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Mexican Stuffed Peppers Recipe

Make these Mexican Stuffed Peppers for an easy weeknight meal. Stuffed with a filling made with ground beef, beans, corn, and rice, they are healthy and delicious. Perfect for meal prep!
Course Dinner
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 304kcal


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


  • 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.



  • 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:
    1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
    2. 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.
    3. 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.


Calories: 304kcal | Carbohydrates: 18g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 503mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3901IU | Vitamin C: 155mg | Calcium: 132mg | Iron: 2mg