Easy Mexican Stuffed Peppers with Rice

If you’re looking for a delicious and easy weeknight dinner these Mexican stuffed peppers are the perfect choice! Packed with seasoned ground beef, Spanish rice, black beans, and melted cheese, each bite bursts with bold Tex-Mex flavors.

Mexican stuffed peppers are a perfect combination of savory, cheesy, and slightly spicy goodness wrapped in a tender bell pepper. This recipe is easy to prepare, using simple pantry staples like taco seasoning, diced tomatoes with green chilies, and Spanish rice.

It’s versatile and customizable, allowing you to switch up the protein or make it vegetarian. Plus, it’s a fantastic make-ahead meal, making weeknight dinners a breeze.

Whether you’re feeding a family or looking for a meal-prep-friendly option, these cheesy Mexican stuffed peppers will be a go-to favorite.

Ingredients for the Best Mexican Stuffed Peppers

To make these ground beef stuffed peppers Mexican style, you’ll need:

• 4 large bell peppers – We like to use a mix of red, orange, and yellow bell peppers because of their mild, slightly sweet flavor and bright colors.
• 1 tablespoon olive oil
• 1 cup Yellow onion – any onion will work but we prefer the mild, sweet flavor of yellow onion. You can also substitute 2 teaspoons of onion powder if you don’t have fresh onions.
• 1 pound ground beef – We typically use 80/20 ground beef for this recipe because it is less expensive.
• 1 packet taco seasoning – Using a packet of premade taco seasoning saves you time, but we prefer using our homemade taco seasoning. Make a big batch and keep it in your pantry so you can make our Slow Cooker Pulled Pork Tacos or Pulled Pork Enchilada Casserole
• 1 cup cooked Spanish rice – You’ll buy this in a packet at the grocery store and cook it fully before starting your peppers.
• 1/2 cup black beans – Rinse and drain the beans before using.
• 1/2 cup corn – Make sure to drain the corn before using.
• 14.5 oz diced tomatoes and green chilies – Want to spice up the dish choose a version with diced jalapenos or habanero peppers.
• 2 cups shredded cheddar cheese – We like a good sharp cheddar but you could also use colby jack.

Step-By-Step Instructions

Step 1: Make the rice. Cook the Spanish rice according to the package instructions.

Step 2: Prep the Peppers. Preheat your oven to 375°F (190°C). Cut 4 bell peppers in half lengthwise, removing seeds and ribs. Place the peppers in a casserole dish and add enough water to cover the bottom.

Step 3: Cook the Ground Beef. Heat a large skillet over medium-high heat and add olive oil. Add chopped onions and ground beef, cooking until the beef is browned (5–7 minutes). Drain grease, then add taco seasoning and diced tomatoes with green chilies. Stir until fully combined and simmer for 2–3 minutes.

Step 4: Make the Filling. In a large bowl, combine the cooked ground beef mixture, cooked Spanish rice, black beans, corn, and 1 cup shredded cheddar cheese. Mix everything together until well combined.

Step 5: Stuff & Bake the Peppers. Spoon the beef and rice mixture into each bell pepper half, pressing it down. Sprinkle the remaining 1 cup of cheese on top. Cover the casserole dish and bake for 20–30 minutes, or until peppers are tender.

Step 6: Serve & Enjoy! Let the Mexican stuffed peppers cool for 5 minutes before serving.

What to Serve with Mexican Stuffed Peppers

These taco-stuffed bell peppers pair perfectly with:

• Creamed Corn Casserole {with Jiffy Cornbread Mix!}
• Southern Cornbread Recipe (No Sugar)
• Spicy Jalapeno Coleslaw
• Pickled vegetables like our Pickled Red Onions and Quick Pickled Jalapenos
• Refried beans
• Tortilla chips and rotel salsa or Rotel Dip

FAQs About Mexican Stuffed Peppers

These easy Mexican stuffed peppers are a go-to weeknight dinner packed with bold flavors. Whether you’re making a comforting family meal or a meal-prep-friendly dish, this spicy stuffed peppers recipe is sure to impress!

Try them tonight and let me know how they turn out in the comments!

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Servings: 8

Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Mexican Stuffed Pepper

Created By: Kat Jeter & Melinda Machado

Mexican Stuffed Peppers is a low carb (keto) dinner recipe of seasoned beef, cauliflower rice, and cheese, baked in bright bell peppers.

Print Recipe

3.07 from 15 votes

Ingredients

• 4 large Bell peppers, mix of red, orange, or yellow
• 1 tablespoon Olive oil
• 1 cup Yellow onion, diced
• 1 pound Ground beef
• 1 packet Taco seasoning
• 1 cup Cooked Spanish rice
• 1/2 cup Black beans, rinsed and drained
• 1/2 cup Corn , drained
• 14.5 ounces Diced tomatoes and green chilies
• 2 cups Shredded cheddar cheese, divided

Instructions

• Cook the Spanish rice according to package instructions.
• Preheat oven to 375 degrees F.
• Cut 4 bell peppers in half lengthwise and remove seed and ribs. Please the peppers in a casserole dish and fill with enough water to cover the botter.
• In a large skillet over medium high heat add olive oil,chopped onions, and ground beef. Cook until the beef is browned. Approximately 5-7 minutes.
• Drain grease and add the taco seasoning and diced tomatoes and green chilies. Stir so that meat is fully coated and simmer for 2-3 minutes.
• In a large bowl combine cooked meat, cooke daspanish rice, black beans, corn, and 1 cup of shredded cheese. Stir until thoroughly mixed.
• Spoon the beef and rice mixture into each bell pepper half pressing it down slightly. Sprinkle the remaining cheese on top.
• Cover casserole dish and place in oven to bake for 20-30 minutes, or until bell peppers are tender.
• Remove from the oven and let cool for 5 minutes before serving.

Nutrition

Serving: 1stuffed pepper half, Calories: 376kcal, Carbohydrates: 33g, Protein: 23g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 65mg, Sodium: 811mg, Potassium: 655mg, Fiber: 5g, Sugar: 8g, Vitamin A: 3446IU, Vitamin C: 114mg, Calcium: 242mg, Iron: 3mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course: Main

Cuisine: American