There’s something about the way the aroma of spices fills the kitchen that signals a meal worth waiting for. The moment I pulled these Mexican Stuffed Peppers from the oven, the scent of cumin, chili powder, and smoky paprika wrapped around me like a warm blanket. The peppers, tender yet holding their shape, held a treasure trove of savory beef, rice, and beans that spoke of comfort and home.

That first bite—a perfect mix of melted cheese, zesty lime, and fresh cilantro—made the evening feel complete. It’s the kind of meal that invites conversation and slow, satisfied smiles. The colors of the peppers, bright and inviting, contrast with the rich filling, making every forkful feel like a little celebration.

Bright, colorful presentation that makes dinner feel special.
Balanced flavors with a comforting blend of spices and fresh toppings.
Hearty and satisfying, perfect for sharing or meal prep.
Simple prep combined with a cozy baked finish.
Customizable with your favorite beans or cheese for a personal touch.

If you’ve never stuffed a pepper before, this recipe is surprisingly approachable. The slow baking process lets the flavors meld beautifully, so even busy weeknights can feel a bit more indulgent.

Mexican Stuffed Peppers

Print Recipe

Delicious Mexican Stuffed Peppers filled with seasoned ground beef, rice, black beans, corn, and cheese, baked to perfection and topped with fresh cilantro and lime.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 4

Ingredients

Scale

4 large bell peppers (any color), tops cut off and seeds removed
1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked white rice
1/2 cup canned black beans, drained and rinsed
1/2 cup canned corn kernels, drained
1 cup shredded cheddar cheese
1/2 cup canned diced tomatoes, drained
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

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Instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil. Add the bell peppers and cook for 3 minutes to soften slightly. Remove and drain upside down on paper towels.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Remove the skillet from heat. Stir in cooked rice, black beans, corn, diced tomatoes, and half of the shredded cheddar cheese until well combined.
Place the bell peppers upright in a baking dish. Spoon the beef and rice mixture evenly into each pepper, packing gently.
Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.

FAQ

Can I prepare these peppers ahead of time? Yes, you can assemble them a day before and refrigerate. Just add extra baking time if baking straight from cold.

What can I substitute for ground beef? Ground turkey or a plant-based crumble work great here for a lighter or vegetarian option.

Are these peppers freezer-friendly? Absolutely. Freeze after baking and cool completely, then reheat in the oven for a comforting meal anytime.

How spicy are these stuffed peppers? The spices add warmth but aren’t overly hot. Adjust chili powder to your preference to make it mild or more robust.

Dive into these Mexican Stuffed Peppers soon—you might just find yourself making them a favorite for weeknight dinners or casual gatherings.