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 rice, cooked
- 1 cup canned black beans, drained
- 1 cup frozen corn
- 1 + 1/2 cups shredded Tex Mex cheese (or Monterey Jack cheese), divided
- Preheat oven to 375F.
- 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.
- 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.
- Add onion and garlic. Mix well and continue to cook for 3-4 minutes until soft and tender.
- 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.
- Add rice, black beans, corn and 1 cup cheese and mix well to combine. Turn off the heat.
- Fill up each pepper with the beef filling. Cover the casserole dish with aluminum foil and bake the stuffed peppers for 40 minutes.
- 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.
- 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
Keywords: mexican stuffed peppers, tex mex stuffed peppers, mexican-style stuffed peppers, ground beef stuffed peppers