Name: Mexican Stuffed Peppers with Ground Beef Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 8-10 medium size bell peppers (red, yellow, or orange); 2 teaspoons kosher salt (for peppers); ½ teaspoon ground black pepper (for peppers); 1 tablespoon vegetable oil (olive oil recommended); 1 medium-sized onion, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 pound ground beef (85% lean); 3 cloves garlic, minced; 1 (15 oz) can diced tomatoes, juices drained; 1 (15 oz) can black beans, drained and rinsed; 1 cup fresh corn; 1 cup cooked white rice (or quinoa); ½ cup fresh cilantro or parsley, chopped; 1 cup shredded cheddar cheese; 1 cup water (for baking)

If you’re craving a comforting, vibrant dinner that’s packed with flavor and a little bit of flair, then you’re gonna love this Mexican Stuffed Peppers with Ground Beef Recipe. I absolutely love how this dish brings together sweet bell peppers, hearty ground beef, and a medley of spices and veggies into one satisfying bite. Plus, it’s surprisingly easy to pull together, making it the perfect weeknight meal or make-ahead dinner for busy days. Stick with me, and I’ll share everything you need to make these peppers shine in your kitchen!

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Why You’ll Love This Recipe

Bursting with Flavor: A perfect blend of spices, fresh vegetables, and savory beef that hits all the right notes.
Nutritious and Balanced: Combines protein, veggies, and grains for a wholesome, filling meal.
Meal Prep Friendly: Makes excellent leftovers and freezes beautifully for busy weeks.
Simple to Make: Easy steps with straightforward ingredients you likely already have on hand.

A white round pan filled with nine stuffed bell peppers, arranged closely together in three rows. The bell peppers are red, yellow, and orange, with their tops removed, showing a filling of black beans, corn, rice, melted cheese, and small green herb leaves on top. Each pepper is filled to the brim with a mix of these colorful ingredients, and the melted cheese adds a light golden texture. Some fresh green herb leaves, likely cilantro, are placed on each pepper as garnish. The pan sits on a white marbled surface, with a small bowl of cilantro to the side and two textured clear glasses of light-colored drink in the background. Photo taken with an iphone --ar 2:3 --v 7 - Mexican Stuffed Peppers with Ground Beef, Stuffed Pepper Recipes, Mexican Stuffed Peppers, Ground Beef Stuffed Peppers, Easy Mexican Dinner

Ingredients You’ll Need

These ingredients work beautifully together, offering a balance of textures and authentic flavors. When shopping, look for brightly colored bell peppers and good quality ground beef—the rest is mostly pantry staples that’ll bring this dish alive.

Flat lay of eight medium bell peppers in red, yellow, and orange, a few whole brown onions, three uncracked white garlic bulbs, a small white ceramic bowl of bright yellow corn kernels, a small white ceramic bowl filled with cooked white rice, a small white ceramic bowl containing black beans, a small white ceramic bowl with diced red tomatoes (juices drained), a small white ceramic bowl of shredded orange cheddar cheese, a bunch of fresh green cilantro sprigs, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of coarse kosher salt, and a small white ceramic bowl of ground black pepper, arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mexican Stuffed Peppers with Ground Beef, Stuffed Pepper Recipes, Mexican Stuffed Peppers, Ground Beef Stuffed Peppers, Easy Mexican Dinner

Bell Peppers: Choose red, yellow, or orange for sweetness and color variety.
Kosher Salt & Ground Black Pepper: Essential seasoning to bring out the best flavors.
Vegetable or Olive Oil: For sautéing the veggies and beef.
Onion: Chopped, adds a fragrant base.
Ground Cumin & Ground Coriander: These spices give that signature Mexican flavor kick.
Ground Beef: I recommend 85% lean for juiciness without too much grease.
Garlic: Freshly minced to add a punch.
Diced Tomatoes: With juices drained to keep moisture balanced.
Black Beans: Rinsed and drained, they add fiber and creaminess.
Fresh Corn: Sweet kernels that contrast the savory filling.
Cooked White Rice or Quinoa: Helps bind the filling and makes it hearty.
Fresh Cilantro or Parsley: Chopped, for freshness and color.
Shredded Cheddar Cheese: Melts gloriously on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Mexican Stuffed Peppers with Ground Beef Recipe is—you can easily tweak it to suit your taste buds, dietary needs, or what’s in your fridge. Don’t be afraid to swap things out or jazz it up a bit!

Make it Spicy: Add chopped jalapeños or a pinch of chili powder to the filling; my family loves the extra kick on game nights!
Vegetarian Version: Replace ground beef with extra beans or sautéed mushrooms for a hearty, meat-free option.
Swap the Grains: Use quinoa instead of rice for a protein boost and nuttier flavor.
Cheese Variety: Try Monterey Jack or a Mexican blend to switch up the cheesy goodness.

How to Make Mexican Stuffed Peppers with Ground Beef Recipe

Step 1: Prep Your Peppers Like a Pro

Start by cutting off the tops of each bell pepper using a sharp knife. You’ll then season the insides with salt and pepper—this little seasoning step inside the pepper enhances every single bite. Place them snugly in your baking dish or cast iron pan; I like to wedge them together to keep them upright and cozy while baking. Don’t toss those tops! Instead, chop them up finely and add them to your filling later—that’s a flavor booster you don’t want to miss.

Step 2: Sauté the Veggies and Spices

Heat your oil over medium heat, then toss in your chopped onions, peppers from the tops, cumin, coriander, salt, and pepper. Stir often to avoid sticking and cook for 5-7 minutes until everything softens and smells heavenly. This is where those aromatics start building the magic—don’t rush this part!

Step 3: Brown the Ground Beef

Add your ground beef to the pot. Use a wooden spoon to break it up into small pieces, mixing it well with the veggies. Cook for 6-8 minutes until the beef is no longer pink and has browned nicely. This step adds savory depth and texture, so make sure to stir occasionally to prevent clumps and burn spots.

Step 4: Stir in Garlic, Tomatoes, Beans & Corn

Once the beef is browned, stir in the minced garlic and cook for just 30 seconds—garlic burns fast, so keep a close eye. Then add the diced tomatoes (draining the juice to avoid sogginess), black beans, and fresh corn. Cover with a lid, bring to a boil, then reduce heat to let it simmer gently for 3-4 minutes. This melds the flavors beautifully and softens the beans and corn just right.

Step 5: Finish the Filling and Assemble

Turn off the heat and stir in your cooked rice and chopped cilantro or parsley. Give it a gentle stir to combine. Now, spoon the filling evenly into each pepper, packing it down lightly but without overstuffing. Don’t be shy with the cheese—top each pepper with a generous handful of shredded cheddar.

Step 6: Bake to Perfection

Pour a cup of water into the bottom of your baking dish—this helps steam the peppers so they become tender without drying out. Cover the dish tightly with aluminum foil or parchment paper and bake in a preheated oven at 375°F (190°C) for 50-55 minutes. You’re looking for tender peppers and bubbly, melted cheese on top. If you like, remove the cover in the last 10 minutes to get a slight golden crust on the cheese.

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Pro Tips for Making Mexican Stuffed Peppers with Ground Beef Recipe

Choosing the Right Peppers: I prefer medium bell peppers—they’re just the right size to hold the filling without being overwhelming.
Don’t Overstuff: Leaving some space at the top prevents the filling from spilling over while baking.
Drain Those Tomatoes: Excess liquid can make your peppers soggy, so draining is a game-changer I learned the hard way.
Use a Cast Iron Pan: It holds heat evenly and helps the peppers cook more uniformly, a trick I always use.

How to Serve Mexican Stuffed Peppers with Ground Beef Recipe

A white round pan is filled with nine stuffed bell pepper halves arranged in three rows, featuring vibrant yellow, orange, and red colors. Each pepper is filled with a mixture of brown rice or quinoa, black beans, corn, small pieces of red and yellow bell pepper, topped with melted yellow cheese and fresh green cilantro leaves. The peppers have a slightly shiny baked texture on top, showing a mix of soft melted cheese and cooked filling. Two woman’s hands hold the pan handles on each side, with one wearing a blue denim long-sleeve shirt. The background surface is white marble, with white patterned plates and two glasses of white wine nearby. photo taken with an iphone --ar 2:3 --v 7 - Mexican Stuffed Peppers with Ground Beef, Stuffed Pepper Recipes, Mexican Stuffed Peppers, Ground Beef Stuffed Peppers, Easy Mexican Dinner

Garnishes

I love topping these stuffed peppers with fresh, chopped cilantro for a bright, herbaceous finish. A dollop of sour cream or some creamy avocado slices also add a lovely cool contrast to the warm, spicy filling. And don’t forget a squeeze of fresh lime juice—trust me, it lifts everything!

Side Dishes

To round out the meal, I often serve these with a simple side salad or Mexican street corn (elote) on the cob. A scoop of guacamole and some warm tortillas never go amiss either, especially if you want a little extra carb comfort on the side.

Creative Ways to Present

For special occasions, I’ve arranged these stuffed peppers on a colorful platter with sprinkled queso fresco and edible flowers. You can also serve individual peppers with a small side of Spanish rice and black beans, turning it into a beautiful plated dinner rather than just a casserole-style meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffed peppers in an airtight container in the fridge. They keep well for 3-4 days and still taste great reheated. Just be sure to press gently when packing so the peppers don’t get squished.

Freezing

I’ve frozen the stuffed peppers both before and after baking with good results. Just wrap each pepper tightly in plastic wrap and place in a freezer-safe bag or container. When ready, thaw overnight in the fridge.

Reheating

To reheat, I cover the peppers lightly with foil and warm them in a 350°F oven for about 20 minutes until heated through. This method keeps peppers tender and cheese melty without drying out the filling.

FAQs

Can I use other types of ground meat in this recipe?

Absolutely! Ground turkey, chicken, or even pork can be great substitutes. Just adjust the cooking time slightly to ensure the meat is fully cooked and keep an eye on seasoning since flavors may vary.
How do I prevent the peppers from becoming soggy?

Draining the tomatoes and avoiding too much water in the baking dish prevents sogginess. Also, cooking them covered with just a cup of water creates steam without drowning the peppers, so they’re tender but not mushy.
Is it necessary to precook the rice before adding it to the filling?

Yes, the rice should be fully cooked before mixing into the filling. This ensures the rice stays fluffy and doesn’t release excess moisture while baking.
Can I make this recipe gluten-free?

Yes! This Mexican Stuffed Peppers with Ground Beef Recipe is naturally gluten-free as long as your spices and canned ingredients don’t contain hidden gluten. Always double-check labels if you’re cooking for someone with celiac or gluten sensitivity.

Final Thoughts

This Mexican Stuffed Peppers with Ground Beef Recipe holds a special place in my weeknight dinner rotation. It’s one of those dishes that feels cozy yet exciting, and I love how adaptable it is to whatever you have on hand. When I first made it, my family went crazy for the layers of texture and flavor—and honestly, I found myself craving it long after the leftovers were gone. Give it a try—you’ll enjoy the savory, wholesome goodness and maybe even add it to your own collection of trusted meals.