If you are craving a delicious, colorful, and satisfying meal, look no further than this Mexican Stuffed Peppers Recipe. It brings together the vibrant flavors of tender bell peppers filled with a hearty mixture of seasoned ground meat, rice, black beans, and corn, all topped with a gooey melted cheese crust. This dish is a perfect balance of textures and spices that will brighten up any dinner table. Plus, it’s surprisingly easy to make, making it a go-to favorite for busy weeknights or weekend feasts.

Mexican Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Mexican Stuffed Peppers Recipe is simple, yet essential, contributing not only to its incredible taste but also to its beautiful color and delightful texture. From the juicy bell peppers that hold the filling to the spices that give it that irresistible Mexican flair, each component works in harmony for a truly memorable meal.

4 large bell peppers (any color): These create the perfect edible “cup” with their sweet crunch and vibrant hues.
1 tablespoon olive oil: For sautéing ingredients and adding richness without overpowering flavors.
1 small onion (diced): Adds a mild sweetness and aromatic base for the filling.
2 cloves garlic (minced): A punch of fragrant, savory depth to warm up the dish.
1 pound ground beef or ground turkey: Provides hearty protein and a satisfying bite, with the turkey option offering a lighter alternative.
1 cup cooked rice: Brings a comforting, fluffy texture that helps absorb all the flavors.
1 cup canned black beans (drained and rinsed): Adds earthiness, fiber, and an extra dose of protein.
1 cup corn kernels: Sweet bursts of color and texture, whether fresh, canned, or frozen.
1 teaspoon chili powder: Gives a warm, smoky heat that defines classic Mexican flavor.
1 teaspoon cumin: Adds an earthy, slightly nutty note that complements the chili powder perfectly.
½ teaspoon paprika: Contributes subtle sweetness and depth without overpowering the dish.
½ teaspoon salt: Enhances and balances all the flavors.
¼ teaspoon black pepper: Provides a gentle bite to lift the dish.
1 cup salsa: Infuses moisture, tang, and a bit of zest that brightens the filling.
1½ cups shredded Mexican cheese blend: Melts beautifully over the peppers for a gooey, savory finish.
Chopped fresh cilantro and lime wedges for garnish: Fresh herbs and citrus add a lively finishing touch just before serving.

How to Make Mexican Stuffed Peppers Recipe

Step 1: Prep the Peppers

Begin by preheating your oven to 375°F (190°C) to get it ready for baking. Cut the tops off of each bell pepper and carefully remove the seeds and membranes inside, creating a clean cavity. Arrange these pepper shells upright in a baking dish so they stay stable during cooking, setting the stage for your flavorful filling shortly.

Step 2: Cook the Filling

Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, letting them soften and release their wonderful aroma for about 2 to 3 minutes. Then, add the ground beef or turkey and cook until it’s browned, breaking it apart as it cooks for even texture. If there’s too much fat, drain the excess to keep things from getting greasy, then stir in cooked rice, black beans, corn, chili powder, cumin, paprika, salt, pepper, and salsa. Let the flavors meld for another 2 to 3 minutes, then remove the skillet from heat.

Step 3: Combine Filling and Cheese

Mix 1 cup of the shredded Mexican cheese blend thoroughly into the warm filling. This step helps create a creamy and cohesive stuffing that will melt beautifully inside the peppers, binding everything together with cheesy goodness.

Step 4: Stuff the Peppers

Spoon the prepared filling into each bell pepper, packing it tightly to ensure they’re generously filled. Once stuffed, sprinkle the remaining ½ cup of cheese over the tops, promising a bubbly, golden crust once baked.

Step 5: Bake to Perfection

Cover your baking dish with foil and place it in the oven for about 30 minutes. This allows the peppers to soften while the filling heats through. After 30 minutes, remove the foil and bake an additional 10 to 15 minutes until the cheese topping is melted, bubbly, and slightly golden, and the peppers are tender but still hold their shape nicely.

How to Serve Mexican Stuffed Peppers Recipe

Garnishes

Don’t skip the final flourish of chopped fresh cilantro and fresh lime wedges. The cilantro adds a vibrant herbaceous note that cuts through the richness, while a squeeze of lime juice brings a perfect burst of acidity, enhancing all the dynamic flavors in the dish.

Side Dishes

This Mexican Stuffed Peppers Recipe pairs wonderfully with light and refreshing sides like a crunchy green salad with avocado or a simple cucumber and tomato salad dressed with lime and chili powder. For something heartier, serve with warm tortillas or Mexican rice to round out the meal and keep those festive vibes going strong.

Creative Ways to Present

To impress guests or family, present these stuffed peppers nestled in a bed of fresh lettuce or colorful shredded cabbage. You can also drizzle a dollop of sour cream or a splash of hot sauce across the top for extra creaminess and heat. Serving the peppers open-faced on individual plates showcases the cheesy filling and makes for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, place any leftover stuffed peppers in an airtight container and refrigerate. They will keep well for up to 3 days, offering you ready-to-enjoy meals full of the same satisfying flavors.

Freezing

To freeze, wrap each stuffed pepper individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen stuffed peppers stay good for up to 3 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers by placing the stuffed peppers in a 350°F (175°C) oven for 15 to 20 minutes until heated through and the cheese is melty again. Alternatively, microwave on medium power for 2 to 3 minutes, checking to avoid overcooking.

FAQs

Can I make this Mexican Stuffed Peppers Recipe vegetarian?

Absolutely! Simply skip the ground meat and double the amount of black beans or add other beans like pinto or kidney beans. This keeps the dish hearty and packed with protein, perfect for vegetarians.

What types of bell peppers work best?

Any bell pepper color works well, though red, yellow, and orange tend to be sweeter and complement the spicy filling beautifully. Green peppers have a slightly more robust, grassy flavor that also pairs nicely if you prefer a less sweet taste.

Is it possible to make this recipe spicier?

Yes! Adding diced jalapeños or increasing the chili powder will kick up the heat. Choosing a spicier salsa also helps add more zing without changing the core ingredients too much.

Can I prepare the filling ahead of time?

Definitely! The filling can be made up to a day in advance and stored in the refrigerator. When you’re ready to bake, simply stuff the peppers and follow the baking instructions as usual.

What can I serve this dish with for a complete meal?

This recipe makes a filling main course on its own, but pairing it with a fresh salad, guacamole, or rice rounds out the flavors and makes for a wonderfully balanced Mexican-inspired meal.

Final Thoughts

I truly hope you give this Mexican Stuffed Peppers Recipe a try soon. It’s one of those recipes that feels like a warm hug with every bite—comforting and exciting all at once. Versatile, colorful, and packed with flavor, it’s perfect for impressing family or enjoying a cozy night in. Trust me, this one will quickly become a cherished favorite in your recipe collection!