Mexican Stuffed Peppers

Mexican stuffed peppers are one of those meals that feel fancy but take almost no effort to pull together. I’m talking about tender bell peppers loaded with seasoned ground beef, rice, salsa, and melted cheese… all in about an hour.

I first made these on a Tuesday night when Henry came home late and the kids were already hangry. I had bell peppers sitting in the fridge, some leftover rice ingredients, and a jar of salsa. Thirty minutes later, Isabella was asking for seconds and even Noah (my pickiest eater) cleaned his plate. That’s when I knew this recipe was a keeper.

These baked stuffed peppers are now on our weekly rotation, and trust me, once you try them, they’ll be on yours too. If you love stuffed pepper recipes, you should also check out my easy stuffed bell peppers recipe for another fun take on this classic.

Why You’ll Love This Mexican Stuffed Peppers Recipe

• Ready in just 1 hour from start to finish, including prep
• Family-friendly flavor that even picky eaters enjoy
• Packed with 25 grams of protein per serving
• The filling is super flexible swap in ground turkey, add black beans, or toss in corn
• One dish cleanup makes busy weeknights so much easier
• Leftovers reheat like a dream for next-day lunch

Ingredients for Mexican Stuffed Peppers

Here’s what you’ll need to make this healthy stuffed peppers dinner:

• 6 bell peppers stems and tops removed, then seeded
• 1 pound 90% lean ground beef
• 1 medium onion, chopped (about 1 1/2 cups)
• 24 ounces restaurant style salsa
• 1 teaspoon chile powder
• 1 teaspoon cumin
• 1 cup long grain white rice
• 2 cups water
• 1/2 teaspoon kosher salt
• 1 cup shredded cheese (Mexican blend or cheddar)
• 2 tablespoons chopped cilantro
• 1/4 cup sour cream (optional)

Quick sub note: You can swap the ground beef for ground turkey, chicken, or even a mix with chorizo for extra kick. For a low carb stuffed peppers version, skip the rice and add extra veggies or cauliflower rice instead.

How to Make the Best Mexican Stuffed Peppers

Step 1: Preheat Your Oven

Set your oven to 350°F and let it warm up while you prep everything else.

Step 2: Cook the Filling

Brown the ground beef in a large fry pan over medium-high heat for about 5 minutes. Add the chopped onion and cook until soft, about 5 more minutes.

Stir in the salsa, chile powder, and cumin. Add the rice and water, season with kosher salt, and bring everything to a boil. Lower the heat to medium-low, cover, and cook for 20 minutes. Stir now and then until the rice is tender. (Add a splash more water if it gets too dry.)

Once done, fold in most of the chopped cilantro. Save a little for the top it makes a big difference.

Step 3: Steam the Peppers

While the filling cooks, cut off the pepper tops and scoop out the ribs and seeds. Rinse them out, then lightly salt the insides.

Place them in a microwave-safe dish with 1/4 cup of water. Cover with plastic wrap and microwave for 5 minutes. You want them soft but still holding their shape.

Step 4: Stuff and Bake

Transfer those steamed peppers to a 3-quart baking dish. Spoon the hot meat and rice filling into each pepper.

Bake for 18 to 20 minutes until the peppers are tender. Sprinkle the shredded cheese on top and pop them back in for a minute or two until the cheese is melted and bubbly.

Top with the reserved cilantro and a dollop of sour cream if you’d like. Done!

How to Store Your Baked Stuffed Peppers

Refrigerator: Store leftovers in an airtight container for up to 3 to 4 days. These actually taste better the next day because the flavors keep building.

Freezer: You can freeze Mexican stuffed peppers cooked or uncooked for up to 2 months. Wrap each pepper individually in plastic wrap, then place them in a freezer bag.

Reheating: Pop them in the oven at 350°F for about 15 to 20 minutes, or microwave for 2 to 3 minutes. Add fresh cheese on top before reheating for that just-baked feel.

Common Questions About Mexican Stuffed Peppers

Time to Make These Mexican Stuffed Peppers

These Mexican stuffed peppers have become a true staple in our house, and I’m pretty sure they’ll become one in yours too. They’re filling, flavorful, and the kind of healthy stuffed peppers dinner that makes everyone happy at the table.

Give this recipe a try and let me know how it turns out! I’d love to hear what fillings you used or if you tried any of the variations. Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this to Pinterest so you can find it whenever taco night needs a fun twist.

Recipes You May Like

If you loved this family dinner stuffed peppers recipe, here are a few more favorites from my kitchen:

• Stuffed Peppers Skillet Recipe A quicker, one-pan version when you don’t feel like stuffing individual peppers
• Easy Stuffed Pepper Soup Recipe All the same flavors in a cozy, warming soup form
• Smash Burger Tacos Recipe Another fun Mexican-inspired dinner the whole family will love

Happy cooking!

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