There is nothing quite like the vibrant, comforting flavor of this Mexican Stuffed Peppers Recipe to brighten up your dinner table. Combining tender bell peppers filled with a savory blend of seasoned ground meat, black beans, rice, and melting cheese, every bite offers a perfect balance of textures and bold Mexican-inspired spices. Whether you’re cooking for a family meal or simply craving a wholesome and colorful dish, this recipe delivers warmth, satisfaction, and an irresistible aroma that makes weeknights feel special. The beauty of this Mexican Stuffed Peppers Recipe lies in its simplicity and the way fresh ingredients come together to create a hearty, wholesome meal everyone will love.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making an incredible Mexican Stuffed Peppers Recipe. Each component plays a crucial role in building layers of flavor, texture, and color, making every bite exciting and satisfying.
- 4 large bell peppers (any color): These serve as delicious edible vessels and add a sweet crunch to every bite.
- 1 tablespoon olive oil: Essential for sautéing onions and garlic, adding a subtle fruitiness and promoting caramelization.
- 1 small onion (diced): Offers a fragrant base that enhances the savory flavors.
- 2 cloves garlic (minced): Adds a warm, aromatic punch that elevates the filling.
- 1 pound ground beef or ground turkey: Provides protein and richness; choose turkey for a lighter option.
- 1 cup cooked rice: Adds heartiness and helps bind the mixture together.
- 1 cup canned black beans (drained and rinsed): Brings creaminess and boosts fiber and protein.
- 1 cup corn kernels (fresh, canned, or frozen): Injects natural sweetness and pops of color.
- 1 teaspoon chili powder: Delivers classic Mexican heat and depth of flavor.
- 1 teaspoon cumin: Adds earthiness and smokiness to the filling.
- ½ teaspoon paprika: Enhances color and lends a mild smoky aroma.
- ½ teaspoon salt: Balances all the flavors without overwhelming them.
- ¼ teaspoon black pepper: Provides a subtle sharpness to accent the spices.
- 1 cup salsa: Brings tang, texture, and a burst of freshness.
- 1½ cups shredded Mexican cheese blend: Melts beautifully, adding gooey richness.
- Chopped fresh cilantro and lime wedges for garnish: Fresh herbs and citrus brighten and finish the dish perfectly.
How to Make Mexican Stuffed Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Then carefully slice the tops off the bell peppers, remove the seeds and membranes, and set them upright in a baking dish. This not only creates the perfect edible container but also helps the peppers cook evenly and retain their vibrant color.
Step 2: Cook the Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until they soften and become fragrant. Next, add your choice of ground beef or turkey and cook until browned, breaking it up for even cooking. If there’s excess fat, drain it off to keep the filling from getting greasy.
Step 3: Add the Flavor and Texture
Now it’s time for the magic: stir in the cooked rice, black beans, and corn kernels. Season with chili powder, cumin, paprika, salt, and pepper, then mix in the salsa. Let this mixture cook together for another 2 to 3 minutes, allowing the flavors to meld brilliantly. When done, remove from heat and stir in 1 cup of the shredded cheese to bind everything with creamy goodness.
Step 4: Stuff and Bake
Spoon the flavorful filling tightly into each bell pepper until they’re generously packed. Sprinkle the remaining ½ cup of cheese on top, cover the baking dish with foil, and bake for 30 minutes. Afterward, remove the foil and continue baking for 10 to 15 minutes until the peppers are tender, and the cheese is bubbly and golden. This finishing touch creates that perfect melty topping you crave.
How to Serve Mexican Stuffed Peppers Recipe
Garnishes
A sprinkle of freshly chopped cilantro paired with zesty lime wedges adds a refreshing brightness and bursts of fresh flavor to each serving. The cilantro’s herbal notes and lime’s tang give the dish a wonderful contrast to the rich filling, making every bite lively and balanced.
Side Dishes
Mexican Stuffed Peppers pair beautifully with crispy tortilla chips, a side of Mexican rice, or a simple green salad tossed with lime vinaigrette. These sides complement the main dish by offering crunch, additional textures, or a cooling element to round out the meal perfectly.
Creative Ways to Present
For a festive touch, serve these peppers on a colorful ceramic platter alongside bowls of extra salsa, guacamole, and sour cream. You can also hollow out mini peppers for bite-sized appetizers or present the stuffing as a taco filling using soft tortillas, making this recipe wonderfully versatile.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Stuffed Peppers will keep well in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making the next day’s meal just as delicious.
Freezing
You can freeze the stuffed peppers, tightly wrapped or placed in a freezer-safe container, for up to 2 months. To maintain texture, consider freezing without the cheese on top and adding fresh shredded cheese before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil for about 15 to 20 minutes or until warmed through. Avoid microwave reheating if possible, as it can make the peppers soggy and the cheese less appetizing.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply skip the meat and double the amount of black beans or add chopped mushrooms for extra texture. The spices and cheese will still ensure a flavorful, satisfying dish.
What kind of cheese should I use?
A shredded Mexican cheese blend is ideal because it melts smoothly and has a perfect balance of flavors. You can also try a mix of cheddar and Monterey Jack if you can’t find the blend.
Can I prepare the filling in advance?
Yes, you can prepare the filling the day before and refrigerate it. This saves time on busy days and lets the flavors develop even more.
Which peppers work best?
Bell peppers of any color are perfect for this recipe. Red, yellow, orange, or green all bring their own subtle sweetness and vibrancy.
How spicy is this recipe?
It’s mildly spiced to appeal to most palates. If you like more heat, add diced jalapeños or use a spicier salsa during preparation.
Final Thoughts
This Mexican Stuffed Peppers Recipe is one of those dishes that instantly brings warmth and joy to the dinner table. Its colorful presentation, rich combination of flavors, and comforting texture make it a go-to weeknight meal you’ll happily cook over and over. I encourage you to give it a try—not only is it delicious, but it’s also easy to customize and perfect for sharing with family and friends. Enjoy every satisfying bite!
Print
Mexican Stuffed Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Mexican Stuffed Peppers are a flavorful and hearty dinner option filled with a savory mixture of ground beef or turkey, rice, black beans, corn, and spices, all baked to perfection with melted cheese on top. Perfect for a gluten-free, easy weeknight meal that’s both satisfying and nutritious.
Ingredients
Peppers and Filling
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef or ground turkey
- 1 cup cooked rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup salsa
- 1½ cups shredded Mexican cheese blend
Garnish
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove all seeds and membranes. Arrange the peppers upright in a baking dish to be filled later.
- Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Cook the Meat: Add the ground beef or turkey to the skillet. Cook thoroughly, breaking it up as it cooks, until browned and no longer pink. Drain any excess fat if necessary to keep the filling from being greasy.
- Add Filling Ingredients: Stir in the cooked rice, black beans, corn kernels, chili powder, cumin, paprika, salt, pepper, and salsa. Continue cooking for another 2-3 minutes to meld the flavors, then remove from heat.
- Mix in Cheese: Stir 1 cup of the shredded Mexican cheese blend into the filling mixture until well combined.
- Stuff the Peppers: Spoon the warm filling evenly into each prepared bell pepper, packing it tightly to fill all cavities.
- Add Topping Cheese: Sprinkle the remaining ½ cup of shredded cheese over the tops of the stuffed peppers.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes to allow the peppers to cook through and the filling to heat completely.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese topping is bubbly and lightly browned.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh cilantro, and serve with lime wedges on the side for squeezing over the top.
Notes
- You can prepare the filling mixture a day ahead of time and refrigerate it to save cooking time.
- For a spicier version, add diced jalapeños to the filling or use a spicy salsa option.
- To make this recipe vegetarian, omit the meat and double the amount of black beans.
