Why I stopped cooking rice for stuffed peppers
Having lived in San Antonio for four years, a week is never complete in my house without some form of Mexican food on the menu!
When the craving hits for tacos without the carbs, I make either some Mexican Stuffed Zucchini Boats or these Mexican Stuffed Bell Peppers.
Almost every stuffed pepper recipe out there starts with a pot of rice. I skipped it one night because I did not feel like waiting on it, and honestly the peppers were better for it.
You get all of the delicious Southwest flavors like ground beef, salsa, and a homemade taco seasoning, minus the tortillas. Three things make it work: pre-baking the peppers so they turn tender, a potato masher for fine beef crumbles, and a full jar of salsa as the flavor base.
Plus, they can be dressed up with all your favorite taco toppings like guacamole, cilantro, or even a Lime Crema.
And for more peppers, don’t miss out on these Greek Stuffed Peppers, Crock-Pot Turkey Stuffed Peppers, or these Black Bean and Quinoa Stuffed Bell Peppers!
One of the most requested by my husband.
– Marijane H.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Bell peppers: Three medium peppers gets you six halves. Use all the same color or mix it up, and poblano peppers work if you want more of a spicy kick.
- Ground beef: A lean 90/10 or 85/15 is what I reach for. Ground turkey, chicken, or even venison can be subbed instead.
- Salsa: This is a quick way to give the peppers a lot of flavor, so grab a jar you actually like. Use mild if you don’t want it too spicy, medium for more heat, or a homemade Roasted Tomato Salsa if you have extra on hand.
- Taco seasoning: Use store-bought packets or make your own taco seasoning at home. Just make sure to adjust the amount of salt added accordingly.
- Black beans: If you’re using canned, make sure to rinse and drain them before adding them in. Pinto beans or red beans can also be substituted.
- Corn: Either canned, previously frozen, or fresh corn all work here. If you’re keeping carbs low, you can leave it out completely.
- Cheese: Both shredded cheddar and Monterey Jack taste great. You can also use a vegan and dairy-free alternative.
How to Make Mexican Stuffed Peppers
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the peppers.
Cut each bell pepper in half lengthwise starting at the stem end, then remove the ribs and seeds. Place them cut side up in a large baking dish, sprinkle each one with salt and pepper, and pour a little water into the bottom of the dish.
Bake at 400 degrees for 20-25 minutes, or until they pierce easily with a fork.
Don’t skip the pre-bake. Green peppers especially have thick walls, so if you fill them raw they will still be crunchy by the time the filling is done.
Make the taco filling.
Sauté the onion in a little oil over medium heat until translucent, add the garlic for another minute, then push it all to the side and cook the ground beef until done.
Turn the heat to low and stir in the salsa, taco seasoning, black beans, and corn. Let it simmer a few minutes, then turn off the heat and mix in some of the cheese.
A potato masher beats a wooden spoon every time. Once the beef is cooked, mashing it breaks the meat into fine, even crumbles so the filling packs into the peppers instead of sitting in big chunks.
It saves SO much time!
Since it’s super important to get the garlic pretty small for this recipe, a garlic press like this one is a lifesaver!
It’s easy to use, finely minces the garlic, and does it in a fraction of the time as chopping it up by hand.
Fill and bake.
Pull the peppers out and carefully drain off any liquid that gathered inside them. Fill each half liberally with the meat mixture and sprinkle the rest of the cheese on top.
Bake for another 5-10 minutes, until the cheese is melted and the peppers are tender.
Pack them fuller than feels right. The filling settles as it bakes, so a pepper that looks generously stuffed going in comes out looking like a proper dinner.
Top and serve.
Load them up with toppings to add some extra flavor. Guacamole, sour cream, roasted tomato salsa, cilantro, green onions, or simply sliced avocado all taste great here.
Oops! What did I do wrong?
My stuffed peppers taste bland.
Seasoning the filling but not the peppers themselves is usually what’s going on. A dash of salt and black pepper on each pepper half before it bakes brings out their natural flavor.
My peppers are still crunchy.
They didn’t get enough time before they were filled. Pre-baking them on their own for the full 20-25 minutes is what softens them all the way through.
Do I have to brown the meat first?
You don’t have to, and some recipes call for raw beef to be stuffed right into the peppers. But cooking the peppers and the meat separately is how you get everything cooked perfectly.
FAQs
They do not have one traditional Spanish name, and they are not chiles rellenos, which are poblanos that get battered and fried. Think of these as a taco filling baked into a bell pepper half. You will see them called taco stuffed peppers or Mexican style stuffed peppers too. The filling here is ground beef, salsa, taco seasoning, black beans, corn, and cheese, with no rice.
There isn’t one traditional Spanish name for them, and they aren’t chiles rellenos, which are poblano peppers that get battered and fried. You’ll most often see these called Mexican stuffed peppers, taco stuffed peppers, or Mexican style stuffed peppers.
Most versions do, but this one doesn’t. Black beans and corn give the filling the body that rice usually provides, so there’s nothing to cook ahead of time and no cauliflower rice standing in for it either.
Not boil, no. Pre-baking them in the oven with a little water in the bottom of the dish steams them tender, and you don’t end up with waterlogged peppers.
Make ahead: Prepare the peppers and the filling, then store them separately in the fridge for up to 2 days. Assemble and bake when you’re ready to eat.
Fridge: Keep leftovers in an airtight container in the refrigerator for up to 4-5 days.
Freezer: Fully cooked stuffed peppers keep in a freezer-safe airtight container for up to 3 months. Fair warning, the peppers do soften more once they thaw, so they come out a little less firm than fresh.
To reheat: Bake in a 350 degree oven until heated through. You can also quickly warm them up in the microwave.
Tap stars to rate!
Mexican Stuffed Bell Peppers Recipe
email this recipe!
Equipment
- Large Non-Stick Skillet
Ingredients
- 3 bell peppers red, yellow, or green
- 2 tablespoons oil olive or avocado oil
- ½ sweet onion finely diced
- 2 cloves garlic crushed
- 1 pound ground beef 90/10*
- 2 tablespoons taco seasoning homemade or store-bought
- ¼ teaspoon salt optional
- 1 cup salsa mild or medium heat
- 1 cup canned black beans rinsed and drained
- 1 cup canned corn drained
- 1 cup cheddar cheese shredded, divided
To Serve:
- Cilantro finely chopped, optional
- sour cream optional
- Guacamole optional
Instructions
- Prep the Peppers: Preheat oven to 400 degrees. Cut bell peppers in half lengthwise, starting from the stem end. Remove and discard the ribs and seeds. Place the peppers cut side-up in a large baking dish and sprinkle with a dash of salt and pepper on each one. Fill the bottom of the dish with ⅓ cup of water. Bake peppers in oven for 20-25 minutes, or until they pierce easily with a fork.3 bell peppers
- Sauté the Onion: In a large skillet over medium heat add oil and onion. Saute for 2-3 minutes or until the onion becomes translucent. Add the crushed garlic and continue sauteing for 1 minute.2 tablespoons oil, ½ sweet onion, 2 cloves garlic
- Cook the Meat: Push the onion to the side and add the ground meat. Cook for 7-8 minutes, or until it is cooked through. Use a potato masher to crumble the beef once cooked.1 pound ground beef
- Season and Simmer: Reduce the heat to low and add the salsa, taco seasoning, salt, black beans, and corn. Stir and let simmer for a few minutes, or until the corn and beans are heated through. Turn off the heat and mix in ½ cup cheese.2 tablespoons taco seasoning, ¼ teaspoon salt, 1 cup salsa, 1 cup canned black beans, 1 cup canned corn, 1 cup cheddar cheese
- Fill the Peppers: Remove the peppers from the oven and carefully drain out any liquid that has gathered in them. Fill each pepper half liberally with the ground meat mixture. Sprinkle the remaining cheese on top.1 cup cheddar cheese
- Bake and Serve: Bake in preheated oven for another 5-10 minutes, or until the cheese is melted and the peppers are tender. Serve immediately with cilantro, sour cream, or guacamole. Enjoy!Cilantro, sour cream, Guacamole
Tap stars to rate!
Video
Notes
- Peppers: Look for similar sizes, so they will cook up more evenly. And choose a variety of colors: not only does it make the presentation gorgeous, but you also get diverse flavors! Red and yellow peppers are a tad sweeter, while green peppers have a bit of a bite.
- Salt: A dash of salt and pepper on the inside of the peppers brings out their natural flavors when baked.
- Tools: Using a potato masher helps to break apart the ground meat into fine crumbles.
- Salsa: Add a medium-heat salsa and a little extra cayenne pepper to up the spice level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Mexican stuffed peppers
These are hearty enough to stand on their own, but a side or two turns them into a full plate.
Go for a classic and serve them with Cilantro Lime Rice or Restaurant-Style Mexican Rice. If you’re skipping the rice entirely, a Skillet Mexican Street Corn Salad is the move.
Corn Tortilla Quesadillas are great alongside these when you’re feeding a crowd, and a Mexican Quinoa Salad rounds things out if you want something fresh on the plate.
A little Lime Crema or Roasted Tomato Salsa spooned over the top is never a bad idea, either. And if you’re not watching carbs, these are also great served over a bed of white rice or quinoa.
More Easy Mexican Main Dish Recipes
If taco night needs a shake-up more often than once a week, these are the Mexican dinners on repeat in my house.
The is my absolute favorite stuffed bell peppers. Made this several times.
Thank you!!!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
I made these with ground turkey and they are absolutely delicious!!!!
Yay! So happy to hear you enjoyed the recipe, Sandy! Ground turkey is a great way to make them even healthier! Thanks so much for taking the time to leave a comment and rating!
We love these! This time I’m using leftover shredded chicken enchilada filling instead of ground meat.
I never pre-cook the peppers. They come out cooked, but still crisp, when filled raw and baked. Thank you for sharing your recipe.
Yay! So happy to hear you enjoyed the recipe, Linda! That sounds like a good switch. Thanks so much for taking the time to leave a comment and rating!
In the oven as I write this! Love stuffed peppers growing up and also love anything southwest! The only thing I did differently was combine everything in a bowl, RAW. Covered with foil and baked at 350 for 1hr15min as this was the way I’d been taught growing up. Added the cheese last, uncovered just long enough to melt! Omg!!!!!!They smell delish already! Thank you!!!!
Yay! So happy to hear you enjoyed the recipe, Audrey! Thanks so much for taking the time to leave a comment and rating!
We made these using taco seasoning and Spanish rice on the side. So good!
Yay! So happy to hear you enjoyed the recipe, Angela! Yum! Thanks so much for taking the time to leave a comment and rating!
We loved this recipe. I had doubled the filling & will have the leftovers for another day. So good. Hubby picked it out & I served it up. Definitely putting this on repeat. Thanks so much💖
Yay! So happy to hear you enjoyed the recipe, Suzanne! I love having leftovers! Thanks so much for taking the time to leave a comment and rating!