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!

Tex Mex Stuffed Peppers with cilantro and jalapeno and diced tomatoes

Mexican Stuffed Peppers

My family loves making classic stuffed peppers or even unstuffed 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!

Tex Mex Stuffed Peppers with cilantro and jalapeno with cheese on top

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, 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!

Tex Mex Stuffed Peppers with cilantro and 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!

More Taco Inspired Dishes You’ll Love

Tex Mex Stuffed Peppers with cilantro and jalapeno and diced tomatoes
5 from 31 votes↑ Click stars to rate now!
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Mexican Stuffed Peppers

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


  • 4 bell peppers red or green
  • 1 pound lean ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 teaspoons chili powder
  • ½ 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


  • Preheat oven to 375°F. 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, ⅔ 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.
5 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican

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Mexican Stuffed Peppers with jalapenos and tomatoes shown with a title
Mexican Stuffed Peppers with jalapenos and tomatoes shown with a title


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About the author

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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Recipe Rating


  1. Absolutely delicious! and super easy to make. I made these without the enchilada sauce and no rice. I used ground turkey instead of beef, added a little salt and pepper. I served it with guacamole, fresh salsa, and sour cream. Sooo good!

    After cutting and cleaning the peppers I put them in the baking dish in the preheated oven to begin cooking while I sautéed up the meat so when I filled them they were already partially cooked. Then they were hot and bubbly in 15 minutes5 stars