Name: Mexican Stuffed Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 pound lean ground beef; 1 medium onion, (chopped); 2 cloves garlic, (minced); 2 cups beef broth; ¾ cup white rice; 2 cups salsa; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon oregano; ¼ teaspoon salt; ⅛ teaspoon pepper; ½ cup cilantro, (chopped); 14 ounce can black beans, (drained and rinsed); ½ cup sour cream; 1 ½ cups grated Colby jack cheese, (divided); 6 bell peppers, (tops sliced off, seeds and membranes removed); olive oil, (for bell peppers); Toppings: sour cream, avocado, cilantro, salsa, lettuce

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Change up taco night with this easy Mexican Stuffed Peppers recipe. Bell peppers are stuffed with a cheesy mixture of beef, rice, salsa, beans, and authentic Mexican spices for an all-in-one family dinner.

Ingredients Needed

All of the ingredients needed to make Mexican-style stuffed bell peppers are gluten free, but make sure to read the label carefully on the beef broth. For a shortcut, substitute a taco seasoning packet for the seasonings or use instant rice to reduce cooking time.

The list of ingredients are flexible and interchangeable. Use your preferred veggies, spices, beans, and cheese to make this recipe your own!

Ground beef – I use lean ground sirloin to make the recipe more healthy and eliminate the need to drain grease.
Onion
Garlic
Rice – Use long grain white rice or substitute brown rice, but it will have to cook about twice as long. Instant or prepared rice may be used to reduce prep time. For low carb mexican stuffed peppers stir in 2 cups cooked cauliflower rice.
Beef Broth
Salsa – Mild, medium, or hot for spicy stuffed peppers
Spices – Chili powder, ground cumin, and oregano, or use a taco seasoning packet.
Cilantro
Black beans – Omit for low carb stuffed peppers.
Sour cream – Gives beef mixture a tangy creaminess, but may be left out for dairy free peppers.
Colby jack cheese – Freshly grated is best, but use any preferred cheese.

How To Make Stuffed Mexican Peppers

Cook the ground beef and onion together until beef is no longer pink and cooked through. Add garlic to pan and cook for 30 seconds longer.
To the beef mixture add beef broth, rice, salsa, chili powder, cumin, oregano, salt, and pepper. Stir and bring to a boil. Cover and lower heat to a gentle simmer. Cook until rice is tender, about 20 minutes.
While the rice is cooking preheat oven and prepare the bell peppers. Brush some olive oil on the outsides of the peppers. Place them, standing up, in the baking dish.
After the rice is tender, remove the beef mixture from heat. Stir in beans, cilantro, sour cream, and 1/2 cup cheese.
Divide the beef mixture between the peppers. Top with remaining cheese.
Cover dish with foil and bake for 30 minutes. Carefully remove foil and bake for 10-15 minutes longer, or until cheese is melted and bubbly.

Dietary Adaptations for Stuffed Mexican Peppers

There are a number of ways to lighten this dish or modify it for different diets.

Healthy Mexican Stuffed Peppers

To lighten stuffed Mexican peppers use a few simple adjustments.

Instead of ground beef use ground turkey or chicken. Ground sirloin is a leaner choice than ground beef or chuck.
Use light sour cream and cheese. The amount of cheese may also be reduced.
Instead of white long grain rice, use brown rice. This will add an increased amount of fiber, minerals, and vitamins.

Adapt for Different Diets

Low Carb – Substitute 2 cups cooked cauliflower rice for the white rice. Omit the black beans as well and you have low carb keto Mexican Stuffed Peppers!

Vegetarian – Replace ground beef with an additional can of beans.

Dairy Free – Omit sour cream from beef mixture or use a dairy free version. Top peppers with avocado crema when serving. Use dairy free cheese for topping or forgo.

Are Mexican Style Bell Peppers Freezer Friendly?

Yes. Stuffed peppers can be frozen either baked or unbaked.

For either method cook the beef / rice mixture and assemble peppers with cheese. Bake according to directions and cool. If freezing unbaked, allow the beef mixture to cool before freezing.

Cover the casserole dish securely with greased foil and then plastic wrap the entire dish. Freeze for up to 6 months. Thaw in the refrigerator before baking.

Make Ahead Recipe

For meal prep prepare the beef rice mixture and cool completely. Store in an airtight container up to 3 days. The filling may also be frozen up to 6 months.

Alternatively, prepare the stuffed peppers with filling, letting the beef mixture cool. Cover and refrigerate up to 24 hours before baking. When ready to bake add 10-15 minutes more to the baking time.

Reheating Directions

For microwave reheating, use 50% power until the mexican peppers are warm. Finish at full power until heated through. For best results, cut the peppers in half first for even reheating in the microwave.

Stuffed peppers can also be rewarmed in the oven. Baked and thawed peppers will need about 30 minutes, loosely covered with foil, to rewarm. Add an additional 20 minutes baking time to unbaked stuffed peppers.

What to Serve with Stuffed Mexican Peppers

Generally we serve Mexican stuffed peppers as a meal on its own with large helping of lettuce and toppings.

However, cornbread, refried beans, or additional rice would also go well. Of course, don’t forget easy Limeade Margaritas or Skinny Margaritas!

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Mexican Stuffed Peppers

Ingredients Needed

How To Make Stuffed Mexican Peppers