Mexican Stuffed Peppers ~ bell peppers filled with seasoned ground beef, rice and beans topped with cheese and baked in zesty enchilada sauce.These Mexican Stuffed Peppers have all your favorite enchilada flavors in a healthy bell pepper. Serve alone or with homemade guacamole and this 5 minute spicy blender salsa.
Think outside the
Mexican Stuffed Peppers are like classic stuffed peppers but better. Way better – especially if you’re a fan of Mexican food.
Bell peppers packed with spicy seasoned beef, rice and black beans topped with plenty of cheese and baked a zesty enchilada sauce. Trust me – you won’t miss the tortillas one bit.
what are some variations to this recipe?
- Substitute ground turkey.
- Brown rice or cauliflower rice.
- Add corn.
- Fresh diced zucchini.
- Try different kinds of beans like kidney, pinto, garbanzo.
what’s in Mexican Stuffed Peppers?
- bell peppers
- olive oil
- lean ground beef
- packaged taco seasoning
- canned diced tomatoes
- black beans
- cooked rice (white, brown or cauliflower rice may be used)
- canned or homemade Enchilada sauce
- sharp cheddar cheese
How to make MEXICAN STUFFED peppers:
Slice the peppers lengthwise, pull the seeds and stems from inside then scrape the inside with a teaspoon until it’s cleaned out.
Drizzle the olive oil into a large skillet, add the ground beef and diced onions then season with salt and pepper and cook until the beef is no longer pink.
Drain any excess grease then sprinkle on the taco seasoning and add the diced tomatoes, rinsed/drained black beans, cooked rice, 1/2 cup of the shredded cheese, lime juice and 3 tablespoons of enchilada sauce.
Pour the rest of the enchilada sauce in the bottom of a casserole dish. Fill each pepper halfway with the meat mixture, pressing with your fingers to get in the crevices. Top with 1/2 cup of cheese then add the rest of the meat to the top of each pepper.
Preheat the oven to 375°. Place the stuffed peppers in the casserole dish then cover with aluminum foil and bake for 30 minutes.
After 30 minutes remove the foil, top with the rest of the cheese and bake uncovered 10-15 minutes or until the cheese is melted and the peppers are tender. Garnish with chopped cilantro and serve right away.
How to serve Mexican Stuffed Peppers:
These are just a few topping ideas:
- pickled jalapenos
- lime wedges
- sour cream or plain Greek yogurt
- sliced avocado
- black olives
If you tried this Mexican Stuffed Pepper recipe or any other on the blog then I’d love to hear from you with a star rating in the recipe box or a comment below.
Mexican Stuffed Peppers
- 2 large bell peppers cut in half and seeded
- 1 tablespoon olive oil
- 1/2 pound lean ground beef
- 1 small onion diced
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes
- 1 cup black beans rinsed and drained
- ½ cup COOKED rice can use white, brown or cauliflower rice
- 1 1/2 cups Mexican blend cheese shredded
- 2 tablespoons lime juice
- 10 ounces canned Enchilada sauce medium spice used
- 2 tablespoons cilantro
- Slice the peppers lengthwise then pull the seeds and stems from inside.
- Drizzle the olive oil into a large skillet and once it's hot, add the ground beef and onions then season with salt and pepper and cook until the beef is no longer pink.
- Drain any excess grease then sprinkle with taco seasoning and fold in the tomatoes, drained and rinsed black beans, (cooked) rice, 1/2 cup of the cheese, lime juice and 3 tablespoons of enchilada sauce then cook for 2 minutes over medium heat.
- Pour the remaining enchilada sauce into the bottom of a casserole dish. Divide the beef filling between the peppers halfway up, top with 1/2 cup of the cheese (divided) then fill to the top with beef mixture and carefully place the peppers in the casserole dish.
- Cover with aluminum foil and bake at 375° 30 minutes.
- Remove the foil, top with the rest of cheese, return to the oven and bake UNCOVERED 10-15 minutes or until the cheese is melted and the peppers are tender. Garnish with cilantro and serve right away. Optional toppings: extra enchilada sauce, sour cream, sliced jalapeno, avocado or guacamole.