In today’s post, I am adding a new recipe to my collection of Easy Mexican Dishes with this Mexican Inspired Stuffed Peppers recipe. If you are like me, cook stuffed peppers regularly but in need of a bit of a new twist to jazz it up, you will like my Mexican twist to this summer classic.
They are stuffed with two of my favorite ingredients – black beans and corn. The addition of ground beef gives these Mexican-inspired stuffed peppers that extra boost of protein, while the cumin and coriander provide those Mexican flavors I’ve been craving! This is a great recipe that you can add to your collection of dinner and beef recipes as you are planning your weekly dinner menu.
Table of Contents
- Ingredients:
- How To Make This Recipe?
- How To Cook Stuffed Bell Peppers
- Can I Make This Recipe Ahead Of Time?
- How To Freeze:
- How To Reheat:
- Best Peppers To Use For This Recipe
- Mexican Stuffed Pepper Variations
- A Few Helpful Expert Tips For Success:
- FAQs:
- Other Mexican Inspired Recipes You Might Like
- Mexican Stuffed Peppers Recipe
Plus, this post includes all my tips on how to pick, prepare, stuff, and cook bell peppers for the most delicious (and foolproof) stuffed bell pepper recipe.
Ingredients:
The ingredients list for this Mexican peppers recipe might look long at a first glance but they are simple every day ingredients you probably already have on hand.
- Sweet, Summer Yellow, Orange or Red Bell Peppers: While shopping for peppers, I recommend picking ones that are in similar size so that they will cook at the same time.
- Yellow Onion
- Ground Cumin and Coriander – I used two of my favorite Mexican spices but you can also use your favorite taco seasoning
- Ground Beef, I used the 85% lean variety
- Garlic
- Canned, Diced Tomatoes
- Canned Black Beans, rinsed and drained
- Fresh Corn Kernels, but frozen can be substituted
- Cooked White Rice or Quinoa
- Fresh Cilantro, or Parsley if you don’t like the flavor of cilantro
- Shredded Cheddar Cheese, I prefer White Cheddar, but any version will do
How To Make This Recipe?
This Mexican Stuffed Bell Pepper recipe can be made in 3 folds.
First, prepare the bell peppers.
How to Prepare The Bell Peppers?
To prepare bell peppers:
- Cut the tops of the peppers with a small paring knife and set aside. Remove the seeds and ribs (aka white membranes) with a large spoon and discard, as you will no longer need the insides.
- Lightly salt each pepper with a pinch of salt. Alternatively, you can brush the insights lightly with olive oil as well.
- Chop the remaining tops to use in the filling.
- Place peppers cut side up in a baking dish or cast-iron skillet, fitting in as many as you can (my skillet only fit 9, but if you can get 10, go for it!).
Second, preheat the oven to 375 degrees and prepare the filling. In a large skillet, heat the oil over medium heat. Place the chopped onions, peppers, cumin, coriander, salt, and pepper in the pot, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
Stir in the ground meat, using a wooden spoon to break up any large pieces, and cook until everything is combined and meat is cooked, 6-8 minutes. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes.
Taste the beef mixture for seasoning and adjust, if necessary. Off the heat, add the cooked rice and cilantro and give it a gentle toss.
Finally, assemble the peppers. Divide the filling amongst the peppers, filling each pepper as evenly as you can, and top each pepper with a generous amount of shredded cheese.
Fill the bottom of the pan with a cup of water (more on that later), cover with aluminum foil (or parchment paper), and bake until the peppers are softened, the filling is heated through, and the cheese is melted about 50-55 minutes.
Garnish with cilantro and enjoy!
How To Cook Stuffed Bell Peppers
After doing much research, I found several recipes that partially cook the peppers first and then bake them in the oven as I did with my Middle Eastern Stuffed Peppers recipe.
A properly cooked stuffed bell pepper is when the bell pepper is cooked all the way through while the filling is thoroughly warmed through, but still moist. There are techniques to par-boil them, pre-bake them, or even stick them in the microwave!
However, with the help of this Kitchn’s post, I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish or skillet, cover, and simply bake in the oven. The water at the bottom of the dish provides moisture so that the peppers will steam and cook evenly all the way through.
Can I Make This Recipe Ahead Of Time?
Yes! These Mexican stuffed bell peppers with black beans and corn can be prepped 1-2 days in advance. Follow the recipe up to assembling the peppers, but do not add the water or top with the cheese. Cover and refrigerate until ready to bake.
Once ready, remove from the fridge at least 30 minutes before baking. At this point, you can preheat your oven, add the water to the bottom of the pan, and top with the cheese. Cover and bake for 50-55 minutes, or until completely warmed through.
How To Freeze:
Freezing your Mexican stuffed peppers is a huge time saver and a smart way to enjoy meals throughout the week. Frozen stuffed bell peppers will last in the freezer for up to 3 months.
To freeze properly:
- Cook the stuffed peppers all the way through according to the recipe and cool completely.
- Place all of the stuffed peppers in a freezer-safe airtight container (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
- Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.
How To Reheat:
To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.
To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.
Best Peppers To Use For This Recipe
The sweet red, orange, and yellow bell peppers you can find at the market or grocery store this time of year are the best.
If I had to choose, Mexican stuffed yellow peppers are my favorite, but I like to use a combination of colors to give it that special eye appeal. By all means, use any color combination that suits you!
PRO TIP: If you are on a budget, green bell peppers are always a good choice since they are usually cheaper at the market or grocery store.
Mexican Stuffed Pepper Variations
In my opinion, the beauty of this recipe is that it is so versatile. By making a few ingredient changes, you can alter it to your personal dietary needs.
While I think the version I shared below is more of an authentic Mexican Stuffed Pepper recipe, I also wanted to share a few ideas in case you have family members who may need a different variation of this recipe:
No Rice/Without Rice
Even though a recipe for stuffed bell peppers with rice is always fun, if you are trying to reduce your carb intake, stuffed peppers without rice is another way to go.
To still get the texture profile of rice and account for the volume, simply replace it with 1 cup of cooked quinoa (my preferred recipe) for an added boost of plant-based protein.
Low Carb
Low carb Mexican stuffed peppers can be made easy by swapping out the cooked rice or quinoa for 1 cup cauliflower rice or riced broccoli. Their textures are just about the same, so no one will ever know!
With Ground Turkey
Mexican stuffed peppers with ground turkey is a leaner variation as compared to stuffed peppers with ground beef. If you want a super lean stuffed pepper, use ground white turkey breast.
For a bit of a fattier version, go with the richer ground dark turkey thigh. You could also try a mix of each for the best of both worlds!
When I make it with ground turkey I also add a teaspoon of Italian seasoning to make it even more flavorful.
Tex Mex
Tex Mex stuffed peppers have a bit of a different flavor profile than the Mexican version. To change it up, substitute the diced tomatoes with a 12 oz jar of your favorite salsa, adding 2-3 Tablespoons water to the mixture to account for the smaller volume, and replace the shredded cheddar with shredded Pepper Jack cheese – yum! And if you want, top it off with a dollop of sour cream as well.
Slow Cooker Method
To make them in a crockpot:
- prep the peppers and place them in the bowl of your slow cooker.
- Assemble the filling and fill just as directed.
- Add the water to the bottom of the pan, and then cover with the lid of your slow cooker. Cook the peppers on LOW for 3-4 hours or HIGH for 2-3 hours. Top with shredded cheese, cover, and cook on LOW an additional 10-15 minutes, or until the cheese melts.
- Serve and enjoy!
PRO TIP: To ensure the peppers fit into the bowl of your slow cooker, you will need an 8-10qt size for this recipe. Just think of it like this – each pepper takes up 1 qt (9 peppers = 9 quarts). If your slow cooker is on the smaller size (5-6qt), simply halve the recipe.
A Few Helpful Expert Tips For Success:
- Want to up the nutrition? Replace the cooked white rice with cooked brown rice instead.
- Got bigger or smaller bell peppers? Keep in mind that the baking time might be slight shorter or longer depending on the size of your bell peppers.
- Want spicy stuffed peppers? Add ¼ – ½ tsp Cayenne Pepper when you add the cumin and coriander.
- Looking for an extra crispy topping? When the peppers are fully cooked, remove from the oven, uncover, and set your broiler to HIGH. Place under the broiler for 2-3 minutes, or until the cheese is golden brown. – just make sure to keep a close eye on it!
FAQs:
I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish, covering it with a lid (or foil), and then baking in the oven. The water at the bottom of the baking dish provides enough steam to cook the peppers and the meat evenly all the way through.
As you are filling the peppers be sure to drain the juices of the ground beef mixture to prevent you peppers from turning soggy after they are baked.
I really enjoy my taco stuffed peppers recipe with a simple vegetable salad for a well-balanced meal. A few options include 5 Bean Salad, Texas Caviar Salad, Mexican Street Corn Salad with Avocado. Alternatively, you can also serve it with a grain side dish like quinoa and wild rice.
It is better to cook them all the way and bring to room temperature before freezing them.
Yes, you do. The spicy ground meat mixture mixed with colorful and meaty bell peppers make a filling and visually appealing meal.
Bake them in the oven at a 375 degrees F oven for 50-55 minutes in order for them to cook throughly.
Other Mexican Inspired Recipes You Might Like
- Mexican Quinoa Recipe
- Best Vegan Chili Recipe
- Mexican Corn Recipe
- Vegan Mexican Sauce
- Mexican Corn Salad
- Corn Tortilla Recipe
- Mexican Egg Bake
- Mexican Street Corn Pasta Salad
- Need more inspiration? Check out all our Mexican recipes
Mexican Stuffed Peppers Recipe
Ingredients
To Prepare the Bell Peppers
- 8-10 medium size bell peppers, choose between red, yellow and orange
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
To make the filling:
- 1 tablespoon vegetable oil, I used olive oil
- 1 medium-sized onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground beef, I used 85% lean
- 3 cloves of garlic, minced
- 1 15 oz diced tomatoes, juices drained
- 1 15 oz can black beans
- 1 cup fresh corn
- 1 cup cooked white rice, or quinoa
- ½ cup fresh cilantro or parsley, chopped
- 1 cup water
- 1 cup shredded cheddar
Instructions
- Prepare the peppers. Use a small knife to cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place peppers into a large baking dish (or a cast iron pan like I did), wedging them together as needed to fit in one layer. Set aside.
- Gently, cut the stems from the tops and discard them. Chop the tops to use in the filling.
- Pre-heat the oven 375 F degrees.
- To make the filling: Heat oil in a large pot over medium heat. Add in the onion, chopped peppers, ground cumin, ground coriander, salt and pepper. Cook, stirring frequently, until onions and peppers are softened, 5-7 minutes.
- Add in the meat. Using a wooden spoon break large pieces and cook until everything is combined and meat is cooked, 6-8 minutes.
- Stir in the garlic and cook for 30 seconds.
- Stir in the tomatoes, black beans, and corn. Put the lid on, bring it to a boil, and then let it simmer for 3-4 minutes. Taste for seasoning and add in if needed.
- Off the heat add in the cooked rice and chopped cilantro. Give it a gentle stir.
- To assemble the peppers: Divide the filling amongst the peppers. Top each pepper with a generous amount of shredded cheese.
- Fill the bottom of the pan with a cup of water and cover the peppers with aluminum foil (or parchement paper).
- Bake in the oven until the peppers are softened and the filling is heated through for about 50-55 minutes.
- If preferred, garnish with cilantro and serve.
Video
Notes
- I find that a large shallow cast iron pan with a lid works very well for a recipe like this. The one I am using in the pictures and in the video is this Le Creuset Braiser 5qt. (affiliate link)
- While I listed 8-10 peppers in the ingredients list, the number of peppers you need will depend on their size. Obviously, the smaller the bell peppers the more you will need them. After cooked, the filling in this recipe is about 6 – 7 cups. During my recipe testings I found out that if you have 8-10 medium sized peppers you will have enough.
- How To Freeze:
To freeze properly:
- Cook the stuffed peppers all the way through according to the recipe and cool completely.
- Place all of the stuffed peppers in a freezer-safe dish (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
- Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.
- How to Reheat: To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through. To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in July 2019. It is updated with additional helpful information with no changes to the original recipe in July 2021.
Sooooo good. I never leave comments, but I really appreciate your detail in this recipe. Takes time, but my goodness so worth it. Thank you so much for sharing. Never liked stuffed peppers before. Your recipe is truly a keeper.
Hey Sam,
This makes me so happy. Thanks for coming back and taking the time to leave a comment.
Cheers!
This is recipe is endlessly versatile. I make the filling with ground turkey and stuff about half into peppers. The rest goes into the freezer to be used later for burritos, enchilada casseroles and tacos. It’s the perfect all-purpose Mexican base for a complete meal!
Happy to hear that, Amanda. Thanks for coming by and sharing your experience.
Had a lot of mini peppers to use up so I lined a casserole dish with the mini peppers that were cut in half and topped with the filling and topped with cheese. Came out beautifully! Just cut it into squares! It was a hit!!
I love how creative you are. I would have never thought to use mini peppers that way. Thanks for sharing your experience with us.
sorry just saw this now will be making this soon can i use vegan beef and cheddar as am a vegan can i use eggplant and zucchini instead as am not a big fan of bell peppers i never had mexican food before perfect for my after office meals will tag you on twitter if i make this and let you know how it goes Thanks Ramya
Worked so well!! I’m so making this recipes again it is amazing. I used grated cauliflower instead of the rice and it’s still super yummy and bulks it up a bit. Definitely recommend!
YAY! This is music to my ears Victoria. I am thrilled to hear that you liked it. Thanks for coming by and taking the time to leave a review. I really appreciate it.
Cheers!
This recipe is super delicious and easy to make. It looks complicated but it is actually simple enough for an inexperienced cook like myself.
Love your recipes. Thanks.
Hi Monika,
I agree. It looks complicated but it is quite easy actually. I am happy to hear that you liked it.
Thanks for coming by.
Hi Ice,
This recipe is one of my family’s favorites. My kids usually don’t care for bell peppers, but they love it when I make stuff them with this taco-style meat.
Plus, this was an easy recipe to make. The only thing I wasn’t thrilled about was the fact that it took an hour-long to cook.
I will make it again, probably on a Sunday.
Thanks.
Hi Melina,
I am happy to hear that your kids ate peppers with the help of this recipe.
I know what you mean with a long time of baking. It’s not my favorite as well. So yes, if you are short on time you can make it on a weekend.
Thanks for coming by.