Mexican Stuffed Peppers

This post may contain affiliate links. Please read my disclosure policy.

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.

Mexican Stuffed Peppers garnished with jalapeno, cilantro and tomatoes

How to Make Mexican Stuffed Peppers

Pin It

Pin now to save it for later!

Mexican Stuffed Peppers

My family loves 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!

More Taco Inspired Dishes You’ll Love

Stuffed peppers served Mexican-Style with cilantro garnish
Print Recipe
5 from 4 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%

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

More Recipes You’ll Love

Crock Pot Stuffed Peppers! These deliciously easy stuffed peppers are the perfect meal to come home to!

Crock Pot Stuffed Peppers

cheesesteak stuffed peppers 3.jpg

Cheesesteak Stuffed Peppers

This Cheesy Beef & Macaroni Casserole is a easy to put together and it boasts big flavor!  We've made it about a million times and everyone in my family raves about it!

Cheesy Beef & Macaroni Casserole

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!

27 comments on “Mexican Stuffed Peppers”

  1. 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…

    • I’m glad that you loved the peppers. Thank you for sharing your tips on how you made them Mary Beth!

    • 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 

  2. I’ve made these twice and they are delicious!  Thank you!

  3. What size can of enchilada sauce do you use?

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

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

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

    I usually add water when baking stuff peppers

  7. 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! :)

  8. 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!

  9. 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.

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

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

  12. 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!

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

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

  15. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *