Mexican Stuffed Peppers

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Mexican Stuffed Peppers make an incredible dinner any night of the week. Tender and colorful bell peppers are filled with a deliciously seasoned beef and rice filling. Add a sprinkle of cheese and bake until perfectly golden.

Serve these easy peppers with your Mexican favorites… fresh corn tortillas, homemade salsa and a big scoop of guacamole!

Mexican Stuffed Peppers garnished with jalapeno, cilantro and tomatoes

Mexican Stuffed Peppers

My family loves making classic stuffed peppers for dinner! This Mexican Stuffed Peppers recipe is one of those dishes that just draws your family to the table! As the dish is cooking, the kids start to drift into the kitchen, mouths begin to water, and dinner is eagerly awaited! The wonderful aroma of stuffed peppers with ground beef, rice and cheese cooking is irresistible! They are filling, absolutely delicious and they can be prepared ahead of time.

This recipe puts a scrumptious southwestern spin on a classic stuffed peppers recipe, creating a new family favorite! While these stuffed peppers aren’t ‘technically’ Mexican, adding Mexican-inspired spices in this recipe enhances a tried a trusted recipe for a satisfying meal that everyone will enjoy. We love serving these peppers with jalapeno cornbread muffins, filled with a little surprise!

stuffed peppers with rice, ground beef and cheese baked in a baking dish

Tips for Stuffed Peppers

  • Stuffed peppers can be prepared ahead of time, covered and refrigerated for up to 24 hours before baking. If preparing ahead of time, be sure to let the beef mixture cool before filling the peppers.  You may need to add 5-10 minutes to the bake time if these are refrigerated prior to baking.
  • If you’re watching carbs or calories, stuffed peppers with rice can easily become stuffed peppers with Cauliflower Rice. You can also replace the cheese with a lighter version.  If you’ve never had cauliflower rice before, you have to try it!  It’s easy to make, delicious, and a great substitute for white rice!

stuffed peppers with ground beef and rice garnished with jalapeno

Taco Night Stuffed Peppers!

These Mexican Stuffed Peppers with ground beef are a great option for a Taco night. Adding lettuce, onion, tomato and other toppings like sour cream offer even more fresh and delicious flavors to this dish!

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Stuffed peppers served Mexican-Style with cilantro garnish
5 from 6 votes
Review Recipe


Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
Course Main Course
Cuisine Mexican
Mexican Stuffed Peppers put a scrumptious southwestern spin on a classic recipe creating a new family favorite!


  • 4 bell peppers red or green
  • 1 lb lean ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 can diced tomatoes with peppers such as Rotel
  • 1 can enchilada sauce divided
  • 2 cups cooked rice or Cauliflower Rice
  • 2 cups cheddar cheese

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  • Preheat oven to 375 degrees. Wash and seed bell peppers and cut in half from top to bottom. Place in a greased 9×13 baking dish and set aside.
  • Brown ground beef, onion and garlic. Drain any fat. Stir in chili powder, cumin, diced tomatoes, 2/3 cup of the enchilada sauce. Let simmer 2-3 minutes, remove from heat and stir in cooked rice.
  • Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
  • Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
  • Top with your favorite taco toppings and serve.

Nutrition Information

Calories: 540, Carbohydrates: 34g, Protein: 42g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 129mg, Sodium: 451mg, Potassium: 795mg, Fiber: 3g, Sugar: 6g, Vitamin A: 4590IU, Vitamin C: 154.7mg, Calcium: 448mg, Iron: 4.2mg
Keyword stuffed peppers

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Mexican Stuffed Peppers are filling, absolutely delicious and can be prepared ahead of time. This recipe puts a scrumptious southwestern spin on a classic recipe creating a new family favorite! Substitute Cauliflower Rice for a low carb, low cal option! #spendwithpennies #easydinner #easyrecipe #mexicanrecipe #texmexrecipe #weeknightdinner #stuffedpeppers #easystuffedpeppers
Mexican Stuffed Peppers are filling, absolutely delicious and can be prepared ahead of time. This recipe puts a scrumptious southwestern spin on a classic recipe creating a new family favorite! Substitute Cauliflower Rice for a low carb, low cal option! #spendwithpennies #easydinner #easyrecipe #mexicanrecipe #texmexrecipe #weeknightdinner #stuffedpeppers #easystuffedpeppers

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Delicious recipes that make you want to cook and then eat all of it. I will definitely try some of these dishes!!5 stars

  2. Loved these! Some things I did differently / more details for people that don’t know how to cook that well (like me)…
    I cut three peppers vertically and placed down on pan and the stuffing fit perfectly

    I used 10oz can of herdez enchillada sauce

    10 ounce can of rotel (mixed in to ground beef after I drained the fat)

    When it comes to spices, I like mine to have a-lot of flavor so for Mexican meat my husband taught me to drain fat, spread brown meat and sprinkle cumin over so that the top is lightly covered, do the same with chili powder, add a few “stripes” of garlic powder and onion powder, about 5 pinches of salt, stir and add to taste. I also added crushed red peppers (not a-lot because they add quite a bit of spice). Taste as you go and don’t be afraid to add more spice, the older your spice the more you will need to get the flavor you want.

    To save time I use the Uncle Bens ready rice (it comes in bags you can pop in the microwave for 90 seconds). I used brown basmati, but the Mexican rice would be good too.

    I used the pre-shreded Mexican cheese, I put one layer of meat mix then topped with cheese, I repeated with the last layer, poured more enchilada sauce on top and then topped with cheese. It’s kind of like making a lasagna and makes sure you get cheese in every bite…5 stars

    1. I added black beans & corn and some diced chilies … I bake the peppers in about an 1inch of water on 400 for 20 minutes while meat cooking then drain water & add filling and finish baking.. great recipe 

      Thanks for sharing 

  3. Wonderful twist on traditional stuffed peppers. This recipe is easy to make and I had most of the ingredients on hand. Definitely a keeper.5 stars

  4. Recipe says to grease pan. My question is what do you grease with????

    I usually add water when baking stuff peppers

  5. I made these today with the listed ingredients but found that there was too much filling for only 4 peppers. I ended up just putting the remaining filling on the side for my meal prep. I think maybe you might need 6-8 peppers or half the filling amount. Despite that minor hiccup, I’m super excited to have these for lunch this week! :)

  6. Gorgeous pictures. I made these mexican stuffed peppers for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Holly!5 stars

  7. This recipe is excellent. I made a few changes to it and it came out really good. Since most enchilada sauces have a little heat to them I replaced it with Ragu’s plain spaghetti sauce or the meat sauce. I took the opportunity to get healthy here and sneak in grains the kids might normally eat, so I bought Minute Multi-Grain Medley Rice (brown rice, red rice, wild rice, and quinoa). I used Hidden Valley Onion Powder instead of diced unions as I have a child who likes the flavor of an onion and garlic, but doesn’t want to chew/taste the onion or garlic clove itself no matter how diced it is.

  8. Anyone ever tried freezing these? Would be so easy to make a big batch and have them ready to pop in the oven! Would love to know if it would work!

  9. Holly I love this idea of stuffing peppers with Mexican rice and meat filling!! So filling and I bet it tastes so good!! Pinned!

  10. Love this and that you can prep them ahead of time til you’re ready to bake!

    And your last post about cauli rice, huge fan. I usually just pulse it in my food proc for a few seconds and I’m done. Now TJ’s has started selling it in bags. I know you don’t have one in your area but it’s a nice shortcut for me :)

    1. Ohhh, I’ll have to look and see if I can find the cauli rice in bags, I use it for fried rice probably twice/week for lunch!! I think that’s my favorite lunch!