Our kids are huge fans of some basic black beans & rice, so we knew it was time to bring that simple dinner to the next level. Enter these flavor-packed stuffed peppers work for an easy weeknight dinner! Plus, you can prep them ahead of time to make that night even easier. There is just so much great flavor and they are totally kid-friendly (or try our Jack-O-Lantern Stuffed Peppers for even more fun). Easily adjust the spice level by how spicy of a salsa you use!
Looking for More Mexican-Inspired Dinner Recipes?
Then you definitely need to try our Mom’s Taco Salad – a tried-and-true favorite for years!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, and estimated nutritional information.
- bell peppers – feel free to use any variety of colored peppers (red, yellow, orange, & green).
- ground beef – option to use a lean meat like ground turkey, if you prefer.
- salsa – this is where you can adjust the spice level. We keep it mild for the kids but you can also use medium or hot salsa.
- rice – the stove top cook time below is calculated for long grain white rice, but brown rice would work too. Just check the instructions for the cook time.
- shredded cheese – highly recommend using colby jack, but monterey jack would also be great or a dairy-free option.
How to Make Mexican Stuffed Peppers
What Goes Well With Mexican Stuffed Peppers?
These stuffed bell peppers could be enjoyed all on their own, no side dish required. But if you are looking for a fun side, try some homemade guacamole or blender salsa with tortilla chips or some mexican street corn salad!
Storage
Leftover stuffed peppers can be kept in an airtight container in the fridge for 2-3 days. Option to reheat in the microwave or back in the oven until warmed through.
Recipe FAQs and Tips
- What kind of beans work best in mexican stuffed peppers? We love using black beans, but feel free to use red kidney beans, pinto beans, or any others that you prefer.
- Can I make them ahead of time? Absolutely! Simply get them to the point of putting cheese on the stuffed peppers, cover, and place in the fridge until you are ready for the final bake.
- Can I freeze mexican stuffed peppers? Yes, make the entire recipe but instead of putting them in the oven after adding cheese on top, you will cover the whole pan in aluminum foil and place it in the freezer for up to 3 months. Thaw in the fridge overnight and then bake according to the directions.
Made this recipe and loved it?!
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Ultimate Mexican Stuffed Peppers Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Stove Top + Oven
- Cuisine: Mexican-Inspired
Description
An Ultimate Mexican Stuffed Peppers recipe that is packed with flavor as well as ground beef, black beans, corn and more!
Ingredients
- 6 bell peppers
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1 ¼ teaspoon kosher salt, divided
- ⅛ teaspoon ground black pepper
- 4oz can of green chiles
- 16oz jar mild chunky salsa
- 2 cups chicken broth
- 1 cup long grain white rice
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups colby jack cheese, shredded (sub dairy-free alternative)
- Toppings: sour cream, chopped fresh cilantro
Instructions
- Prep: Preheat oven to 350 degrees F.
- Bake Peppers: Prepare the bell peppers by cutting off the top ½ inch. Discard the stem. Then use a paring knife to carefully cut out the pith (the white part); discard. Put hollowed out bell peppers in a baking dish and rub them with olive oil. Bake in the oven for 15-20 minutes or until they are firm, but tender.
- Brown Beef: Bring a large cast iron skillet to medium-high heat. Add ground beef and move around pan until fully cooked; drain excess grease.
- Add Seasonings & Cook Filling: Add diced onion, 1 tablespoon garlic, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Move around until onion becomes soft; about 1-2 minutes. Add green chiles, salsa, 2 cups broth, 1 cup rice, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/4 teaspoon cumin, and remaining teaspoon of kosher salt. Stir to combine. Bring to a simmer, cover and let cook 15-20 minutes or until rice is fully cooked and tender. Add black beans and corn; stir to combine.
- Stuff Peppers & Bake: Remove bell peppers from oven and carefully fill with the rice mixture. Top with shredded cheese. Place in the oven until cheese is melted, about 10-15 minutes.
- Serve: Remove and enjoy immediately. Garnish with sour cream and freshly chopped cilantro.
Notes
- Make Ahead: feel free to meal prep to the point of the peppers being stuffed with cheese on top. Then cover with foil and place in the fridge. When you are ready, bake for approx. 30 minutes at 350 degrees F or until they are warmed through.
- Slow Cooker: to make these in the slow cooker, follow the directions above, spray the inside of the slow cooker with non-stick spray and place the stuffed peppers in there instead of the oven. Sprinkle shredded cheese on top and cook on LOW for 3-4 hours or on HIGH for 2-3 hours.
- Dairy-Free: simply use a dairy-free cheese alternative and omit the sour cream when serving or use a dairy-free sour cream.
Nutrition
- Serving Size: 6oz
- Calories: 294
- Sugar: 6.3 g
- Sodium: 888.8 mg
- Fat: 12 g
- Carbohydrates: 27.7 g
- Fiber: 4.6 g
- Protein: 19.8 g
- Cholesterol: 53.4 mg
Stefanie T says
This is a winner. I’ve never been a fan of stuffed peppers. This version is super flavorful, and easy to make. My family loved it!!
Beachplum says
Outstanding! Will keep this recipe in the rotation.
Erin says
That’s awesome to hear!
Loretta Esola says
Was the rice raw or cooked
Erin says
Rice should be raw and then it cooks for 15-20 minutes (or cook until rice is done) – hope that helps!
Michele Bateman says
Our family loved these! There was a healthy dose of skepticism as many of us suffered through super basic/boring recipes from our youth – mine included the ketchup top that got super crunchy and stiff – ew! These had so much flavor with just the right amount of kick- wouldn’t change a thing. As we are at altitude, I did pre-bake the peppers an extra 7-10 mins to get them softer. Erin is always spot on with her flavor combinations – it is clear how much she experiments beside settling on the right recipe. And the extra mixture has been a hit with a fried egg for breakfast! Yum strikes again. Thanks!
Erin says
Thank you so much, Michele!! I so appreciate the thoughtful review – glad you enjoyed them!
Rebekah says
I made this for dinner last night and it was a hit. Everyone loved it, hubby, kids and grandparents! It was full of flavour and packed with nutirition!
Renée says
Hi Erin
These look amazing. May I ask if you used 3 whole peppers cut in half or 6 whole peppers as indicated in recipe.
Thanks
Erin says
I used 6 whole peppers as indicated in the recipe, but feel free to do what works best for you. It will work either way.
Brenda says
Loved this recipe!
Erin says
So glad to hear that, Brenda! Thanks so much for taking the time to leave a review – I so appreciate it!