Name: Mexican Stuffed Bell Peppers Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 8-10 medium size bell peppers (red, yellow, and orange varieties); 2 teaspoons kosher salt; ½ teaspoon ground black pepper; 1 tablespoon vegetable oil (such as olive oil); 1 medium-sized onion, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 pound ground beef (85% lean); 3 cloves garlic, minced; 1 (15 oz) can diced tomatoes, juices drained; 1 (15 oz) can black beans; 1 cup fresh corn; 1 cup cooked white rice (or quinoa); ½ cup fresh cilantro or parsley, chopped; 1 cup water (for baking); 1 cup shredded cheddar cheese

If you’re craving a hearty, colorful dinner that feels like a warm hug from the inside, this Mexican Stuffed Bell Peppers Recipe is exactly what you need. I absolutely love how these peppers turn out — juicy, flavorful, and packed with a filling that’s smoky, slightly spicy, and downright comforting. Whether you’re cooking for your family or prepping meals ahead, this recipe delivers satisfying, delicious results every time.

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Why You’ll Love This Recipe

A Flavor-Packed Filling: The blend of ground beef, beans, corn, and spices creates a delicious mixture that keeps you coming back for more.
Perfect Weeknight Meal: This dish cooks up with minimal fuss and can easily be made ahead for busy evenings.
Nutritious and Balanced: You get protein, fiber, and veggies in one tasty package, which feels like a win.
Versatile and Colorful: Choose red, yellow, or orange peppers to brighten your plate and mood alike.

A white round pan filled with nine stuffed bell peppers, arranged closely together in three rows. The bell peppers are red, yellow, and orange, with their tops removed, showing a filling of black beans, corn, rice, melted cheese, and small green herb leaves on top. Each pepper is filled to the brim with a mix of these colorful ingredients, and the melted cheese adds a light golden texture. Some fresh green herb leaves, likely cilantro, are placed on each pepper as garnish. The pan sits on a white marbled surface, with a small bowl of cilantro to the side and two textured clear glasses of light-colored drink in the background. Photo taken with an iphone --ar 2:3 --v 7 - Mexican Stuffed Bell Peppers, stuffed bell peppers recipe, Mexican stuffed peppers, healthy stuffed peppers, savory stuffed peppers

Ingredients You’ll Need

This dish combines simple, fresh ingredients that work together perfectly — bright bell peppers, savory ground beef, hearty black beans, and warming spices. Just a few pantry staples, and you’re ready to impress.

Flat lay of eight medium bell peppers in red, yellow, and orange, a few whole brown onions, three uncracked white garlic bulbs, a small white ceramic bowl of bright yellow corn kernels, a small white ceramic bowl filled with cooked white rice, a small white ceramic bowl containing black beans, a small white ceramic bowl with diced red tomatoes (juices drained), a small white ceramic bowl of shredded orange cheddar cheese, a bunch of fresh green cilantro sprigs, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of coarse kosher salt, and a small white ceramic bowl of ground black pepper, arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mexican Stuffed Bell Peppers, stuffed bell peppers recipe, Mexican stuffed peppers, healthy stuffed peppers, savory stuffed peppers

Bell Peppers: Red, yellow, or orange peppers add sweetness and vibrant color, plus they hold up beautifully when baked.
Kosher Salt & Black Pepper: Essential for seasoning both the peppers and the filling for balanced taste.
Vegetable or Olive Oil: The base for sautéing your veggies and spices, I prefer olive oil for its lovely flavor.
Onion: Adds a natural sweetness that pairs wonderfully with cumin and coriander.
Ground Cumin & Coriander: These spices bring that authentic Mexican flavor and a hint of warmth to the filling.
Ground Beef: I go for 85% lean to keep it juicy without too much fat.
Garlic: Fresh cloves give the filling a great aromatic punch.
Diced Tomatoes: Drained so they don’t make the filling watery but still add acidity and moisture.
Black Beans: Protein-packed and earthy, they bulk up the filling nicely.
Fresh Corn: Adds a subtle sweetness and texture that I find delightful.
Cooked White Rice or Quinoa: Acts as the perfect filler to round out the dish and soak up flavors.
Fresh Cilantro or Parsley: Chopped fresh herbs brighten the filling with freshness.
Shredded Cheddar: For that melty, cheesy topping that makes this dish irresistible.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Mexican Stuffed Bell Peppers Recipe is how easy it is to make your own. I often switch up the ingredients depending on what I have on hand or the season, and trust me, you’ll enjoy making it your own too.

Vegetarian Version: I replaced the beef with extra beans and diced mushrooms once — my family didn’t even notice!
Spice Level: You can crank up heat by adding chopped jalapeños to the filling or a dash of hot sauce before baking.
Grain Swap: Quinoa is a favorite to add extra protein and a slightly nutty flavor.
Dairy-Free: Skip the cheddar and top with sliced avocado or a drizzle of dairy-free cheese for a creamy finish.

How to Make Mexican Stuffed Bell Peppers Recipe

Step 1: Prep Your Peppers and Pan

Start by carefully cutting off the tops of your bell peppers, making sure not to cut too deep into the body. I love seasoning the inside with kosher salt and black pepper right away—it gives each bite a subtle pop. Then, arrange the peppers snugly in a large baking dish or, as I do, a cast iron pan to ensure even cooking. Don’t toss those tops! Chop them up; they’re flavor gold in your filling.

Step 2: Sauté the Aromatics and Spices

Heat your oil over medium heat and toss in the chopped onion and reserved pepper tops along with ground cumin, coriander, salt, and pepper. Stir frequently to avoid browning too fast—you’re looking for soft, fragrant veggies, which takes about 5 to 7 minutes. This step is where the flavor foundation gets built, so don’t rush it!

Step 3: Brown the Meat and Build the Filling

Next, add your ground beef to the pot. Break it apart gently with a wooden spoon and cook until it’s no longer pink, about 6 to 8 minutes. Then stir in minced garlic, cooking just 30 seconds until fragrant — garlic burns fast, so keep an eye on it!

Step 4: Add Beans, Tomatoes, and Corn

Throw in the drained diced tomatoes, black beans, and fresh corn. Pop a lid on the pot, bring it to a gentle boil, and then lower the heat to a simmer for 3 to 4 minutes. This melds the flavors perfectly. Don’t forget to taste here and adjust your seasoning — it will make a big difference.

Step 5: Stir in Rice and Herbs

Once you turn off the heat, gently fold in your cooked rice and fresh cilantro or parsley. This keeps the rice fluffy and the herbs bright, giving your filling that layered texture and fresh pop of flavor.

Step 6: Stuff, Top, and Bake

Divide the warm filling evenly among your prepped peppers, then generously top each with shredded cheddar. Pour a cup of water into the bottom of the pan to keep the peppers moist and cover everything tightly with foil (or parchment paper if you prefer). Bake at 375°F for 50 to 55 minutes, or until the peppers are tender and the cheese is beautifully melted.

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Pro Tips for Making Mexican Stuffed Bell Peppers Recipe

Choose Peppers Wisely: Medium-sized peppers work best for stuffing and bake evenly without sacrificing bite-size.
Don’t Skip Seasoning the Peppers: Salting the hollowed-out peppers before filling ensures every layer bursts with flavor.
Use a Cast Iron Pan: I swear by this for even heat distribution and a nice crust at the bottom.
Cover While Baking: Keep the pan covered to trap steam and keep peppers tender — uncover at the end if you want the cheese crispier.

How to Serve Mexican Stuffed Bell Peppers Recipe

A white round pan is filled with nine stuffed bell pepper halves arranged in three rows, featuring vibrant yellow, orange, and red colors. Each pepper is filled with a mixture of brown rice or quinoa, black beans, corn, small pieces of red and yellow bell pepper, topped with melted yellow cheese and fresh green cilantro leaves. The peppers have a slightly shiny baked texture on top, showing a mix of soft melted cheese and cooked filling. Two woman’s hands hold the pan handles on each side, with one wearing a blue denim long-sleeve shirt. The background surface is white marble, with white patterned plates and two glasses of white wine nearby. photo taken with an iphone --ar 2:3 --v 7 - Mexican Stuffed Bell Peppers, stuffed bell peppers recipe, Mexican stuffed peppers, healthy stuffed peppers, savory stuffed peppers

Garnishes

I love topping these stuffed peppers with a handful of fresh cilantro and a squeeze of lime. If you’re feeling indulgent, a dollop of sour cream or some sliced avocado adds cool creaminess to balance the warm, spiced filling. Sometimes, I even sprinkle extra shredded cheese before serving for that added melty goodness.

Side Dishes

I typically serve these with a simple green salad or Mexican street corn salad to keep things fresh and light. A side of warm tortillas or crispy tortilla chips also works perfectly if you want to scoop up every last bite of the filling.

Creative Ways to Present

For a festive dinner, I sometimes sprinkle chopped green onions and a bit of crumbled queso fresco on top. On special occasions, setting the stuffed peppers on a platter surrounded by lime wedges and edible flowers makes for an eye-catching centerpiece that doubles as dinner!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. The peppers stay moist and the filling’s flavors continue to meld, making for even tastier meals later in the week.

Freezing

Yes, you can freeze these! I usually assemble and bake the peppers first, then let them cool completely before wrapping individually with foil and freezing. When you want them, just thaw overnight in the fridge and reheat in the oven until warmed through.

Reheating

To keep the peppers tender and the cheese melty, I reheat leftovers covered in the oven at 350°F for about 20 minutes. You can also use a microwave, but I prefer the oven method to avoid soggy peppers.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well and keeps this recipe lighter. Just make sure to cook it thoroughly and adjust the seasoning as poultry can be milder than beef.
Do I need to pre-cook the bell peppers before stuffing?

Nope! The peppers will cook fully in the oven while baking. Just prep by cutting and seasoning them, then stuff and bake as directed.
Can I make this recipe vegan?

Definitely. Swap the ground beef for extra beans, lentils, or a plant-based meat substitute. Use dairy-free cheese or skip it altogether. The spices and veggies ensure plenty of flavor without meat.
How do I know when the stuffed peppers are done?

You’ll see the peppers softened and tender when pierced with a fork, and the cheese on top will be melted and bubbly. Usually, around 50 to 55 minutes in a 375°F oven does the trick.

Final Thoughts

This Mexican Stuffed Bell Peppers Recipe has become one of my all-time faves — not just because it tastes amazing, but because it’s easy and adaptable. I love making a batch on the weekend for quick dinners or lunches all week long. Trust me, once you try this, it’ll quickly become a go-to in your kitchen too. So grab some bell peppers and get ready to wow your family or guests with this vibrant, comforting dish!