Cheesy Mexican Stuffed Peppers
These Mexican stuffed peppers pack a taco-seasoned filling of beef, rice, black beans, and corn under a blanket of melted cheese, all baked until the peppers go soft and sweet. They come together with mostly pantry staples and feel like a complete meal in every bite.
I make these on nights when I want something hearty that still leaves room for everyone to top their own pepper however they like. Sour cream, cilantro, diced avocado, a spoonful of salsa — set them out and let people finish things off.
What Makes These Stuffed Peppers So Good
The filling tastes like the best parts of taco night, with the rice soaking up all the spiced juices so nothing feels dry. The peppers turn tender and just a little charred in spots, and the cheese gets brown and bubbly on top.
They are forgiving, too. Ground turkey, leftover quinoa, or even a plant-based crumble all work, and you can dial the heat up or down by what you stir into the beef.
Ingredients
- 4 large bell peppers, any color: halved lengthwise, seeds and membranes removed
- 1 tbsp olive oil: plus a little more for the peppers
- 1 lb ground beef: 85% lean works well
- 1 small yellow onion, diced: about 3/4 cup
- 2 cloves garlic, minced
- 2 tbsp taco seasoning: store-bought or a homemade blend
- 1 cup cooked white or brown rice: cooled or still warm is fine
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels: frozen and thawed, or canned and drained
- 1 (8-oz) can tomato sauce
- 1 cup shredded Mexican cheese blend: plus another 1/2 cup for topping
- Salt and pepper
- Optional toppings: sour cream, chopped cilantro, diced avocado, salsa
Variations / Substitutions
- Ground turkey or chicken: swap it straight in; drain off any extra liquid after browning.
- Quinoa or cauliflower rice: both work instead of rice; use the same 1 cup cooked volume.
- Pinto beans: a fine swap for black beans; keep the same drained quantity.
- Spice level: stir a minced jalapeño or a pinch of cayenne into the filling for more heat.
- Dairy-free: skip the cheese in the filling and on top, or use a plant-based shred that melts well.
If you like this one, you will probably enjoy our Chicken Fajita Casserole.
How to Make Cheesy Mexican Stuffed Peppers
Step 1: Slice and Par-Bake the Peppers
Preheat your oven to 400°F (200°C). Slice the 4 bell peppers in half lengthwise, pull out the seeds and any white membrane, and lay them cut side up in a 9×13 baking dish. Brush each half lightly with a little olive oil and season with a small pinch of salt and pepper. Bake for 10 to 15 minutes, just until the edges start to look slightly wrinkled and the color brightens. You are not cooking them through yet, only softening them enough to make room for the filling.
The peppers will feel less rigid when you pull the dish out, and you may see a little liquid in the wells. That moisture is fine and helps steam them later.
Step 2: Brown the Beef Mixture
While the peppers bake, warm 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb ground beef, the diced onion, and the minced garlic. Sprinkle the 2 tbsp taco seasoning over the meat and cook, breaking up the beef with a wooden spoon, until it is no longer pink and the onion is soft, about 7 to 8 minutes. If the pan has a lot of grease, spoon most of it off before moving on.
The mixture should smell deeply savory and have small browned bits around the edges of the pan. That browning is where the flavor lives, so do not rush it.
Step 3: Mix the Cheesy Filling
Turn the heat under the skillet to low. Stir in the 1 cup cooked rice, the drained black beans, the 1 cup corn, the can of tomato sauce, and the 1 cup shredded cheese. Fold everything together until the cheese melts and the mixture looks cohesive, about 2 to 3 minutes. Taste and add a little salt and pepper if needed.
The filling should be moist enough to hold together but not soupy. It will glisten from the melted cheese and tomato sauce.
Step 4: Stuff and Bake the Peppers
Spoon the filling into the par-baked pepper halves, pressing it in gently and mounding it a bit on top. Sprinkle the remaining 1/2 cup shredded cheese evenly over all the peppers. Return the dish to the oven and bake for 15 to 20 minutes, until the peppers are tender when pierced with a fork and the cheese on top is brown and bubbly in spots.
You will see little pools of golden cheese and the edges of the peppers may char just a shade. That is exactly right.
Step 5: Top and Serve
Let the peppers rest in the dish for about 5 minutes so the filling sets a little. Then slide them onto plates and set out bowls of sour cream, chopped cilantro, diced avocado, and salsa. Everyone can add what they like.
Serve them while still hot enough to pull a cheese stretch. The peppers should be soft but still hold their shape.
A Few Notes Before You Start
- Choose peppers with even bottoms: if one wobbles, slice a thin sliver off the bottom so it sits flat in the dish.
- Leftover rice saves a step: I often cook extra rice earlier in the week just for this recipe.
- Make ahead: stuff the peppers (without the extra cheese on top), cover, and refrigerate up to a day. Bake straight from the fridge and add 5 to 10 minutes to the final bake time.
- Watch the liquid: if your ground beef releases a lot of water, let it cook off before adding the other filling ingredients so the filling does not get watery.
Keeping Leftover Stuffed Peppers Fresh
- Refrigerate: store cooled peppers in a sealed container for up to 4 days.
- Reheating: warm them in a 350°F oven for 15 to 20 minutes, or microwave individuals for 1 to 2 minutes until hot. The oven keeps the pepper texture better.
What to Serve with Mexican Stuffed Peppers
A crisp green salad with a simple lime vinaigrette cuts through the richness of the cheese and beef. Warm corn tortillas or tortilla chips are great for scooping up any extra filling that spills out, and a side of creamy guacamole makes the whole plate feel even more complete.
Frequently Asked Questions
Can I use quinoa instead of rice?
Yes, cooked quinoa works the same way. Use 1 cup of cooked quinoa and stir it in just like the rice.
Can I freeze stuffed peppers?
Yes. Assemble the peppers in the baking dish but skip the final cheese topping. Cover tightly and freeze up to 3 months. Bake from frozen at 375°F for about 40 to 45 minutes, adding the cheese partway through once the filling is heated.
How do I keep the peppers from getting mushy?
Par-baking them just until they start to soften helps. Do not overstuff the peppers, and drain off any extra grease from the beef so the filling stays moist but not wet.
Can I make them dairy-free?
Yes, simply leave out the cheese in the filling and on top. The tomato sauce and seasonings still give plenty of flavor, and a spoonful of avocado on the finished pepper adds a creamy finish.
Mexican Stuffed Peppers Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Halve the peppers lengthwise, remove seeds, place cut side up in a baking dish, brush with oil, season with salt and pepper, and par-bake 10 to 15 minutes until slightly softened.
- Heat 1 tbsp oil in a skillet over medium-high. Brown the beef, onion, garlic, and taco seasoning until cooked through, about 7 to 8 minutes. Drain excess grease if needed.
- Reduce heat to low and stir in the rice, beans, corn, tomato sauce, and 1 cup cheese until the cheese melts and the filling is combined, 2 to 3 minutes. Season with salt and pepper.
- Spoon the filling into the pepper halves, mounding slightly, and top with the remaining 1/2 cup cheese. Bake 15 to 20 minutes until the peppers are tender and the cheese is bubbly and golden.
- Let rest 5 minutes, then serve with sour cream, cilantro, avocado, and salsa on the side.
