Mexican Stuffed Peppers

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Dinner | September 10, 2017 | By

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans topped with cheese and baked in colorful bell peppers.

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Would you believe until recently I had never eaten a stuffed pepper? It’s true. I’ve been making and eating stuffed cabbage (a favorite comfort dish I’ll be sharing soon) for what feels like 100 years, but I had never made or stuffed a pepper. What on earth was I waiting for?

The inspiration for these Mexican Stuffed Peppers came from our garden, which is running over with tomatoes and bell peppers right now. If you aren’t a gardener farm stands and markets have a variety of beautifully colored bell peppers and of course they’re also as close as your nearest grocery store.

I opted for a Mexican version today because we love the spicy flavors of Mexican cuisine. I save the classic flavors for the cabbage. 

Mexican Stuffed Peppers are packed with seasoned ground beef, rice, black beans, some cheese and it’s all baked in bright, colorful bell peppers and being the cheese-lover that I am, I topped them with a bit with cheese.

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Here are a few options for a healthier version of these Mexican Stuffed Peppers. 

  • exchange ground beef for ground turkey
  • brown rice instead of white
  • top with plain Greek yogurt instead of sour cream.

You can even add corn, avocado or olives or whatever else you like on your Mexican cuisine.

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Mexican Stuffed Peppers Ingredients:

  • 4 bell peppers (any color)
  • 1 tablespoon olive oil
  • 1/2 pound of lean ground beef
  • 1 small onion, finely chopped
  • 2 tablespoons of taco seasoning
  • 1 cup of diced tomatoes
  • 1 cup of black beans, rinsed and drained
  • 1 cup of diced zucchini
  • ½ cup of cooked rice (white or brown, your choice)
  • 1 – 10 ounce can Enchilada sauce (medium spice used)
  • 1/4 cup cilantro
  • 2 tablespoons of fresh squeezed lime juice
  • 1 cup of shredded cheese, divided (mixture of pepperjack and sharp cheddar used)
  • sour cream (optional)

 Slice the peppers lengthwise then pull the seeds and stems from inside.

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Trim the tops of the peppers from the stem area, finely chop and reserve. 

Drizzle the olive oil into a large skillet and once it’s hot, add the ground beef, onions and the (reserved) peppers. Season with taco seasoning, combining and cook until the beef is no longer pink.

Fold in the tomatoes, black beans, zucchini, (cooked) rice, 1/4 cup of the cheese and 2 tablespoons of enchilada sauce. 

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Pour the remaining enchilada sauce into the bottom of a casserole dish. Divide the meat mixture between the peppers and carefully place the peppers into the casserole dish. 

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Cover with aluminum foil and bake at 375° 30 minutes.

After 30 minutes remove the foil, top with the remaining cheese, return to the oven and bake another 5 minutes or until the cheese is melted and the peppers are tender. 

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

Whether you opt for a healthier version or the original, you’ll want this tasty comfort dish in your meal rotation. Looking for a delicious beverage? These Grapefruit Margaritas pair perfectly with Mexican Stuffed Peppers.  

Enjoy!

Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans baked in colorful bell peppers and topped with cheese.

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Mexican Stuffed Peppers
Ingredients
  • 1/2 pound lean ground beef
  • 1 small onion finely chopped
  • 2 tablespoons taco seasoning
  • 1 cup diced tomatoes
  • 1 cup black beans rinsed and drained
  • 1 cup diced zucchini
  • ½ cup cooked rice white or brown, your choice
  • 10 ounce can Enchilada sauce medium spice used
  • 1/4 cup cilantro
  • 2 tablespoons fresh squeezed lime juice
Instructions
  1. Slice the peppers lengthwise then pull the seeds and stems from inside.
  2. Trim the tops of the peppers from the stem area, finely chop and reserve.
  3. Drizzle the olive oil into a large skillet and once it’s hot, add the ground beef, onions and the (reserved) peppers. Season with taco seasoning, combining and cook until the beef is no longer pink.
  4. Fold in the tomatoes, black beans, zucchini, (cooked) rice, 1/4 cup of the cheese and 2 tablespoons of enchilada sauce.
  5. Pour the remaining enchilada sauce into the bottom of a casserole dish. Divide the meat mixture between the peppers and carefully place the peppers into the casserole dish.
  6. Cover with aluminum foil and bake at 375° 30 minutes.
  7. After 30 minutes, remove the foil, top with the remaining cheese, return to the oven and bake another 5 minutes or until the cheese is melted and the peppers are tender.

  1. Mary
    September 13, 2017

    This is totally going on our menu list! Goodness, these peppers look so darn good. I like that the filling is Mexican-style flavored……always looking for new ideas for old classics. Pinned, and passing along to my sister. Thanks for sharing. Have a good week…..chat again soon.

    • Bernie
      September 18, 2017

      Hi Mary – I sure hope it does! Thank you so much for your kind words and pinning the recipe — also for passing along to your sister. By the way, any leftovers make a good lunch, too. Enjoy friend!