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Pan full of mexican stuffed peppers with melted cheese and garnished with sour cream and cilantro,

Ultimate Mexican Stuffed Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Erin Jensen
  • 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


Ultimate Mexican Stuffed Peppers – a stuffed pepper recipe that is packed with flavor as well as ground beef, black beans, corn and more!


  • 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)


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Take your hollowed out bell peppers and rub all over with lightly olive oil. 
  4. Set in a casserole dish and then place in the oven for 15-20 minutes or until they are firm, but tender.
  5. Bring a large cast iron skillet to medium-high heat.
  6. Add ground beef and move around pan until fully cooked; drain excess grease.
  7. Add onion, garlic, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper.
  8. Move around until onion becomes soft; about 1-2 minutes.
  9. Add green chiles, salsa, rice, broth, cumin, chili powder, garlic powder and kosher salt. Stir to combine.
  10. Bring to a simmer and then cover and let cook 15-20 minutes or until rice is fully cooked and tender.
  11. Add black beans and corn; stir to combine.
  12. Remove bell peppers from oven and carefully fill with the rice mixture.
  13. Top with shredded cheese.
  14. Place in the oven until cheese is melted, about 10-15 minutes.
  15. Remove and serve immediately. Garnish with sour cream (regular or dairy-free) and fresh chopped cilantro.


  • 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.