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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Caitlyn Erhardt
YUM! Everyone loved this dish for dinner and I loved how easy is was to prepare.
Pam
You nailed it for us. We love peppers and we love all things with Mexican flavors so this is perfect!
Michele
At what temperature am I supposed to bake them? Does not say
Beth Pierce
Thanks for the heads up Michelle! Sometimes I can be such a knucklehead! 350 degrees
Sara Welch
Adding this to my dinner line up for the week; looks too good to pass up! Stuffed peppers are always a hit in my house!
Allyson Zea
Yum! I wanna make this all the time! It’s really the perfect easy dinner!
Patricia A Conte
Stuffed peppers are a favorite of mine! I rarely make them, but really want to give your recipe a go – these sound so flavorful!
Cathy
I’m always up for a Mexican twist!
Toni Dash
My family will surely love this!! Looks so good!
Vikki
I looove Tex Mex foods, and you’re right — this is both full of flavor and satisfying!
Julia
These stuffed pepper with Mexican flavor were so delicious. Love the loads of cheese!:)
Erin | Dinners,Dishes and Dessert
These Mexican Stuffed Peppers would disappear in our house!
Julia
My husband loves everything Mexican so can’t wait to make this for him. Thanks for the recipe! 🙂
Dannii
Stuffed peppers are total comfort food, and I love your Mexican twist on it.
Jess
I had not had these in forever and they hit the spot!
Angela
What a great recipe! I love stuffed peppers and this was such a fun take on them. So full of flavor, YUM!
Jacqueline Meldrum
I always forget about stuffed peppers but they are so good. I loved the cut-through shot!