If you’re craving a vibrant and hearty dish that bursts with flavor and color, this Mexican Stuffed Bell Peppers Recipe is your new best friend in the kitchen. Picture sweet bell peppers stuffed with a savory mixture of seasoned ground beef, black beans, corn, and melty cheddar cheese, all baked to perfection. It’s a comforting, crowd-pleasing meal that balances freshness, spice, and cheesiness in every bite. Whether you’re feeding a family or entertaining friends, these stuffed peppers will brighten your table and satisfy hungry appetites with a delightful Mexican-inspired twist.
Ingredients You’ll Need
Getting the ingredients right is essential to capture the authentic tastes and textures of this Mexican Stuffed Bell Peppers Recipe. Each component plays a key role, from the sweet crunch of bell peppers to the hearty richness of ground beef, plus colorful additions like beans and corn that bring balance and depth.
- Bell peppers (3, red, yellow, or green): Choose firm and vibrant peppers to hold all the delicious filling and add a pop of color to the dish.
- Oil (2 Tbsp., olive or avocado): Perfect for sautéing onions and garlic, contributing a subtle richness without overpowering flavors.
- Sweet onion (½, finely diced): Adds a mild sweetness and soft texture that complements the savory meat.
- Garlic (2 cloves, crushed): Provides a fragrant and sharp element that wakes up the entire filling.
- Ground beef (1 lb., 90/10): The protein base with just enough fat for flavor and juiciness.
- Taco seasoning (2 Tbsp.): A blend of spices that brings classic Mexican flair—feel free to use your favorite homemade mix or a quality store-bought one.
- Salt (¼ tsp., optional): Balances warmth and enhances all other ingredients.
- Salsa (1 cup, mild or medium heat): Adds moisture, acidity, and that signature tomato-based zest.
- Canned black beans (1 cup, rinsed and drained): Adds fiber, earthiness, and a soft bite.
- Canned corn (1 cup, drained): Sweet and crisp, lending a pleasing texture contrast.
- Cheddar cheese (1 cup shredded, divided): Melts into gooey deliciousness, binding everything together.
- Cilantro (finely chopped, optional): A fresh herb that brightens the flavors when sprinkled on top at serving.
- Sour cream (optional): Adds cooling creaminess to tone down the spices.
- Guacamole (optional): Brings buttery richness and an extra layer of indulgence.
How to Make Mexican Stuffed Bell Peppers Recipe
Step 1: Prep the Peppers
Start by preheating your oven to 400 degrees. Slice each bell pepper in half lengthwise, carefully removing the ribs and seeds so you have perfect “boats” ready to be filled. Place them cut side up in a baking dish and give each a light sprinkle of salt and pepper. Adding about ⅓ cup of water to the bottom of the dish helps steam the peppers gently as they bake, making them tender but not mushy. Bake for 20-25 minutes until a fork slides in effortlessly.
Step 2: Sauté the Onion and Garlic
Warm the oil in a large skillet over medium heat, then toss in the diced onion. Sautéing for 2-3 minutes softens it just right for blending smoothly into the filling. Add the crushed garlic and cook for another minute until wonderfully fragrant, but be careful not to burn it—garlic has a way of turning bitter if left unattended.
Step 3: Cook the Meat
Push the onion and garlic to one side of the pan and add your ground beef. Let it brown and cook through over 7-8 minutes, breaking it apart with a potato masher or spatula as it cooks. This technique ensures bite-sized crumbles that mix evenly with the other ingredients.
Step 4: Season and Simmer
Lower the heat and stir in the salsa, taco seasoning, optional salt, black beans, and corn. Let everything simmer together for just a few minutes until the beans and corn are heated through and the flavors meld. Remove from heat and stir in half of the shredded cheddar cheese so it starts melting right into the mixture, promising cheesy goodness in every bite.
Step 5: Fill the Peppers
Once the peppers are done roasting, carefully drain any liquid that might have collected inside them. Spoon plenty of the beef and veggie filling into each pepper half, making sure they’re generously stuffed. Top each one with the remaining shredded cheddar cheese for a golden, bubbly finish.
Step 6: Bake and Serve
Pop the filled peppers back into your preheated oven and bake for an additional 5-10 minutes until the cheese on top melts and the peppers are tender yet still hold their shape. Serve them piping hot, sprinkled with chopped cilantro, and offer sides like sour cream or guacamole for dollops of creamy delight. You’re in for a treat!
How to Serve Mexican Stuffed Bell Peppers Recipe
Garnishes
Some fresh cilantro sprinkled over the top really lifts the flavors with its bright, herbaceous notes. A dollop of sour cream or a spoonful of guacamole adds creaminess that contrasts beautifully with the warm, spicy filling. These simple garnishes will make your stuffed peppers look as good as they taste.
Side Dishes
Pair these stuffed peppers with a light Mexican rice or a crisp green salad to balance the richness. Corn chips or a fresh pico de gallo also work wonderfully if you want to keep the meal casual and fun. This recipe is so filling, you can keep sides simple without sacrificing anything.
Creative Ways to Present
For a festive touch, serve the peppers on colorful plates or wooden boards alongside small bowls of your favorite toppings. You could also hollow out mini bell peppers for appetizer-sized portions at your next party. This Mexican Stuffed Bell Peppers Recipe shines in any presentation, making your meal feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Place any leftover stuffed peppers in an airtight container and store them in the refrigerator for up to 3 days. The flavors develop even more overnight, so leftovers often taste better the next day – just be sure to cover them well to keep the peppers fresh and the filling moist.
Freezing
This Mexican Stuffed Bell Peppers Recipe freezes beautifully. Wrap each stuffed pepper individually in foil or plastic wrap, then store them in a freezer-safe container. They’ll keep for up to 2 months. For the best texture, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees for about 15-20 minutes or until heated through and the cheese is melty again. You can also microwave them covered on medium power in short bursts but be mindful that peppers can get a bit softer with microwaving.
FAQs
Can I use other types of meat in this recipe?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work well as delicious alternatives. Just adjust cooking times to ensure your chosen protein is fully cooked.
What if I’m not a fan of black beans?
No problem! You can swap black beans for kidney beans, pinto beans, or even omit them entirely—though they do add nice texture and protein to the filling.
Is it possible to make this recipe vegetarian?
Yes, simply skip the ground beef and add extra beans, corn, and maybe some sautéed mushrooms or quinoa to keep the filling hearty and satisfying.
Can I prepare this dish ahead of time?
Definitely! You can prep the filling a day ahead and stuff the peppers right before baking. This makes the cooking process quicker and super convenient.
How spicy is this recipe?
The heat level depends on the salsa and taco seasoning you choose. Mild versions keep it family-friendly, while medium or hot add a nice kick—adjust to your taste!
Final Thoughts
This Mexican Stuffed Bell Peppers Recipe is a shining example of how simple ingredients come together to create something extraordinary. It’s colorful, flavorful, and comforting without being complicated—perfect for weeknight dinners or casual gatherings. I promise once you try it, it’ll become one of your favorite dishes to make and share. Go ahead, grab those bell peppers, and enjoy every delicious bite!
Print
Mexican Stuffed Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Stuffed Bell Peppers are a flavorful and colorful meal perfect for a family dinner. Filled with seasoned ground beef, black beans, corn, and melty cheddar cheese, these bell peppers are baked to tender perfection and topped with fresh cilantro, sour cream, and guacamole for an authentic Mexican-inspired taste.
Ingredients
Bell Peppers
- 3 bell peppers (red, yellow, or green)
Filling
- 2 Tbsp. oil (olive or avocado oil)
- ½ sweet onion (finely diced)
- 2 cloves garlic (crushed)
- 1 lb. ground beef (90/10)
- 2 Tbsp. taco seasoning (homemade or store-bought)
- ¼ tsp. salt (optional)
- 1 cup salsa (mild or medium heat)
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned corn (drained)
- 1 cup cheddar cheese (shredded, divided)
Toppings (Optional)
- Cilantro (finely chopped)
- Sour cream
- Guacamole
Instructions
- Prep the Peppers: Preheat the oven to 400°F. Cut the bell peppers in half lengthwise from the stem end. Remove and discard the ribs and seeds. Place the peppers cut side-up in a large baking dish, sprinkle with a dash of salt and pepper, and pour ⅓ cup of water into the bottom of the dish. Bake for 20-25 minutes until tender and easily pierced with a fork.
- Sauté the Onion: Heat oil in a large skillet over medium heat. Add the finely diced onion and sauté for 2-3 minutes until translucent. Add crushed garlic and cook for another minute until fragrant.
- Cook the Meat: Push the onion to the side of the skillet and add the ground beef. Cook for 7-8 minutes until browned and cooked through, using a potato masher or spatula to crumble the meat as it cooks.
- Season and Simmer: Reduce heat to low and stir in salsa, taco seasoning, salt, rinsed black beans, and drained corn. Let the mixture simmer for a few minutes until heated through. Turn off the heat and mix in ½ cup of shredded cheddar cheese until melted into the mixture.
- Fill the Peppers: Remove the baked peppers from the oven and carefully drain any liquid. Fill each pepper half generously with the ground meat mixture. Sprinkle the remaining ½ cup cheddar cheese evenly on top.
- Bake and Serve: Return stuffed peppers to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly. Serve immediately topped with chopped cilantro, sour cream, and guacamole as desired. Enjoy your delicious Mexican stuffed bell peppers!
Notes
- Use any color combination of bell peppers for a vibrant dish.
- Adjust taco seasoning amount to your preferred spice level.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based protein.
- To reduce sodium, use low-sodium salsa and rinse canned beans thoroughly.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
- To enhance flavor, garnish with fresh lime juice or chopped green onions.
