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Mexican stuffed peppers are a delicious, wholesome, healthy meal loaded with fun Mexican flavors. It freezes well and is perfect for meal prep. |

Mexican Stuffed Peppers

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 5 minutes
  • Yield: 8 stuffed peppers
  • Diet: Gluten Free


Mexican stuffed peppers are a delicious, wholesome, healthy meal loaded with fun Mexican flavors. It freezes well and is perfect for meal prep.


  • 4 large bell peppers
  • 1 tablespoon olive oil
  • 1 lb. ground beef
  • 1 small onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup tomato sauce
  • 1 tablespoon green onions, diced
  • 1/2 tablespoon taco seasoning*
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ricecooked
  • 1 cup canned black beans, drained
  • 1 cup frozen corn
  • 1 + 1/2 cups shredded Tex Mex cheese (or Monterey Jack cheese), divided


  1. Preheat oven to 375F.
  2. Slice the bell peppers in halve lengthwise and remove and discard the seeds. Place the bell peppers on a 9x13-inch casserole pan or large baking dish and set aside.
  3. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add ground beef and cook for 6-8 minutes until browned evenly. Break up the beef into small pieces to help even browning.
  4. Add onion and garlic. Mix well and continue to cook for 3-4 minutes until soft and tender.
  5. Stir in tomato sauce and green onions and season with taco seasoning, salt and pepper. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 5 minutes.
  6. Add rice, black beans, corn and 1 cup cheese and mix well to combine. Turn off the heat.
  7. Fill up each pepper with the beef filling. Cover the casserole dish with aluminum foil and bake the stuffed peppers for 40 minutes.
  8. Remove from the oven and sprinkle a tablespoon of cheese on top of each stuffed pepper. Bake uncovered for another 5-7 minutes until the cheese is melted.
  9. Let the stuffed peppers rest for 5 minutes before serving.


* Homemade taco seasoning: You can substitute the taco seasoning with 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano.

How to store: Allow any leftovers to cool down before storing in an airtight container in the refrigerator for up to 3-4 days.

How to freeze: Stuffed peppers freeze and reheat well. Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 3 months.

Reheating stuffed peppers: To reheat, place the Mexican stuffed peppers in a casserole dish and cover with aluminum foil and place in a 350F preheated oven for 15-20 minutes until warmed through, or air fryer for 10 minutes. If reheating from frozen, extend the cooking time further until warmed through, about 5-10 minutes longer.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Ground Beef
  • Method: Baked
  • Cuisine: Mexican