let simmer for 3 minutes.15 ounce can diced tomatoes with green chiles, 15 ounce can southwestern corn
- Add the rice and half of the cheese and stir it in until combined.
- Turn the peppers cut side up.
- Divide the filling evenly among the peppers. Bake for 15 minutes until the peppers are slightly wilted and soft.
- Top with the remaining cheese, place the dish back in the oven for 5 minutes to melt the cheese. Serve immediately with your favorite taco toppings.taco toppings
Notes
- We bake the peppers by themselves first to ensure the peppers are cooked through and soft during the final cooking process. This extra step is a must for tender peppers!
- You can use any ground meat you like.
- These can be frozen, see my tips above.
- This recipe makes enough to feed a crowd. This recipe can be doubled or tripled.
Nutrition
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