Mexican Stuffed Peppers

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Mexican Stuffed Peppers make for an incredible dinner any night of the week. They are filling, absolutely delicious and they can be prepared ahead of time. This recipe puts a scrumptious southwestern spin on a classic recipe creating a new family favorite!

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.

Mexican Stuffed Peppers make for an incredible dinner any night of the week. They are filling, absolutely delicious and they 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!

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My family loves stuffed peppers for dinner! This Mexican Stuffed Peppers recipe is one of those recipes 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 peppers, meat, rice and cheese cooking is irresistible!

While this dish isn’t ‘technically’ Mexican, adding Mexican inspired spices in this stuffed pepper recipe enhances a tried a trusted recipe for a satisfying meal that everyone will enjoy!

Mexican Stuffed Peppers make for an incredible dinner any night of the week. They are filling, absolutely delicious and they 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!

These 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, the rice in this dish can easily be substituted with Cauliflower Rice and the cheese replaced 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!

Mexican Stuffed Peppers make for an incredible dinner any night of the week. They are filling, absolutely delicious and they 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!

Mexican Stuffed Peppers 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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Print Recipe
5 from 3 votes
Servings: 4 servings
MEXICAN STUFFED PEPPERS
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
 
Author: Holly
Course: Main Course
Cuisine: Mexican
Keyword: stuffed peppers

Mexican Stuffed Peppers put a scrumptious southwestern spin on a classic recipe creating a new family favorite!

Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Divide beef mixture into the pepper halves. Top with remaining enchilada sauce and cheese.
  4. Bake uncovered for 30-35 minutes or until peppers are cooked and cheese is melted.
  5. Top with your favorite taco toppings and serve.
Nutrition Information
Calories: 540, Fat: 25g, Saturated Fat: 14g, Cholesterol: 129mg, Sodium: 451mg, Potassium: 795mg, Carbohydrates: 34g, Fiber: 3g, Sugar: 6g, Protein: 42g, Vitamin A: 91.8%, Vitamin C: 187.5%, Calcium: 44.8%, Iron: 23.1%

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

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Mexican Stuffed Peppers make for an incredible dinner any night of the week. They are filling, absolutely delicious and they 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!

Holly

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!

20 comments on “Mexican Stuffed Peppers”

  1. These mexican stuffed peppers absolutely something new for me! Looks yummy! Definitely will try them!

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

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

    I usually add water when baking stuff peppers

  4. 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! :)

  5. 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!

  6. 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.

  7. I made this for my family today, and we all loved it! Great recipe, I will be making this again soon. Thanks for sharing

  8. can you freeze these before cooking? or even after they are cooked?

  9. 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!

  10. Hi Holly, these stuffed peppers look tasty and easy to make. Thank you for sharing your recipes.

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

  12. 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 :)

    • 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!

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