If you are looking for a vibrant, hearty meal that brings bold flavors and beautiful colors straight to your table, this Mexican Stuffed Bell Peppers Recipe is an absolute winner. Each bell pepper half is packed with a savory blend of seasoned ground beef, sweet corn, black beans, and salsa, all topped with melty cheddar cheese that ties everything together with creamy goodness. It’s not just a feast for your taste buds but also a great dish to share and impress family or friends with a comforting, yet exciting twist on classic stuffed peppers.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that come together to create a mouthwatering experience. Every item plays a critical role, whether it’s adding depth to the filling or giving the dish its vibrant color and texture.
- Bell Peppers (3): Choose red, yellow, or green for a colorful and natural sweetness that balances the savory filling.
- Oil (2 Tbsp.): Olive or avocado oil works best to sauté the onions and garlic gently without overpowering the flavors.
- Sweet Onion (½, finely diced): Adds a subtle sweetness and an aromatic base for the filling.
- Garlic (2 cloves, crushed): Gives the filling an unmistakable punch of flavor.
- Ground Beef (1 lb., 90/10): Provides hearty protein and richness, making the dish satisfying and filling.
- Taco Seasoning (2 Tbsp.): This blend is key for bringing traditional Mexican zest and warmth into every bite.
- Salt (¼ tsp., optional): Enhances all the flavors without overwhelming the dish.
- Salsa (1 cup): Adds moisture, tang, and a gentle spice that keeps the filling lively.
- Black Beans (1 cup, rinsed and drained): Contribute fiber and a creamy texture while complementing the meat.
- Corn (1 cup, drained): Gives a pop of sweetness and a slight crunch to play against the soft stuffing.
- Cheddar Cheese (1 cup shredded, divided): Melted into the filling and sprinkled on top for gooey cheesiness everyone loves.
- Cilantro (optional): Freshly chopped for a bright, herbal finish.
- Sour Cream and Guacamole (optional): Perfect cooling toppings that round out the dish with creaminess.
How to Make Mexican Stuffed Bell Peppers Recipe
Step 1: Prep the Peppers
Begin by preheating your oven to 400 degrees. Slice the bell peppers in half lengthwise from the stem end and carefully remove the ribs and seeds. Lay the peppers cut side up in a baking dish, season each with a pinch of salt and pepper, and pour a little water into the bottom of the dish to keep them moist. Bake for 20 to 25 minutes until they’re tender enough to easily pierce with a fork, setting the perfect stage for that juicy filling.
Step 2: Sauté the Onion
While the peppers bake, heat your chosen oil in a skillet over medium heat. Add the finely diced onion and cook until it becomes translucent, about 2 to 3 minutes. This step helps release the onion’s sweetness, which deepens the flavor of the filling. Toss in the crushed garlic and let it cook for another minute, allowing that wonderful garlicky aroma to fill your kitchen.
Step 3: Cook the Meat
Shift the onions to one side of the skillet and add your ground beef. Brown the meat evenly, breaking it up as it cooks with a potato masher or spatula. This crumbling method ensures perfectly textured filling where every bite delivers tender, well-cooked beef. Cook until there’s no pink left, approximately 7 to 8 minutes.
Step 4: Season and Simmer
Lower the heat and stir in your salsa, taco seasoning, a touch of salt for added flavor if desired, black beans, and corn. Let everything gently simmer together until the beans and corn are warmed through. The salsa adds moisture and a slight tang that binds the stuffing wonderfully, while the seasoning makes this filling sing with classic Mexican flavors. Finally, fold in half of the shredded cheddar cheese, giving the filling a rich, melty texture.
Step 5: Fill the Peppers
Pull the warm peppers from the oven and carefully drain any liquid that has accumulated inside. Now, spoon your hearty meat mixture generously into each pepper half, making sure they’re nicely stuffed. Top each packed pepper with the remaining cheddar cheese—this will melt and create a beautiful, golden finish during baking.
Step 6: Bake and Serve
Return the stuffed peppers to the oven and bake for another 5 to 10 minutes until the cheese on top is bubbling and melted, and the peppers are perfectly tender. Serve your Mexican Stuffed Bell Peppers Recipe hot, garnished with freshly chopped cilantro and a dollop of sour cream or guacamole if you like. Every bite is a celebration of vibrant flavors and comforting textures that feel like a warm hug from the inside.
How to Serve Mexican Stuffed Bell Peppers Recipe
Garnishes
Fresh cilantro adds a zesty lift that brightens the dish wonderfully. A spoonful of sour cream or cool guacamole on top brings balance, offering a creamy contrast to the spices and richness of the filling. These simple additions take your Mexican Stuffed Bell Peppers Recipe from great to memorable.
Side Dishes
Pairing this dish with a light, fresh salad or a scoop of Mexican rice gently complements the robust flavors without overwhelming them. Refried beans or a crunchy tortilla chips salad add interesting textures and help you round out a festive meal.
Creative Ways to Present
For a fun twist, try serving the filling alongside the pepper shells, so everyone can customize their own stuffed pepper experience. You can also melt the dish under a broiler at the end for an extra bubbly, golden crust, or pack it into small appetizer-sized peppers for a party-ready finger food version of this classic at-home favorite.
Make Ahead and Storage
Storing Leftovers
Once your Mexican Stuffed Bell Peppers Recipe has cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. This allows you to enjoy all the flavors without any loss of freshness or texture.
Freezing
If you want to prepare this dish in advance, it freezes beautifully. Wrap each stuffed pepper tightly with plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen stuffed peppers can last up to 2 months. Just be sure to thaw them fully in the fridge before reheating for the best texture.
Reheating
Reheat individual portions in the microwave or oven until warmed through. If using the oven, cover with foil to prevent drying out, and heat at 350 degrees until hot, usually around 15 minutes. The cheese will re-melt beautifully, and the peppers will soften nicely, bringing back that freshly-baked feeling.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative that works well with the spices and ingredients in this Mexican Stuffed Bell Peppers Recipe. Just cook it thoroughly and keep an eye on moisture levels since turkey can dry out faster.
Can this recipe be made vegetarian?
Yes! Simply omit the ground beef and add extra beans, corn, or even cooked quinoa for protein. You can also add diced mushrooms or a plant-based meat substitute for a similar texture and taste.
What kind of cheese works best?
Cheddar cheese is classic for this recipe because it melts well and adds sharpness. However, Monterey Jack, Pepper Jack, or a Mexican cheese blend will also deliver deliciously melty results.
How spicy is this dish?
The spice level depends largely on the salsa and taco seasoning you use. Mild or medium salsa keeps it approachable for most taste buds, but you can always up the heat with a spicier salsa or extra chili powder if you love bold heat.
Can I prepare the filling ahead of time?
Definitely! The filling can be made a day in advance and stored in the fridge. When ready to serve, stuff the peppers and bake as directed. This makes it a fantastic meal prep option that doesn’t sacrifice flavor or freshness.
Final Thoughts
There is something truly special about a dish that brings comfort, flavor, and ease all at once, and this Mexican Stuffed Bell Peppers Recipe does exactly that. Whether you’re cooking for your family or entertaining guests, these peppers are guaranteed to impress and satisfy. So grab those vibrant bell peppers, and dive into making a meal that’s as joyful to prepare as it is to eat!
Print
Mexican Stuffed Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Mexican Stuffed Bell Peppers are a vibrant, flavorful dish featuring bell peppers filled with a seasoned ground beef mixture, black beans, corn, and melted cheddar cheese. Baked to tender perfection and topped with fresh cilantro, sour cream, and guacamole, this recipe offers a delicious and colorful meal that’s perfect for a quick weeknight dinner or a festive gathering.
Ingredients
Vegetables
- 3 bell peppers (red, yellow, or green)
- ½ sweet onion (finely diced)
- 2 cloves garlic (crushed)
- 1 cup canned black beans (rinsed and drained)
- 1 cup canned corn (drained)
Protein & Dairy
- 1 lb. ground beef (90/10)
- 1 cup cheddar cheese (shredded, divided)
- Sour cream (optional, for serving)
Pantry & Seasonings
- 2 Tbsp. oil (olive or avocado oil)
- 2 Tbsp. taco seasoning (homemade or store-bought)
- ¼ tsp. salt (optional)
- 1 cup salsa (mild or medium heat)
- Cilantro (finely chopped, optional, for garnish)
Condiments
- Guacamole (optional, for serving)
Instructions
- Prep the Peppers: Preheat your oven to 400°F (204°C). Cut the bell peppers in half lengthwise from the stem end, removing and discarding the ribs and seeds. Arrange the pepper halves cut side up in a large baking dish, sprinkle each with a dash of salt and pepper, and add ⅓ cup of water to the bottom of the dish. Bake for 20-25 minutes until they are tender and easily pierced with a fork.
- Sauté the Onion: While the peppers are baking, heat oil in a large skillet over medium heat. Add the finely diced onion and sauté for 2-3 minutes until translucent. Add the crushed garlic and cook for an additional minute until fragrant.
- Cook the Meat: Push the onion and garlic to the side of the skillet. Add the ground beef and cook for 7-8 minutes, stirring and breaking it apart with a potato masher or spatula, until fully browned and cooked through.
- Season and Simmer: Reduce the heat to low and stir in the salsa, taco seasoning, optional salt, rinsed black beans, and corn. Let the mixture simmer for a few minutes until the beans and corn are heated through. Turn off the heat and mix in half of the shredded cheddar cheese.
- Fill the Peppers: Remove the peppers from the oven and carefully drain any accumulated liquid. Spoon the meat and bean mixture liberally into each pepper half. Sprinkle the remaining shredded cheese evenly over the top of the stuffed peppers.
- Bake and Serve: Return the stuffed peppers to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender. Serve immediately with optional toppings such as chopped cilantro, sour cream, and guacamole. Enjoy!
Notes
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans and veggies.
- Use mild salsa if you prefer less heat, or medium for a spicier kick.
- Make sure to drain the peppers after the first bake to prevent sogginess during the final baking step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
