Mexican Stuffed Peppers Recipe

I filled bell peppers with seasoned ground beef, melty cheese, taco seasoning, and enchilada sauce in my Stuffed Bell Pepper Enchilada and I’m revealing the simple trick that keeps the filling saucy.

I didn’t plan on reinventing dinner but these Mexican Enchilada Stuffed Peppers keep showing up in my weeknight rotation. Roasted bell peppers cradle savory ground beef and enough saucy cheese goodness to make everyone stop talking.

It’s part Stuffed Bell Pepper Enchilada and part Cheesy Rice Stuffed Peppers fantasy, messy and totally crowd pleasing. I’m not saying it’s fancy, it isnt, but it’s bold, quick to throw together and somehow feels like a takeout upgrade.

You’ll get curious the first time you cut in, because the flavors don’t match what you expect, and then you’ll want to make it again.

Ingredients

• Bell peppers, crunchy, low calorie, rich in vitamin C and fiber, brighten dishes
• Ground beef, hearty protein source, adds savory fat and iron, makes it satisfying
• White rice, simple carbs for energy, soaks up sauce and helps stretch the meal
• Enchilada sauce, tangy spicy tomato base, adds moisture and bold Mexican flavor
• Black beans, plant protein and fiber, creamy texture and earthy flavor, very filling
• Corn, sweet pop of starch and fiber, balances heat and adds color
• Cheddar cheese, melty fat and protein, gives gooey richness and salty tang
• Cilantro, fresh herb lift, adds bright citrusy notes, optional but highly recommended

Ingredient Quantities

• 4 large bell peppers, tops cut off and seeds removed (any color works)
• 1 lb ground beef (or ground turkey if your feeling lazy)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning or about 2 tbsp homemade seasoning
• 1 cup cooked white rice, leftovers work great
• 1 (10 oz) can red enchilada sauce, plus 1/2 cup extra for topping
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 2 tbsp chopped fresh cilantro (optional but nice)
• 1 tbsp vegetable oil for cooking
• Salt and pepper to taste
• Sour cream and sliced green onions for serving (optional)

How to Make this

1. Preheat oven to 375°F (190°C). Slice the tops off the 4 bell peppers and remove seeds and membranes, rinse them out and set the tops aside if you want to use as lids.

2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until soft, about 3 minutes, then add the minced garlic and cook 30 seconds more.

3. Add 1 lb ground beef (or ground turkey) to the skillet and cook, breaking it up, until no longer pink. Drain excess grease if there’s a lot, then season with 1 packet (1 oz) taco seasoning or about 2 tbsp homemade seasoning, plus salt and pepper to taste.

4. Stir in 1 cup cooked white rice, 1/2 cup drained and rinsed black beans, 1/2 cup thawed frozen corn, and most of a 10 oz can of red enchilada sauce, saving about 1/2 cup for topping. Mix until everything is evenly combined and warm.

5. Remove the skillet from heat and stir in about 3/4 cup of the shredded cheddar or Mexican blend cheese and 2 tbsp chopped fresh cilantro if using. Taste and adjust salt/pepper, it’s okay to add a little more seasoning.

6. Place the hollowed peppers upright in a baking dish (spoon a few tablespoons of the remaining enchilada sauce on the bottom first so they don’t stick). Fill each pepper with the beef mixture, pressing down so they’re nicely packed but not overflowing.

7. Spoon the reserved 1/2 cup enchilada sauce over the tops of the stuffed peppers and sprinkle the remaining cheese on top. Cover the dish tightly with foil.

8. Bake covered for 30 minutes, then remove foil and bake another 8 to 12 minutes until peppers are tender and cheese is bubbly and lightly browned. If you like a browned top, pop under the broiler for 1 to 2 minutes but watch it close.

9. Let the peppers rest 5 minutes before serving. Serve with sour cream and sliced green onions on top, and more cilantro if you want. Leftover rice, extra sauce, or cheese can be used next day and they reheat great.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. Large skillet (about 12-inch) for browning the meat and onions, nonstick is helpful
3. Baking dish (9×13-inch or similar) to cook the stuffed peppers upright
4. Cutting board
5. Chef’s knife for slicing tops and dicing onion
6. Measuring cups and spoons
7. Wooden spoon or spatula for stirring and packing the filling
8. Can opener and fine-mesh colander or sieve to drain rinsed beans and corn

FAQ

Mexican Stuffed Peppers Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or shredded rotisserie chicken for similar texture and less fat. For a meatless option use crumbled firm tofu or store bought plant based crumbles, 1 to 1 by volume.
• Cooked white rice: replace with cooked quinoa or cooked barley for nuttier flavor, or use cauliflower rice to cut carbs. Use about one cup cooked as in the recipe.
• Red enchilada sauce: use salsa roja or plain canned tomato sauce mixed with chili powder and cumin if you dont have enchilada sauce. Taste and add more spices until it feels right.
• Black beans: sub pinto beans, kidney beans, or rinsed canned chickpeas. They hold up the same and are a straight 1 to 1 swap.

Pro Tips

1) Par cook the peppers for a few minutes so the filling and the pepper finish at the same time, you can boil them 3 to 5 minutes or microwave on high for 2 minutes then drain and cool, this way you wont end up with crunchy peppers and overdone filling.

2) Use cold leftover rice if you have it, cold rice stays separate and wont get gummy, if your rice is fresh spread it out to cool or stir in a couple tablespoons of enchilada sauce to firm it up before mixing.

3) Fold some cheese into the filling and save some to top, also spoon a little extra sauce in the bottom of the pan so the peppers dont stick and the bottoms stay saucy and good, uncover for the last 8 to 12 minutes so the cheese gets bubbly and a little browned.

4) Make ahead or freeze for easy meals later, you can assemble and chill up to 24 hours or freeze unbaked for a couple months, if baking from frozen add time and a splash of sauce so they dont dry out when reheating.