There’s something undeniably inviting about a meal that wraps up all the best flavors in one colorful package. Mexican Stuffed Peppers do just that—each bite bursts with seasoned ground beef, tender rice, and melted cheese, all nestled inside a sweet bell pepper. It’s a dish that feels like a warm hug after a busy day.

Last week, after a whirlwind day that left me craving something hearty yet fresh, I pulled these stuffed peppers from the oven. The moment I sliced into one, steam carried the aroma of cumin and chili, mingling with the sharp tang of melted cheddar. The peppers were tender but still held their shape, their bright colors shining through the melted cheese crust. I remember sitting down, the salsa adding a lively kick with each bite, and feeling that simple joy of comfort food that’s also vibrant and full of life.

Combines protein, veggies, and grains in one satisfying bite
Bold Mexican spices bring warmth without overwhelming heat
Easy to prepare ahead and bake when ready
Creamy cheese topping adds a luscious finish
Perfect for family dinners or casual gatherings

If you’re worried about leftovers, these peppers reheat beautifully in the oven or microwave, keeping their flavors intact. Just avoid freezing to preserve their texture.

Mexican Stuffed Peppers

Total Time: 1 hour
Yield: 4

Print Recipe

Description

Delicious Mexican Stuffed Peppers filled with seasoned ground beef, rice, beans, and cheese, baked to perfection and topped with fresh cilantro and salsa.

Ingredients

4 large bell peppers, tops cut off and seeds removed
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white rice
1 cup canned black beans, drained and rinsed
1 cup canned diced tomatoes, drained
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
1/2 cup salsa, for serving

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Instructions

Preheat the oven to 375°F (190°C).
Place the bell peppers upright in a baking dish.
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for another 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute to toast the spices.
Remove the skillet from heat and stir in cooked rice, black beans, and diced tomatoes until well combined.
Spoon the beef mixture evenly into each bell pepper, filling them completely.
Top each stuffed pepper with shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro and serve with salsa on the side.

Prep Time: 20 minutes
Cook Time: 40 minutes

FAQ

Can I make these vegetarian? Absolutely! Swap ground beef for a plant-based protein or add extra beans and veggies for a hearty twist.

What’s the best way to reheat leftovers? The oven works best to maintain the pepper’s texture, but the microwave is fine for a quick warm-up.

Can I prepare the peppers ahead of time? Yes, you can stuff them and refrigerate before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is the spice level adjustable? Definitely. Adjust the chili powder and cumin to your taste preference for milder or spicier flavors.

Ready to turn mealtime into a celebration of flavors? Give these Mexican Stuffed Peppers a try and watch how quickly they become a family favorite.