These Cheesy Mexican-Style Stuffed Bell Peppers are colorful, hearty, and packed with delicious flavors! Sweet bell peppers are filled with a savory mixture of seasoned ground beef, fluffy rice, black beans, sweet corn, tomatoes, and Mexican-inspired spices. Each pepper is finished with a generous layer of melted cheese and fresh herbs.
Baked until tender and bubbling, these stuffed peppers make a satisfying family dinner that is easy to prepare and wonderful for meal prep.
Whether you’re looking for a comforting weeknight meal or a delicious dish to share with family and friends, this stuffed bell pepper recipe is sure to become a favorite!
Why You’ll Love These Stuffed Bell Peppers
- Full of flavor: Ground beef, black beans, corn, tomatoes, and spices create a delicious filling.
- Colorful and beautiful: Red, yellow, and orange peppers make this dish look irresistible.
- Cheesy topping: Melted cheese adds a creamy, savory finish.
- Easy to prepare: Simple ingredients and straightforward instructions.
- Perfect for meal prep: Prepare the filling ahead of time and bake when needed.
- Customizable: Easily substitute ground turkey, chicken, or plant-based meat.
Preparation and Cooking Time
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Servings: 6
- Course: Main Course
- Cuisine: Mexican-inspired
- Cooking Method: Oven-Baked
- Cooking Method: Oven-Baked
Ingredients
For the Stuffed Peppers
- 6 medium bell peppers (red, yellow, or orange)
- 1 pound (450 g) lean ground beef
- 1 cup cooked white or brown rice
- 1 can (15 ounces) black beans, drained and rinsed
- ½ cup sweet corn kernels
- 1 can (14.5 ounces) diced tomatoes, drained
- ½ cup tomato sauce or salsa
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
For the Seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
For the Cheese Topping
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tablespoons fresh cilantro or parsley, chopped
- ¼ cup water or broth for the baking dish
Step-by-Step Instructions
Step 1: Prepare the Bell Peppers
Preheat your oven to 375°F (190°C).
Wash the bell peppers thoroughly and pat them dry.
Cut off the tops of the peppers and carefully remove the seeds and membranes from inside.
Arrange the hollowed peppers upright in a lightly greased baking dish.
If necessary, trim a tiny amount from the bottom of each pepper so they stand upright without cutting through the base.
Step 2: Cook the Ground Beef
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2–3 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Add the ground beef and break it apart with a wooden spoon.
Cook for approximately 6–8 minutes until browned and fully cooked. Drain excess grease if necessary.
Step 3: Add the Seasonings
Add chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Stir everything together until the ground beef is evenly coated with the seasonings.
Allow the mixture to cook for another minute so the spices release their aroma.
Step 4: Add the Beans, Corn, and Tomatoes
Stir in the black beans, sweet corn, drained diced tomatoes, and tomato sauce.
Mix well and allow the filling to simmer for approximately 4–5 minutes.
The mixture should become thick, flavorful, and slightly saucy.
Step 5: Add the Cooked Rice
Add the cooked rice to the skillet.
Stir until the rice is evenly incorporated into the seasoned beef mixture.
Add about half of the shredded cheese and mix gently until combined.
Taste the filling and adjust the seasoning if necessary.
Remove the skillet from the heat.
Step 6: Fill the Bell Peppers
Spoon the prepared filling generously into each hollowed bell pepper.
Fill each pepper almost to the top, gently pressing the mixture down so there are no large empty spaces.
Sprinkle the remaining mozzarella and cheddar cheese generously over each pepper.
Step 7: Bake Until Tender and Cheesy
Pour approximately ¼ cup of water or broth into the bottom of the baking dish.
Cover the dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, until the peppers are tender and the cheese is melted, golden, and bubbling.
For softer peppers, extend the baking time by a few minutes.
Step 8: Garnish and Serve
Remove the baking dish from the oven and allow the stuffed peppers to rest for approximately 5 minutes.
Sprinkle freshly chopped cilantro or parsley over the top.
Serve warm with your favorite side dishes and enjoy!
Tips for the Best Stuffed Bell Peppers
- Choose fresh peppers: Select firm, evenly shaped peppers that can stand upright in your baking dish.
- Use cooked rice: Make sure your rice is cooked before adding it to the filling.
- Drain the beans: Rinse and drain black beans to prevent excess liquid.
- Don’t overfill: Leave a little room at the top for the cheese.
- Cover while baking: Foil helps the peppers soften without drying out.
- Uncover at the end: This allows the cheese to melt beautifully and develop a lightly golden top.
- Let them rest: Resting for a few minutes helps the filling settle before serving.
Delicious Recipe Variations
1. Ground Turkey Stuffed Peppers
Replace ground beef with ground turkey for a lighter alternative. Follow the same cooking instructions.
2. Chicken Stuffed Peppers
Use cooked shredded chicken instead of ground beef. Combine it with the beans, corn, tomatoes, rice, and seasonings.
3. Vegetarian Stuffed Peppers
Skip the meat and increase the black beans, corn, and rice. You can also add diced zucchini or mushrooms.
4. Spicy Mexican Stuffed Peppers
Add diced jalapeños, red pepper flakes, or a little hot salsa to the filling for extra heat.
5. Extra Cheesy Stuffed Peppers
Use a combination of mozzarella, cheddar, Monterey Jack, and pepper Jack cheese for an extra-rich topping.
What to Serve with Stuffed Bell Peppers
These stuffed peppers are satisfying on their own, but they also pair beautifully with:
- Mexican rice
- Fresh avocado salad
- Garlic bread
- Mexican street corn
- Sour cream
- Fresh guacamole
- Tortilla chips and salsa
- Steamed vegetables
Storage and Reheating
Refrigerator: Allow leftover stuffed peppers to cool, then place them in an airtight container. Refrigerate for up to 3–4 days.
Reheating in the Oven: Place peppers in an oven-safe dish, cover with foil, and heat at 350°F (175°C) until warmed through.
Reheating in the Microwave: Place one stuffed pepper on a microwave-safe plate and heat in 1-minute intervals until thoroughly hot.
Freezing: Allow the peppers to cool completely. Wrap each pepper individually and place in a freezer-safe container. Freeze for up to 2–3 months for best quality.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make stuffed bell peppers ahead of time?
Absolutely! Prepare the filling and hollow out the peppers a day ahead. Store them separately in the refrigerator. Assemble and bake when you’re ready.
Do I need to boil the peppers before stuffing them?
No. You can bake them directly in the oven. Covering the baking dish with foil helps soften the peppers as they cook.
Can I use leftover rice?
Yes! Leftover cooked rice works perfectly and makes this recipe even quicker to prepare.
What cheese works best for stuffed peppers?
Mozzarella, cheddar, Monterey Jack, and Mexican cheese blends are all excellent choices.
Can I make this recipe without black beans?
Yes. You can replace black beans with pinto beans, kidney beans, extra corn, or additional rice.
How do I prevent stuffed peppers from becoming watery?
Drain the diced tomatoes and black beans well. Simmer the filling until most excess liquid evaporates before stuffing the peppers.
How do I know when the peppers are done?
The peppers should be tender when pierced with a fork, and the filling should be hot throughout. If using ground beef, ensure it reaches an internal temperature of 160°F (71°C) before stuffing.
Final Thoughts
These Cheesy Mexican-Style Stuffed Bell Peppers are the perfect combination of fresh vegetables, savory ground beef, hearty rice, black beans, sweet corn, and delicious melted cheese.
Every bite is packed with flavor, and the colorful peppers make this dish just as beautiful as it is delicious.
It’s an easy, comforting dinner that works wonderfully for busy weeknights, family gatherings, and meal preparation.
Give this recipe a try, and don’t forget to leave a comment sharing how you enjoyed it!
Printable Recipe Card
Recipe Name: Cheesy Mexican-Style Stuffed Bell Peppers
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 50–55 minutes
Servings: 6
Ingredients:
- 6 bell peppers
- 1 pound ground beef
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- ½ cup sweet corn
- 1 can diced tomatoes, drained
- ½ cup tomato sauce
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups shredded cheese
- Olive oil
- Chili powder, cumin, paprika, oregano, salt, and pepper
- Fresh cilantro or parsley
Instructions:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- Cook onion, garlic, and ground beef in olive oil until the beef is browned.
- Add seasonings, beans, corn, tomatoes, and tomato sauce.
- Stir in cooked rice and half the shredded cheese.
- Fill the prepared bell peppers with the mixture.
- Top with remaining cheese.
- Add water or broth to the baking dish and cover with foil.
- Bake for 20 minutes covered, then uncover and bake another 10–15 minutes.
- Garnish with fresh herbs and serve warm.
Estimated Nutrition Per Serving:
- Calories: 420 kcal
- Protein: 27 g
- Carbohydrates: 35 g
- Fat: 19 g
- Fiber: 7 g
- Sugar: 8 g
- Sodium: 650 mg
Nutrition values are approximate and depend on the ingredients and brands used.
