The best Mexican Stuffed Peppers recipe – a savory, delicious dinner your whole family will love from the first bite to the last forkful!
Imagine your favorite tacos / fajitas / burritos all bundled up in bright, individual “packages”-and you’re right on target with our Mexican Stuffed Peppers! Nothing complicated about this recipe – just ground meat and cheese loaded with black beans, corn, tomatoes, and rice, seasoned with onions and taco seasoning, all stuffed into half a fork-tender, soft-baked bell pepper! Yum!
Stuffed Bell Peppers Work Several Ways!
Mexican-inspired stuffed peppers are naturally gluten-free, low-carb, and luscious! They make an easy, freezer-friendly meal-prep favorite for those who need to plan ahead! Follow the recipe “as is”, and stuffed peppers make a healthy, tasty family dinner…but with one slight adjustment (bite-sized peppers instead of full-size), the recipe transforms into the cutest, most colorful and creative appetizer ever! You’ll love these!
Other Recipes to Serve with Stuffed Bell Peppers
- Melt-in-your-mouth Honey Jalapeno Cornbread Drop Biscuits make a fantastic addition to a stuffed pepper dinner!
- Mexican Brownies with a hint of cayenne and cinnamon are the perfect follow-up dessert!
Ingredients
Shell: Large bell peppers with the top sliced off and the seeds removed. Any color works great, from green to red to yellow to orange!
Stuffing: The filling for stuffed peppers typically includes ground meat (such as turkey, chicken, or beef), onion, tomato sauce, shredded Monterey Jack cheese, cooked white rice, and canned diced tomatoes, black beans, and corn.
Seasoning: We’ll add even more flavor to the filling with a packet of your favorite taco seasoning and minced garlic. Feel free to add more cayenne, cumin, or paprika for a spicier flavor.
Garnish: Chop a small amount of fresh parsley or cilantro to sprinkle over the tops when the peppers have finished cooking. So bright, festive, and full of flavor!
How to Make Mexican Stuffed Bell Peppers
STEP ONE: Grease a 9×13 casserole dish and set aside. Preheat oven to 375. Now, wash and slice the bell peppers in half, removing the seeds (you want small “bowls”). Arrange the peppers, cut side up, in the casserole dish.
STEP TWO: In a large skillet, heat the olive oil over medium heat. Then, add the ground turkey and chopped onion, and cook until the onion is translucent and the turkey is thoroughly cooked. Add in the diced tomatoes, taco seasoning, and garlic, cooking for 2 minutes.
STEP THREE: Add in the black beans, corn and rice and mix until well combined.
STEP FOUR: Scoop the filling into each of the pepper halves, filling them slightly over. Pour the tomato sauce over the tops, then sprinkle the shredded cheese on each one.
STEP FIVE: Cover with foil and bake for 40-45 minutes. Remove the foil and broil for 1-2 minutes to brown the cheese, if desired. Garnish with parsley and serve immediately.
Tips for Success
- Poblano peppers make an excellent substitute for bell peppers!
- For a vegan option, substitute the meat with more black beans.
- Stuffed peppers taste great with a dollop of sour cream on top!
- Always cook the rice separately before adding it to the other ingredients to ensure the texture is soft and tender.
- Choose a pan that fits the number of peppers you’re using – they should be snug in the pan so they stay upright and cook evenly.
- For a softer pepper, slice off the top and place it upside down on a pan with ½ inch of water. Microwave for 5 minutes and allow to cool before filling.
How Do I Core a Bell Pepper?
To prepare peppers for stuffing, use a method that keeps the pepper in its original shape, just hollowed out. In other words, you want to end up with a bit of bell pepper “bowl”. Start by cutting off the stem with a sharp knife. Next, use a sharp paring knife or even a spoon to scrape out the white seeds and ribs, being careful not to slice open the pepper. When you’re finished, flip the pepper upside down and tap it gently so the seeds fall out. Give the inside of each pepper a quick rinse, and they’re ready to stuff!
What’s the Best Way to Store Stuffed Peppers?
Whether you’re doing meal prep or saving leftovers, stuffed bell peppers are easy to manage. Sealed in an airtight container, they will keep chilled in the refrigerator for 4-5 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven. You can also freeze just the filling, then use fresh-cut bell peppers to stuff when you’re ready to enjoy them again for dinner.
Other Beautiful Bell Peppers Recipes!
- Spinach Bell Pepper Dip
- Bell Pepper Bacon Onion Frittata
- Hawaiian Chicken Bites
- Grilled Chicken Fajita Skewers
- Onion and Bell Pepper Cheese Ball
- Cheesy Spinach and Artichoke Quinoa Stuffed Peppers
Ingredients
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken
- 1 medium yellow onion peeled and diced
- 15 ounces canned diced tomatoes
- 1 ounce taco seasoning (1 packet) see note
- 2 cloves garlic minced
- 15 ounces canned black beans drained and rinsed
- 15.25 ounces canned corn drained
- 2 cups cooked white rice
- 1 cup tomato sauce
- 2 cups Monterey Jack cheese shredded
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375 degrees F. Grease a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Wash the bell peppers, cut them in half lengthwise, and remove the seeds. Arrange the pepper halves in the prepared baking dish, with the insides facing up (so you can fill them later).
- Place a large skillet over medium heat and add the olive oil. Once hot, add the ground turkey and onion. Cook for 8-10 minutes, breaking up the turkey, until it is cooked through and the onions are softened.
- Add the diced tomatoes with the juices from the can, taco seasoning, and garlic. Mix and cook for 1-2 minutes. Stir in the black beans, corn, and rice until evenly combined.
- Divide the turkey and rice mixture evenly between the bell pepper halves. Pour 1 ounce of tomato sauce over each pepper and then sprinkle the cheese all over the top.
- Cover the baking dish with foil and bake for 40-43 minutes. Remove the foil and broil for 1-2 minutes.
- Carefully remove the dish from the oven and sprinkle with chopped parsley before serving warm.
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