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Mexican Stuffed Peppers ~ seasoned ground beef, rice and black beans topped with cheese and baked in colorful bell peppers and a bold enchilada sauce.
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5 from 3 votes

Mexican Stuffed Peppers

Mexican Stuffed Peppers ~ bell peppers filled with taco ground beef, rice and beans topped with cheese and baked in enchilada sauce.
Prep Time15 mins
Cook Time40 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: mexican stuffed peppers, stuffed peppers, enchilada stuffed peppers, healthy mexican recipes, mexican recipes, healthy dinner recipes
Servings: 4
Calories: 360kcal
Author: A Gouda Life


  • 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. 


Serving: 1pepper | Calories: 360kcal | Carbohydrates: 25.7g | Protein: 27.2g | Fat: 17g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 76mg | Sodium: 436mg | Potassium: 576mg | Fiber: 3.8g | Sugar: 5.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 220mg | Iron: 12mg