This fun and easy Mexican Stuffed Pepper recipe is filled with seasoned ground beef, sweet onions, garlic, fire-roasted tomatoes, and rice, all topped with cheddar and pepper jack cheese. I have been a huge stuffed pepper fan for most of my life, and this is one of my favorite recipes.
If you love stuffed peppers and all the flavors of Mexican and Tex-Mex food, this recipe is right up your alley. Tex-Mex and Mexican recipes are always so full of flavor, and because of that, they are incredibly satisfying. We are huge fans of anything with a bit of Hispanic flair. Have you tried any of my other Tex-Mex dishes, Queso fundido, chicken burritos, and barbacoa tacos are a few of our favorites.
Ingredient Notes and Substitutions
See below for the complete list of ingredients and quantities.
- Bell Peppers: Fresh bell peppers. I like to use a variety for color and flavor.
- Ground beef: I prefer to use ground beef with a little fat, like 85/15. Fat gives the beef flavor.
- White rice: Uncooked long-grain white rice. Basmati and jasmine are great choices.
- Cheese: cheddar, pepperjack, Monterey Jack, and queso quesadilla are all good cheeses to use in this recipe.
How to make Mexican Stuffed Peppers
Then boil the peppers in a large pot of water for 4-5 minutes to soften them. Be sure to drain the peppers very well. Grab a large skillet and brown the ground beef over medium-high heat. When the ground beef is about halfway browned, add the onion and cook until it is soft and the ground beef is browned. Then add the minced garlic and cook for 1 minute, stirring constantly. Add the taco seasoning, fire-roasted tomatoes, water, and rice. Bring it all to a simmer, cover, and cook until the rice is tender.
Fill the peppers with the ground beef mixture and place them in a casserole dish. Add a cup of water to the bottom of the dish. Then cover with aluminum foil and bake for about 40-45 minutes. Uncover the peppers and spread the tops of the peppers evenly with both cheeses. Bake until the cheese is melted.
Preparation Tips
- Do you love spicy food? It’s no problem—stir in a bit of cayenne pepper or minced jalapeno.
- Most stuffed pepper recipes call for cooked rice. This recipe cooks the rice right in the skillet with the ground beef and other seasonings.
- Add a cup of water to the bottom of the baking dish with the peppers. This will help steam them and make them a little softer.
- Prepare these peppers up to 24 hours in advance and store them covered in the refrigerator. Remove the peppers from the fridge about 30-40 minutes prior to baking to bring the peppers up to room temperature.
Serving Suggestions
I like to serve them with cornbread, refried beans, or fry bread. For more vegetables and fruit serve with garden salad, fruit salad, or Mexican coleslaw. To quench your thirst serve with grapefruit margaritas or bloody mary cocktails.
Frequently Asked Questions
Use whatever color peppers you prefer. The red bell peppers are the sweetest, while the green pepper has a little more kick to it and is very aromatic. I like to use a variety of colored peppers because it looks so festive and I can satisfy the multiple tastes of my family.
To reheat leftover peppers, place them in a covered dish and pop them in the oven at 350 for 15-20 minutes. Alternatively, you can reheat them in the microwave in a microwave-safe dish covered with a paper towel at a reduced power (60%) for about 2-3 minutes.
Ground turkey, chicken, or pork can be substituted for the ground beef.
If your peppers do not stand upright on their own, cut just enough off the bottom to create a flat spot so they will.
Mexican Stuffed Pepper Recipe
Ingredients
- 6 bell peppers any color
- 1 lb lean ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 3 tablespoons taco seasoning
- 1 cup water
- 1 can 14.5 ounce fire roasted tomatoes
- 1/2 cup long grain white rice uncooked
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- chopped cilantro optional
Instructions
- Start by cutting off the tops of the peppers and removing the seeds and membranes. Boil the peppers in a large pot of water for about 4-5 minutes. Drain the peppers very well.
- In a large skillet over medium heat brown the ground beef. When the ground beef is about halfway browned add the onion and cook until it is soft and the beef is browned. Add the minced garlic and cook for 1 minute stirring constantly. Add the taco seasoning, water, fire roasted tomatoes, and rice. Bring it all to a simmer and then cover and cook until the rice is tender.
- Fill the peppers with the ground beef mixture and place in a baking dish. Add a cup of water to the bottom of the dish. Cover with aluminum foil and bake at 350 degrees for 40-45 minutes. Spread the tops of the peppers evenly with both cheeses and bake until the cheese is melted. If desired top with chopped cilantro.
Notes
Nutrition
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Tayler R
I made these stuffed peppers for dinner last night and they were incredible! A fun twist on a classic dish!
Sara W
Enjoyed these for dinner last night and they were a savory success! Hearty, juicy and delicious; easily, a new favorite recipe!
Beth Pierce
Thanks, Sara! So glad that you enjoyed the stuffed peppers!
kushi
One of my favorite recipes with peppers. It is always delicious. Thanks for sharing!
Beth Pierce
My pleasure, Kushi!
Elisa T
Love this Mexican Stuffed Pepper recipe, my family loved this for dinner, so delicious and flavorful. Thanks for sharing 🙂
Beth Pierce
My pleasure, Elisa!
Dana
These are SO incredibly tasty! What a great spin to put on the usual basic stuffed pepper. Totally making these again!
Beth Pierce
Thanks, Dana! So glad that you liked it!
Amanda
The only thing(s) I changed was adding a pound of beef chorizo to the pound of sirloin. Homemade pinco with pickled jalapeños in place of canned tomatoes and I used a home blend of spices and dried herbs to create my taco seasoning mix with some tomato bouillon. Lastly, Topped peppers with chihuahua cheese. Huge hit! 👌🏻
Beth Pierce
So happy that you liked the stuffed peppers.
Brooke
Can you freeze the stuffed peppers?
Beth Pierce
Yes, you can.
Dannii
Oooh, all that melty cheese looks so good. Love how easy these are.
Joshua
I loved everything about this mexican stuffed peppers recipe. It took some time for me to make but every bite was worth it! Will definitely be making this for dinner again.
Beth Pierce
Thanks Joshua! So glad that you liked them! As you make it more and more you will get faster.