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.

Course Main Course

Cuisine Mexican

Keyword Mexican stuffed peppers, stuffed peppers

Prep Time 15

Cook Time 50

Servings servings

Calories 424kcal

Author Dana DeVolk

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.
1 cup cooked white rice, 8 ounces shredded cheddar cheese
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

Nutrition is calculated without toppings.

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