Mexican Stuffed Bell Peppers

Ground beef, black beans, and corn are cooked with Mexican spices and then tucked inside fresh bell peppers to create a cheesy, flavorful filling for these Mexican stuffed peppers.

Mexican Stuffed Peppers

It is a well-established fact that my husband and my oldest son love stuffed bell peppers. They would happily eat Spicy Italian Stuffed Peppers every week if I made them that often.

This time I decided to play with some Mexican flavors and the meal was a hit. Mexican spices are a natural pair to peppers and we were all thrilled with the results.

Mexican stuffed peppers make a great weeknight meal, served with a simple side of Roasted Broccoli. They would also be delicious with Chipotle Lime Rice or Spanish Rice.

Feel free to prep the filling in advance and store it in the fridge or freezer until you’re ready to bake the peppers. Double the filling recipe to eat in tacos, burritos, on nachos or in taco salads throughout the week as well!

You can adjust the spices easily and make these as mild or hot as you like. I used my Mexican spice mix for this recipe, but your favorite taco seasoning will work as well.

I recommend a seasoning mix that has plenty of cumin, garlic powder, oregano, and onion powder.

There’s no shortage of other Mexican food recipes on this site. My family has never turned down a meal packed with Mexican inspired flavors and ingredients.

Beyond stuffed peppers, Cheesy Mexican Baked Pasta and Creamy Mexican Chicken and Corn Soup are favorites that might not immediately come to mind when you think of Mexican food.

For another spin on this stuffed pepper recipe, try Spicy Mexican Unstuffed Peppers. You might also enjoy Valerie’s Kitchen’s Green Chile Chicken Smothered Burritos and these Vegetarian Italian Stuffed Peppers from Cookin’ Canuck.

Want to save this recipe?

Enter your email and we’ll send it to you – plus new recipes sent daily!

Email *

Title Post Post

Save

Ground Beef Stuffed Peppers

To make these spicy stuffed peppers, you’ll need the following ingredients:

• bell peppers
• ground beef
• Mexican spice mix or taco seasoning
• cooked or canned black beans
• corn
• green onions
• Pepper jack or Monterey Jack cheese
• cilantro

Mexican Stuffed Bell Peppers

To make stuffed peppers, start by cutting your bell peppers in half lengthwise and removing the seeds. Brown ground beef in a skillet, then add corn, beans, spices, and green onions.

I like to stir in about half the cheese at this point, to help the filling hold together a bit as I’m stuffing the peppers – and also because more cheese throughout a dish is always a good thing, right?

After scooping the prepared filling into the bell pepper halves, cover with foil and bake the stuffed peppers for about 50 minutes – or until the peppers are fairly tender.

Sprinkle a little cheese (or a lot of cheese if you’re like my family!) on top of the peppers and continue baking for another few minutes until the cheese melts.

Pepper jack cheese is my favorite cheese variety for this recipe. It has just the right amount of tang and sharpness to complement the spiciness of the beef.

Alternatively, you can use shredded cheese or thin slices. Just make sure to choose a cheese that will melt nicely. Feel free to adjust the amount of cheese to suit your preferences.

I like to top the finished peppers with chopped fresh cilantro and a few more green onions. These stuffed bell peppers turn out spicy, cheesy, and delicious every time.

Mexican Stuffed Pepper Recipe

Much like the Zucchini Boats I shared a couple of weeks ago, bell peppers become vehicles for delivering a filling of spiced ground beef, black beans and corn to your mouth in this stuffed pepper recipe. And if your crew loves stuffed peppers as much as mine does, you’ll want to try this Crock-Pot Stuffed Bell Pepper Soup as well!

This recipe makes enough to serve 4-5 hungry folks but if you have good eaters in your family or more folks to serve, it can be doubled or tripled with ease. Stuffed Peppers make a great meal for company!

SaveSaved Pin Print

5 from 2 votes

Spicy Mexican Stuffed Bell Peppers

Mary Younkin

Ground beef, black beans, and corn are cooked with Mexican spices and then tucked inside fresh bell peppers to create a cheesy, flavorful filling for these Mexican stuffed peppers.

Prep Time: 10 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 25 minutes mins

Servings: 6 servings

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Permalink Post Title

Save

Ingredients 

1x2x3x

• ▢ 4 bell peppers halved with seeds removed
• ▢ 1 lb ground beef
• ▢ 2-3 tablespoons Mexican spice mix or taco seasoning adjust to taste
• ▢ 1½ cups cooked black beans or 1 can rinsed and drained
• ▢ 2 ears corn kernels removed or 1½ cups canned or frozen corn
• ▢ 1 bunch of green onions sliced thinly, dark green tops reserved for garnish
• ▢ 2 cups freshly shredded Pepperjack or Monterey Jack cheese
• ▢ ¼ cup cilantro leaves chopped small

Instructions 

• Preheat the oven to 350 degrees. In a large skillet over medium heat, brown the ground beef, season it with Mexican spices while it is cooking. Start with just 2 tablespoons of the spices and wait to add more after the rest of the ingredients are combined and you have tasted it. Adjust the amount of spices according to your heat level preference.
• When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine. Add half the cheese and stir once more.
• Place the bell pepper halves on a large sheet pan and then scoop the beef mixture into the bell pepper halves. Cover with foil and bake for 50 minutes.
• Remove from the oven, uncover and top with the remaining cheese. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving.

Nutrition

Calories: 453 kcal | Carbohydrates: 22 g | Protein: 28 g | Fat: 28 g | Saturated Fat: 14 g | Cholesterol: 93 mg | Sodium: 360 mg | Potassium: 642 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 3041 IU | Vitamin C: 104 mg | Calcium: 302 mg | Iron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 5/13/13 – recipe notes and photos updated 2/17/20}