Ultimate Mexican Stuffed Peppers are packed with flavor and so many amazing ingredients like ground beef, rice, salsa, black beans and corn! Easy to make this stuffed pepper recipe will end up on your permanent rotation!
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This post is sponsored by Country Natural Beef, the opinions are my own.
Best Ever Mexican Stuffed Peppers
I love that these stuffed peppers work for an easy weeknight dinner OR a Sunday supper! They are THAT good and truly easy to make (you can also prep them ahead of time). There is just so much flavor in that rice which is cooked along with the ground beef, some salsa, green chiles, etc. and the flavor is just so yummy. Totally kid-friendly and you can easily adjust the spice level by how spicy of a salsa you use!
Another reason they are so good … the beef! Country Natural Beef is 100% owned by family ranchers and is G.A.P. Step 4 Animal Welfare Certified which means that their animals are pasture-raised, fed a vegetarian diet, provided a safe and enriched environment and never receive antibiotics or added hormones. They also happen to be a Whole30-Approved partner! And I have to say, this is honestly the best ground beef I have ever tasted. You truly can tell the difference and I am so proud to be partnering with them today!
Why This Recipe Works
- Precook bell peppers: while the rice mixture is cooking we pop these in the oven for a bit to start to cook them.
- Rice mixture: there is a little bit of everything in here and a lot of flavor!
- All the toppings: feel free to use any and all the toppings!
Mexican Stuffed Peppers Ingredients
- bell peppers: love using these as a vessel for delicious and yummy food!
- olive oil: we use this to rub over the bell peppers so the they don’t dry out while cooking.
- Country Natural Beef Ground Beef: my favorite ground beef of all-time!
- yellow onion + garlic: to round out the flavor of the ground beef – they both compliment it so well and create a great base.
- kosher salt + ground black pepper: because you always gotta use a little!
- green chiles + mild chunky salsa: feel free to use mild or spicy salsa – whatever you and your family prefer.
- long grain white rice: this cooks perfectly in the broth + salsa mixture.
- Chicken broth: you could use vegetable broth here too or even water, but I like the little bit of extra flavor the chicken broth brings.
- cumin + chili powder + garlic powder: adding a touch of spice!
- black beans + frozen corn: because why not!
- Toppings: Shredded cheese, Sour cream, Cilantro (chopped) – or whatever else you like!
How to Make Mexican Stuffed Peppers
Cook your ground beef along with some diced onion.
Add in salsa, green chiles, broth and rice.
Mix and let simmer.
Meanwhile, prepare your bell peppers by hollowing them out, rubbing with olive oil and baking.
Remove rice from heat after cooking.
Stir in black beans and corn.
Stuff your bell peppers.
Top with cheese and place in the oven.
Remove and add chopped cilantro and sour cream.
Enjoy!
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Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ultimate Mexican Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 stuffed peppers 1x
- Category: Dinner/Entree
- Method: Stove Top + Oven
- Cuisine: Mexican-Inspired
Description
Ultimate Mexican Stuffed Peppers – a stuffed pepper recipe that is packed with flavor as well as ground beef, black beans, corn and more!
Ingredients
- 6 bell peppers, prepared
- 1 tablespoon olive oil
- 1 lb Country Natural Beef Ground Beef
- 1 small yellow onion, diced
- 1 tablespoon garlic, minced
- 1 ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 4oz can green chiles
- 1 16oz jar mild chunky salsa
- 1 cup long grain white rice
- 2 cups Chicken broth
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- Toppings: Shredded cheese, Sour cream, Cilantro (chopped)
Instructions
- Preheat oven to 350 degrees F.
- Prepare the bell peppers by cutting off the top ½ inch or so (you can cut up any excess bell pepper and add it in with the rice mixture if you want). Discard the stem. Then use a paring knife to carefully cut out the pith (the white part); discard.
- Take your hollowed out bell peppers and rub all over with lightly olive oil.
- Set in a casserole dish and then place in the oven for 15-20 minutes or until they are firm, but tender.
- Bring a large cast iron skillet to medium-high heat.
- Add ground beef and move around pan until fully cooked; drain excess grease.
- Add onion, 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, rice, broth, cumin, chili powder, garlic powder and kosher salt. Stir to combine.
- Bring to a simmer and then cover and let cook 15-20 minutes or until rice is fully cooked and tender.
- Add black beans and corn; stir to combine.
- 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.
- Remove and serve immediately. Garnish with sour cream (regular or dairy-free) and fresh chopped cilantro.
Notes
- Make Ahead: feel free to make ahead up until Step 12 and then cover with foil and place in the fridge. When you are ready, bake for approx. 30 minutes at 350 or until they are warmed through.
- Slow Cooker: if you wanted to make these in the slow cooker you could follow direction above until Step 12 (skip precooking the peppers in the oven). Spray the inside of your slow cooker with olive oil. Place the stuffed peppers inside. Cook on LOW for 3-4 hours or on HIGH for 2-3 hours.
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!