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Spicy Mexican Stuffed Bell Peppers

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Spicy Mexican Stuffed Bell Peppers recipe by Barefeet In The Kitchen

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. When bell peppers went on sale last week, I jumped at the chance to make Crock-Pot Stuffed Bell Pepper Soup.

With the bell peppers still on sale this week, I decided to play with some Mexican flavors this time and it was a great idea. 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. My whole family enjoyed these peppers and I’m sure to be making them again!

I served the peppers with a simple side of Roasted Broccoli, but they would also be delicious with Chipotle Lime Rice or Spanish Rice.

 

Spicy Mexican Stuffed Bell Peppers recipe by Barefeet In The Kitchen
Print
Spicy Mexican Stuffed Bell Peppers
Servings: 4 -5 servings
Ingredients
  • 4 bell peppers halved with seeds removed
  • 1 lb ground beef
  • 2-3 tablespoons Mexican spice mix or taco seasoning adjust to taste
  • 1 1/2 cups cooked black beans or 1 can rinsed and drained
  • 2 ears corn kernels removed or 1 1/2 cups canned or frozen corn
  • 1 bunch of green onions sliced thinly, dark green tops reserved for garnish
  • 1/4 cup cilantro leaves chopped small
  • 1-2 cups shredded or thinly sliced Pepperjack cheese
Instructions
  1. 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.
  2. When the meat has browned add the beans, corn, and the white and light green portions of the sliced green onions. Stir to combine and then scoop the filling into the bell pepper halves. Place the  bell pepper halves in a large baking dish. After the bell peppers are filled, pour about a cup of water into the bottom of the pan.
  3. Bake for 20 minutes, then top with as much or as little cheese as you like. Bake for an additional 5-10 minutes, until the cheese has melted. Sprinkle with remaining green onions and cilantro before serving. Enjoy!

 

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    Okay, this may end up making me change my mind about stuffed peppers. I always have the image of the green peppers my mom used to stuff and it gives me fright! These stuffed peppers look amazing!!!
    Reply

  6. Monet says

    These look delicious and Ryan loves stuffed bell peppers too. We are always happy to add some Mexican flair to our dinner dishes, so we'll be making this soon! Thank you for sharing!
    Reply

  8. Christine Farrell says

    Filling is excellent!! Cooling before eating as I type...much better than the traditional stuffed peppers with rice! Easy healthy meal. I used young serrano peppers in filling and homegrown bell peppers for stuffing. Seasoned as recommended, voilia! May try filling in a taco casserole recipie, quite versatile!!
    Reply

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