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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

This post is sponsored by Success Garden & Grains™ Blends. All opinions are 100% my own.

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 Mexican Stuffed Peppers are my favorite version.

This recipe is also super easy and just a warm and comforting meal. You know I love easy recipes by now and this one is extra easy thanks to Success Garden & Grains™ Blends!

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.

Overhead shot and collage of product mentioned in post.

WHY THIS RECIPE WORKS:

  • Instead of using plain cooked rice, we are using Success Garden & Grains™ Blends in the white rice, black beans, corn, and bell peppers variety to save time and elevate the flavors of our dish. They also have white rice, peas, carrots, and red bell peppers flavor, equally as delicious!
  • Made with high-quality ingredients, Success Garden & Grains™ Blends cook up in just 10 minutes, making this recipe go together in no time!
  • Makes a big batch to feed a crowd, have yummy leftovers, or freeze for later!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Success Garden & Grains™ Blends, white rice, black beans, corn, and bell peppers flavor

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:


  1. Cook the rice per the directions on the back of the package. Drain well and fluff with a fork until ready.


  2. 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)


  3. 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.


  4. While the peppers are baking, make the filling. In a large skillet over medium-high heat, add the ground beef, onions, and garlic. 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.


  5. Add the tomatoes with green chiles, mix it in, let simmer for 3 minutes. Add the rice, and half of the cheese, stir it in until combined.


  6. 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.

Collage of how to make Mexican Stuffed Peppers in process photos

DO I HAVE TO USE GROUND BEEF?

No, I have made these Mexican Stuffed 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. 

WHO IS SUCCESS® RICE?

Success® is the original, no measure, no mess boil-in-bag rice that promises a quality shortcut to create the perfect meal like these Mexican Stuffed Peppers you can’t wait to share with friends and family. 

If you are making a classic Stuffed Peppers recipe, I suggest using the Success Garden & Grains™ Blends white rice, peas, carrots, and red bell peppers flavor.

TIPS TO MAKE CLASSIC STUFFED PEPPERS WITH SUCCESS® RICE

  • Instead of taco seasoning, season the ground beef with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  • Replace the diced tomatoes with green chiles with a can of petite diced tomatoes in tomato juice.
  • Keep all of the other steps as-is! You can serve them with a tomato sauce or just with the cheese on top is delicious.
Bite of Mexican Stuffed Peppers on a fork

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, 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.

45 degree angle of the plated stuffed peppers.

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.
  • Using Success Garden & Grains™ Blends makes these Mexican Stuffed Peppers come together in no time.
  • This recipe makes enough to feed a crowd. This recipe can be doubled or tripled. 
Photo of the inside of a 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, you can’t go wrong!

Money-Saving Tip: Receive $2.39 cash back through Ibotta when you purchase Success Rice Garden & Grains Blends!

If you like this recipe you might also like:

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!

This Silly Girls Kitchen Logo
5 from 1 vote

Mexican Stuffed Peppers

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 50 minutes
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.
Servings 6 servings

Ingredients
  

Instructions

  • 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. In a large skillet over medium-high heat, add the ground beef, onions, and garlic. 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, let simmer for 3 minutes. Add the rice, and half of the cheese, 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.

Notes

Nutrition is calculated without toppings.

Nutrition

Serving: 2g | Calories: 417kcal | Carbohydrates: 17g | Protein: 24g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 768mg | Potassium: 668mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4734IU | Vitamin C: 163mg | Calcium: 323mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine Mexican

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5 from 1 vote (1 rating without comment)

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