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Love stuffed peppers? I sure do, but what’s better than classic stuffed peppers? Make it… MEXICAN. Mexican stuffed peppers, my friends, this one’s a keeper.

Overhead plated shot of Mexican Stuffed Peppers

Mexican Stuffed Peppers pack a huge flavor punch. All the good things, ground beef, taco seasoning, black beans, rice, corn, diced tomatoes with chiles, and then my personal favorite part, CHEESE.

It’s got cheese? Count me in.

Stuffed peppers are a classic dish in general. You know when you’re a kid and you’re super picky. Mom used to make stuffed peppers for my Dad and… no thanks. See ya later, that was me.

As you grow and evolve so do your taste buds. Now I’m like give me alllll the stuffed peppers. I’ve tried multiple flavor profiles and this Mexican Stuffed Peppers recipe is my favorite version.

It’s such an easy Mexican dish, and with so much FLAVOR! I find myself making it pretty often these days.

Lily definitely hasn’t gotten there, haha. I trust, though, that if I keep introducing her to flavors like this (especially with all the melty cheese) she’ll have a good taste for them eventually.

This recipe for Mexican stuffed peppers is super easy and just a warm and comforting meal. You know I love easy recipes by now, right? Let’s get into it!

Some of our other favorite comfort foods we have on our site include: Slow Cooker Chicken and Dumplings, Mississippi Pot Roast, and Salisbury Steak Recipe.

45 degree angle of the plated Mexican stuffed peppers.

WHY THIS RECIPE WORKS:

This dish has all the flavor! It’s a great addition to any meal rotation. An easy five star rating from any crowd.
Made with high-quality ingredients, this dish cooks up in just a short time.
Makes a big batch to feed a crowd, have yummy leftovers, or freeze for later!

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

Rice
Bell peppers
Ground beef
Taco seasoning
Onion
Garlic
Diced tomatoes with green chiles
Cheddar cheese
Taco toppings

overhead shot of ingredients for Mexican stuffed peppers

HOW TO MAKE MEXICAN STUFFED PEPPERS:

Cook the rice per the directions on the back of the package. Drain well and fluff with a fork until ready.
Preheat the oven to 350°F. Spray two 9×13 baking dishes with cooking spray, set aside. (Depending on the size of your peppers, you may only need one baking dish)
Cut the peppers down the middle lengthwise, cutting through the core and stem. Using a paring knife, carefully cut out the membrane and seeds.
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. Season with the taco seasoning, stir it in, and cook for 30 seconds until fragrant.
Add the tomatoes with green chiles, mix it in, and
let simmer for 3 minutes. 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 30 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.

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

DO I HAVE TO USE GROUND BEEF?

No, I have made these Mexican stuffed bell peppers with both ground turkey and ground chicken, still delicious!

That is a fantastic way to lower the fat content.

You can also use ground pork or chorizo.

Make sure you drain the chorizo well as it normally has a higher fat content.

DO I HAVE TO USE BOIL-IN-THE-BAG RICE?

No, you don’t have to use boil-in-the-bag rice for this bell pepper recipe.

You can use any type of rice you prefer, which is a good thing as it allows flexibility in your cooking.

Just make sure you use the same ratio as the recipe.

Bite of Mexican Stuffed Peppers on a fork

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CAN I USE WHITE RICE INSTEAD?

Yes, you can use white rice for a classic recipe twist.

Just add a little water, corn, and beans to make a delicious Mexican filling.

This easy recipe can be customized in different ways to suit your taste.

ANY ADDITIONS?

As with most Mexican dishes, the sky is the limit!

I’ve got a list here that should give you some great ideas.

Pepper jack cheese: Sprinkle on top for a spicy kick.
Refried beans: Mix into the filling for extra creaminess.
Red pepper flakes: Add to the filling for more heat.
Cotija cheese: Crumble on top before serving.
Fresh cilantro: Garnish for a burst of freshness.
Green onions: Sprinkle on top for extra flavor.
Homemade salsa: Serve on the side or spoon on top.
Sour cream: Dollop on top before serving.
Avocado slices: Add on top for creaminess.
Chili powder: Mix into the filling for extra spice.

ANY SUBSTITUTIONS?

Yes indeed!

Let me know in the comments how your stuffed peppers turned out!

Lean ground turkey: Use instead of ground beef for a lighter option.
Cauliflower rice: Replace the rice for a low-carb version.
Brown rice: Use instead of white rice for more whole grains.
Tomato sauce: Use instead of diced tomatoes with green chiles.
Olive oil: Use for cooking instead of vegetable oil.

HOW TO STORE:

Keep any leftovers in the fridge in an airtight container for up to 3 days.

I like to place them back in a baking dish to reheat, cover them with foil, and bake at 350°F until an internal temperature reaches 165°F.

These can also be frozen.

Make sure they cool to room temperature. Wrap in foil then place them into a freezer-safe bag. Freeze for up to 3 months.

To reheat, remove to the refrigerator overnight and you can reheat them in the oven covered with foil until the peppers reach an internal temperature of 165•F.

DANA’S TIPS AND TRICKS:

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.

Photo of the inside of a Mexican stuffed pepper.

You can’t go wrong with a warm and comforting meal like these Mexican Stuffed Peppers offer.

Jam-packed with flavor and so easy to put together!

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If you’ve tried these MEXICAN STUFFED PEPPERS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Mexican Stuffed Peppers Recipe