Mexican Stuffed Peppers
Easy Mexican Stuffed Peppers ~ made with bold seasoned ground beef OR turkey, rice and black beans topped with cheese and baked in zesty enchilada sauce. A delicious healthy Mexican dish that doesn’t sacrifice taste.The inspiration for these easy Mexican Stuffed Peppers recipe came from our garden, which is overrun with tomatoes and bell peppers. Of course, these beautiful peppers are available all year your nearest grocery, too.
This Mexican version of stuffed peppers takes full advantage of our love of spicy food. It’s also a healthy Mexican food option that doesn’t leave you . . . well, stuffed.
Mexican Stuffed Peppers are bell peppers packed with seasoned ground beef or turkey, rice and black beans, topped with cheese then baked in a zesty enchilada sauce. I’ve made them with both beef and turkey and they’re both delicious.
How do I make this a healthier recipe?
With a few substitutions, you can make this recipe even healthier.
- Use ground turkey instead of ground beef.
- Brown rice instead of white.
- Instead of topping with sour cream, try plain Greek yogurt.
Mexican Stuffed Peppers Ingredients:
- bell peppers
- olive oil
- lean ground beef (ground turkey can be used)
- taco seasoning
- diced tomatoes
- black beans
- cooked brown rice (white may be used)
- canned or homemade Enchilada sauce
- Mexican blend shredded cheese
How to make these peppers:
Slice the peppers lengthwise then pull the seeds and stems from inside. I like to scrape the inside with a teaspoon so everything is cleaned out.
Drizzle the olive oil into a large skillet, add the ground beef (or turkey) along with the onions then season with salt and pepper and cook the meat through.
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 cheese, lime juice and 3 tablespoons of enchilada sauce. This 90 second brown rice from Uncle Ben’s works really well in the dish.
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.
Carefully 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 10-12 minutes or until the cheese is melted and the peppers are tender.
How do I customize these peppers?
You can easily customize the peppers with additional filling, like corn, zucchini or even a different kind of bean.
How to serve these Mexican Stuffed Peppers:
Garnish with a little cilantro then serve right away with the extra enchilada sauce on the side. Optional toppings include:
- sliced jalapenos
- lime wedges
- sour cream or plain Greek yogurt
- black olives
What do I eat with these Mexican Stuffed Peppers?
You really don’t even need a side dish with these peppers! It’s a complete meal inside the bell peppers but if you’d like a little something extra or an appetizer while they bake, I’d recommend homemade guacamole or fresh salsa.
Do we have a love for stuffed peppers in common? 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.
- 2 bell peppers cut in half and seeded
- 1 tablespoon olive oil
- 1/2 pound lean ground beef ground turkey can be substituted
- 1 small onion finely chopped
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes
- 1 cup black beans rinsed and drained
- ½ cup cooked rice white or brown, your choice
- 1 1/2 cups Mexican blend cheese shredded
- 2 tablespoons fresh squeezed lime juice
- 10 ounce can 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. Drain excess grease from the cooked beef 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. Add filling to each pepper halfway up, top with 1/2 cup of the cheese 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.
- After 30 minutes, remove the foil, top with the rest of cheese, return to the oven uncovered and bake 10-12 minutes or until the cheese is melted and the peppers are tender. Garnish with cilantro. Serve hot topping with extra enchilada sauce and optional toppings (sour cream, sliced jalapeno, avocado or guacamole).
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