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. It was a hit, as always, and I started thinking about other ways I could incorporate stuffed peppers into meals.
Mexican Stuffed Peppers
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. Mexican spices are a natural pair to peppers and we were all thrilled with the results.
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.
How to Make Stuffed Peppers
Bell Peppers become vehicles for delivering a filling of spiced ground beef, black beans and corn to your mouth in this stuffed pepper recipe.
To make stuffed peppers, start by cutting your bell peppers in half lengthwise and removing the seeds. Brown ground beef on a skillet, then add corn, beans, spices and green onions.
After scooping the prepared filling into the bell pepper halves, bake the stuffed peppers for about 20 minutes. Sprinkle a little cheese (or a lot of cheese if you’re like me!) on top of the peppers and continue baking for another few minutes until the cheese melts.
Pepperjack 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. You can use shredded cheese or thin slices and 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 are spicy, cheesy and delicious with each and every bite.
My whole family enjoyed these peppers and I’m sure to be making them again!
Mexican Stuffed Bell Peppers
Feel free to prep the filling in advance and store it in the fridge 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!
This recipe makes enough to serve about four 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!
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.
- 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
- 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 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.
- 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!