Mexican Stuffed Peppers

Mexican Stuffed Peppers – colorful flavor packed stuffed bell peppers filled with ground beef, spices, mexican rice, veggies, and cheese! 

Mexican Stuffed Peppers

These bell peppers are absolutely loaded with flavor. The best part of this recipe is that the ground beef cooks right in the bell pepper. You do not need to cook the meat before stuffing the peppers. I use my favorite Mexican Rice Recipe to stuff the peppers. I will usually plan to serve the rice with tacos earlier in the week, then use the leftovers for this mexican stuffed pepper recipe.

I adapted this recipe from my CrockPot Stuffed Peppers and my Instant Pot Stuffed Peppers. All of these recipes have the  same basic ingredients, it’s just the cooking method that changes. This is my preferred method for feeding a crowd or for meal prepping since you can make so many at once. If you need them quick, try the Instant Pot version! They cook in just 10 minutes in the Instant Pot.

Note: This recipe makes 8 stuffed peppers. The baking dish below is smaller than a 9×13 pan so only has 6 pictured.

Can I Freeze Stuffed Peppers?

Yes! Let them cool completely, then wrap individually in plastic wrap and place in a freezer safe bag. Let thaw and microwave to reheat. They make great leftovers. The bell peppers are a natural portion control.

What to Serve with Mexican Stuffed Peppers

• Black Bean and Corn Salad
• Mexican Rice 
• Slow Cooker Refried Beans
• Frozen Margaritas
• Homemade Salsa 
• Baked Tortilla Chips 

Which Bell Peppers to Use

• Look for bell peppers that are roughly the same size so they cook evenly.
• Width is more important than height since they can be trimmed shorter.
• Red, yellow, and orange bell peppers have a sweeter, milder flavor and I prefer to use those, but green bell peppers can be used as well.
• Look for bell peppers that are firm and smooth with no soft spots.

More Mexican Recipes

• Steak and Shrimp Sheet Pan Fajitas 
• One Pan Chicken Burrito Bowl 
• Ground Beef Enchiladas  
• Instant Pot Chicken Enchiladas

5 from 5 votes

Print

Mexican Stuffed Peppers

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Colorful flavor packed stuffed bell peppers filled with ground beef, spices, mexican rice, veggies, and cheese! 

Course: Dinner

Cuisine: Mexican

Keyword: mexican stuffed peppers, stuffed bell peppers

Servings: 8

Calories: 508 kcal

Author: Melissa

Ingredients

• 8 bell peppers
• 2 pounds 85/15 ground beef
• 1 cup onion finely diced
• 15 oz can of tomato sauce
• 1 1/2 cups cooked mexican rice use leftover mexican rice
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 3 teaspoons chili powder
• 2 1/2 cups colby jack cheese shredded and divided
• diced green onion

Instructions

1. On stovetop, saute onions in olive oil until softened. Set aside to cool.

2. Preheat oven to 350 degrees. Cut the tops off of bell peppers. Remove stems and seeds and finely dice the tops of the bell peppers.

3. In a large mixing bowl, combine uncooked ground beef, cooled onion, tomato sauce, seasonings, cooked mexican rice, 2 cups cheese, 2 1/2 teaspoons of kosher salt and 1 teaspoon of pepper. Do not over mix.

4. Fill bell peppers with ground beef mixture and top with remaining cheese. Set stuffed bell peppers in baking dish and fill with 2/3 cup of water. Cover tightly with foil. TIP: SPRAY FOIL WITH NON STICK COOKING SPRAY BEFORE PLACING OVER STUFFED PEPPERS. THIS WILL KEEP THE CHEESE FROM STICKING TO THE FOIL. Bake for 1 hour or until bell peppers are tender and the filling reaches an internal temperature of 165 degrees on a meat thermometer. Serve with diced green onions on top.

Recipe Notes

This recipe can be easily halved to make 4 stuffed peppers. 

Nutrition Facts

Mexican Stuffed Peppers

Amount Per Serving

Calories 508 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 15g94%

Cholesterol 116mg39%

Sodium 622mg27%

Potassium 883mg25%

Carbohydrates 22g7%

Fiber 4g17%

Sugar 8g9%

Protein 34g68%

Vitamin A 4712IU94%

Vitamin C 157mg190%

Calcium 327mg33%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.