Each Mexican stuffed pepper is packed with a savory, spiced mix of meat, rice, beans, and corn, loaded with melty cheese, and seasoned perfectly for a burst of flavor in every bite.
Ingredients & Substitutions
Ground Beef - Use lean ground beef, turkey, or chicken. I like lean ground beef because it has a lot of flavor, and you don’t have to drain any excess fat.
Bell Peppers - Any color works, but red and orange are the most flavorful.
Rice - you can make it fresh or use day-old or leftover rice.
Cheese - Monterey Jack and cheddar melt beautifully. You can also use Pepper Jack, Mexican blend, or mozzarella.
Seasonings - If you don’t have smoked paprika, regular paprika works fine.
Full ingredient list with quantities in the recipe card below
How to Make Stuffed Bell Peppers
Step 1 | Prep
Cook the rice and preheat the oven. Prepare the bell peppers by cutting off the tops, removing seeds, and seasoning them well.
Step 2 | Cook the Filling
Brown the seasoned ground meat with onion and spices, then stir in corn, black beans, rice, and cheese.
Step 3 | Fill & Bake
Fill each pepper with the mixture, top with more cheese, and bake until the peppers are tender and the cheese is melted and bubbly.
Step 4 | Top and Serve
Serve with your favorite toppings like sour cream, avocado, and cilantro.
Tips & Notes
Don’t skip seasoning the peppers: Sprinkling salt, pepper, and chili powder inside adds flavor to every bite.
Choose peppers that stand upright: Look for peppers with flat bottoms so they don’t tip over while baking.
Cover with foil if needed: If the cheese browns too quickly, loosely cover the dish with foil halfway through baking.
Make It Ahead of Time!
Prep: Prepare the filling (meat, beans, corn, cheese, rice, and spices) and store it in an airtight container in the fridge for up to 2 days.
Cook: When you’re ready, simply stuff the peppers with the prepared filling and bake as directed, starting at step 6.
Cheesy Mexican Stuffed Peppers
Ingredients
- 1½ cups cooked rice
- 6 large bell peppers any color
- 1 lb lean ground beef turkey, or chicken
- 1 small onion diced
- 1 ½ tablespoons chili powder + more for seasoning the bell pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt + more for seasoning the bell pepper
- ½ teaspoon ground black pepper + more for seasoning the bell pepper
- 1 cup frozen corn
- 1 cup black beans drained and rinsed
- 1 ½ cups shredded sharp cheddar cheese (divided)
- 1 cup shredded Monterey Jack pepper jack
Instructions
- Prepare the rice according to the package directions.
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the baking dish. Sprinkle the inside of each pepper with salt, pepper, and chili powder—this is so important for seasoning the peppers themselves.
- In a large skillet over medium-high heat, cook the ground meat, onion, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Break up the meat and cook until fully browned, about 4–5 minutes.
- Stir in the corn, black beans, cooked rice, Monterey Jack cheese, and 1 cup of cheddar cheese until everything is well combined.
- Spoon the filling into each pepper, filling them to the top. Sprinkle the remaining cheese (about 1 tablespoon per pepper) on top.
- Bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese has melted.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
More Mexican Dinner Recipes
Ground Beef Enchilada Casserole: With simple ingredients, minimal prep, and no rolling required, it’s the perfect comforting weeknight meal.
Baked Chicken Chimichanga: Top them off with creamy Guacamole, Pico de Gallo, or sour cream for a new family favorite meal.
Crispy Baked Beef Tacos: They take just 35 minutes to make and require only 6 simple ingredients.
Rotisserie Chicken Tacos: This 20-minute recipe is packed with flavor, quick to make, and always a hit.
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