Mexican Stuffed Peppers ~ bell peppers filled with seasoned ground beef, rice and black beans sprinkled with cheese and baked in zesty enchilada sauce. Easy, lighter Mexican meal!The inspiration for these easy Mexican Stuffed Peppers recipe came from my love of Mexican food and the year our garden was overrun with tomatoes and bell peppers.
Don’t wait for garden produce to make this recipe though. Bell peppers are available all year at the grocery store. Pick up a couple and try this Mexican version of stuffed peppers.
Serve the peppers alone or with the best homemade guacamole LINK and this 5 minute spicy blender salsa. LINK
Mexican Stuffed Peppers are a notch or three above classic stuffed peppers. These bell peppers are packed with spicy seasoned rice and black beans, topped with cheese and baked a zesty enchilada sauce. You won’t miss the tortillas one bit.
This recipe can be prepared ahead of time, covered and refrigerated up to 24 hours before baking. If you go right from refrigerator to oven, they may need an extra 5-10 minutes baking time.
what’s in Mexican Stuffed Peppers?
- bell peppers (red OR color of your choice)
- olive oil
- lean ground beef
- taco seasoning
- canned diced tomatoes
- black beans
- cooked rice (white, brown or cauliflower rice may be used)
- canned or homemade Enchilada sauce
- sharp cheddar OR Mexican blend shredded 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 so everything is 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 fold in the diced tomatoes, rinsed/drained black beans, cooked rice, 1/2 cup of the shredded cheese, lime juice and 3 tablespoons of enchilada sauce.
TIP: leftover rice is great in this recipe as well as this 90 second brown rice from Uncle Ben’s.
Pour the remaining enchilada sauce into the bottom of a casserole dish. Fill each pepper halfway with the meat mixture, gently pressing the filling with your fingers into the crevices of the peppers. Top with 1/2 cup of cheese then add the rest of the meat to the top of each pepper.
Place the peppers into the casserole dish, cover with aluminum foil and bake at 375° 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 then serve right away.
How to serve these Mexican Stuffed Peppers:
Sprinkle on finely chopped cilantro then dig in! We like a lot of enchilada sauce, so I serve extra on the side. Here are few other topping ideas:
- sliced jalapenos
- lime wedges
- sour cream or plain Greek yogurt
- black olives
- salsa LINK
what are some variations to this recipe?
- Ground turkey instead of beef.
- Sub brown rice for white – or even cauliflower rice!
- Plain Greek yogurt in place of sour cream.
- Add fresh, frozen or canned corn.
- Diced zucchini.
- Different kinds of beans – kidney, pinto, garbanzo.
These Mexican Peppers aren’t the only thing we’re stuffing around here. Give these Greek Stuffed Peppers a try!
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 can use ground turkey
- 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.