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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted bell pepper halves filled with a seasoned beef, Mexican rice, and black bean mixture, then topped with bubbling cheddar-style cheese. Finished with fresh tomato, sour cream, cilantro, and jalapeño for an easy Tex-Mex stuffed pepper recipe.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers Halved and seeded.
Beef and aromatics
  • 1 lb ground beef
  • 1 medium onion Diced.
  • 3 garlic Minced.
  • 1 packet (1 oz) taco seasoning
Filling
  • 1 cup cooked white rice
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 cup salsa
  • 1 cup frozen corn
Cheese
  • 1.5 cup shredded Mexican cheese blend
Toppings
  • 0.33 sour cream For topping.
  • 0.33 diced tomatoes For topping.
  • 0.25 cilantro For topping.
  • 0.25 jalapeño For topping.

Equipment

  • 1 sheet pan

Method
 

Roast the pepper halves
  1. Preheat oven to 400°F. Place pepper halves cut-side down in a baking dish with 1/4 cup water and roast for 15 minutes until slightly softened, then flip cut-side up.
Cook the beef and rice filling
  1. Brown ground beef and onion in a skillet, then drain the fat. Add garlic and taco seasoning and stir, then stir in cooked white rice, black beans, salsa, and frozen corn and cook for 3-4 minutes.
Stuff and bake
  1. Spoon the beef and rice mixture generously into each pepper half. Top with shredded Mexican cheese blend.
  2. Bake for 15-18 minutes at 400°F until the cheese is melted and bubbly.
Finish with fresh toppings
  1. Top each stuffed pepper with sour cream, diced tomatoes, cilantro, and jalapeño before serving.

Notes

Roast the peppers cut-side down first to soften them without over-baking the tops. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freeze stuffed peppers for up to 2 months without the fresh toppings, then thaw and add sour cream, tomatoes, cilantro, and jalapeño after reheating. For a lighter option, swap ground beef for lean ground turkey and use a reduced-fat Mexican cheese blend.