Name: Mexican Stuffed Bell Peppers Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 8-10 medium size bell peppers (red, yellow, or orange); 2 teaspoons kosher salt; ½ teaspoon ground black pepper; 1 tablespoon vegetable oil (olive oil recommended); 1 medium-sized onion, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 pound ground beef (85% lean); 3 cloves garlic, minced; 1 (15 oz) can diced tomatoes, juices drained; 1 (15 oz) can black beans; 1 cup fresh corn; 1 cup cooked white rice or quinoa; ½ cup fresh cilantro or parsley, chopped; 1 cup water; 1 cup shredded cheddar cheese

If you’re looking for a cozy, flavorful dish that feels like a warm hug on a plate, you’ve got to try this Mexican Stuffed Bell Peppers Recipe. I absolutely love how these peppers soak up all the spices and juices from the filling, making every bite a perfect balance of hearty and fresh. Whether you’re feeding a crowd or just want delicious leftovers, this recipe will quickly become a kitchen staple.

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these staples in your pantry, which makes this recipe super accessible.
Balanced Flavors: The combination of cumin, coriander, and fresh cilantro gives the filling a vibrant Mexican flair without being overpowering.
Make-Ahead Friendly: I love prepping these in advance because they store and reheat beautifully for busy weeknights.
Customizable: You can easily swap the beef for chicken or go vegetarian with beans and veggies—this recipe adapts to what you have or prefer.

A white round pan filled with nine stuffed bell peppers, arranged closely together in three rows. The bell peppers are red, yellow, and orange, with their tops removed, showing a filling of black beans, corn, rice, melted cheese, and small green herb leaves on top. Each pepper is filled to the brim with a mix of these colorful ingredients, and the melted cheese adds a light golden texture. Some fresh green herb leaves, likely cilantro, are placed on each pepper as garnish. The pan sits on a white marbled surface, with a small bowl of cilantro to the side and two textured clear glasses of light-colored drink in the background. Photo taken with an iphone --ar 2:3 --v 7 - Mexican Stuffed Bell Peppers, stuffed bell peppers recipe, Mexican peppers, healthy stuffed peppers, easy Mexican stuffed peppers

Ingredients You’ll Need

The ingredients for this Mexican Stuffed Bell Peppers Recipe come together to create a filling that’s both hearty and fresh. I always recommend choosing colorful bell peppers — red, yellow, or orange — because their natural sweetness contrasts so nicely with the savory spices. Also, when picking canned beans and tomatoes, opt for no-salt-added versions if you’re watching your sodium.

Flat lay of eight medium bell peppers in red, yellow, and orange, a few whole brown onions, three uncracked white garlic bulbs, a small white ceramic bowl of bright yellow corn kernels, a small white ceramic bowl filled with cooked white rice, a small white ceramic bowl containing black beans, a small white ceramic bowl with diced red tomatoes (juices drained), a small white ceramic bowl of shredded orange cheddar cheese, a bunch of fresh green cilantro sprigs, a small white ceramic bowl with golden olive oil, a small white ceramic bowl of coarse kosher salt, and a small white ceramic bowl of ground black pepper, arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Mexican Stuffed Bell Peppers, stuffed bell peppers recipe, Mexican peppers, healthy stuffed peppers, easy Mexican stuffed peppers

Bell Peppers: Medium-sized work best—big enough to hold lots of filling but still cook through evenly.
Kosher Salt & Black Pepper: Seasoning inside and out helps build layers of flavor.
Vegetable Oil (or olive oil): Olive oil adds a nice richness and depth to the sautéed veggies.
Onion: Chopped finely to melt into the filling and add sweetness.
Ground Cumin & Ground Coriander: These spices are the stars that give the dish its signature Mexican touch.
Ground Beef: I use 85% lean for a balance of flavor and moisture, but turkey or chicken would be great alternatives.
Garlic: Minced fresh garlic adds a punch of aroma and flavor.
Diced Tomatoes: Make sure to drain the juices well to avoid a soggy filling.
Black Beans: Rinsed and drained—they add protein and texture.
Fresh Corn: Adds natural sweetness and pops of color.
Cooked White Rice (or Quinoa): This helps bind the filling and makes it more satisfying.
Fresh Cilantro or Parsley: Chopped fresh herbs brighten the entire dish.
Water: Used for baking to help steam the peppers and keep them tender.
Shredded Cheddar Cheese: Melts perfectly on top for that irresistible gooey finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Mexican Stuffed Bell Peppers Recipe is—you can easily tailor it to fit your taste buds or dietary needs. Over time, I’ve discovered a few fun ways to switch things up without losing the heart of the dish.

Vegetarian Version: Instead of ground beef, try extra black beans, chopped mushrooms, or lentils for a plant-powered filling that’s just as satisfying.
Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the filling if you like a little heat; I like mixing it in so it’s balanced throughout.
Cheese Swap: Use pepper jack or a Mexican blend cheese for more flavor variation.
Gluten-Free: Simply swap white rice for quinoa or cauliflower rice, and you’re good to go.

How to Make Mexican Stuffed Bell Peppers Recipe

Step 1: Prepare and Season the Peppers

Start by cutting the tops off each bell pepper. This creates a perfect little bowl to fill later. Don’t toss those tops just yet—they get chopped and added to the filling, which saves waste and adds more veggie goodness. I like to season the inside of each pepper with kosher salt and black pepper to give them a little flavor boost before baking. Then, arrange the peppers upright, snugly in your baking dish or cast iron skillet, so they stay in place while cooking.

Step 2: Make the Flavorful Filling

In a large pot, heat your oil over medium heat. Toss in the chopped onion, chopped pepper tops, ground cumin, ground coriander, salt, and pepper. Cook everything together, stirring often, until the onions and peppers soften—this usually takes about 5 to 7 minutes. Next, add your ground beef and break it up with a wooden spoon. Cook until the meat is no longer pink, about 6 to 8 minutes. Once the beef is browned, stir in your minced garlic and cook just 30 seconds—don’t overcook this or it’ll turn bitter.

Pour in the diced tomatoes (make sure you’ve drained the juices), black beans, and fresh corn. Cover with a lid and bring everything to a boil, then reduce heat and let it simmer for 3 to 4 minutes. This melding of flavors is where the magic happens. Taste and adjust seasoning as needed. Remove from heat and fold in the cooked rice and chopped cilantro. This final stir makes the filling wonderfully cohesive and fresh.

Step 3: Stuff and Bake

Now, carefully fill each bell pepper with the hearty mixture—don’t be shy; load them up! Sprinkle a generous handful of shredded cheddar on top of each stuffed pepper. Pour a cup of water into the bottom of your baking dish; this little trick helps steam the peppers so they become tender but not mushy. Cover the whole dish tightly with foil or parchment paper to trap steam, then bake at 375°F for about 50 to 55 minutes. You’ll know they’re ready when the peppers are soft and the cheese is bubbly and golden.

When I first tried this recipe, I was worried the peppers might be tough, but that water and cover method is a game-changer. It keeps everything moist and perfectly tender.

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Pro Tips for Making Mexican Stuffed Bell Peppers Recipe

Choosing Peppers: Pick peppers that stand upright and aren’t too small—this helps with stuffing and even cooking.
Drain Tomatoes Well: I learned the hard way that juicy tomatoes can water down the filling if you don’t drain them first.
Use Fresh Herbs: Adding cilantro right at the end keeps the flavor bright and fresh, rather than wilted or overcooked.
Cover While Baking: Don’t skip covering the peppers—it traps steam and softens them without drying out the filling.

How to Serve Mexican Stuffed Bell Peppers Recipe

A white round pan is filled with nine stuffed bell pepper halves arranged in three rows, featuring vibrant yellow, orange, and red colors. Each pepper is filled with a mixture of brown rice or quinoa, black beans, corn, small pieces of red and yellow bell pepper, topped with melted yellow cheese and fresh green cilantro leaves. The peppers have a slightly shiny baked texture on top, showing a mix of soft melted cheese and cooked filling. Two woman’s hands hold the pan handles on each side, with one wearing a blue denim long-sleeve shirt. The background surface is white marble, with white patterned plates and two glasses of white wine nearby. photo taken with an iphone --ar 2:3 --v 7 - Mexican Stuffed Bell Peppers, stuffed bell peppers recipe, Mexican peppers, healthy stuffed peppers, easy Mexican stuffed peppers

Garnishes

I’m a huge fan of topping these peppers with a sprinkle of extra fresh cilantro—it adds a lovely pop of green and freshness. Sometimes I add a dollop of sour cream or a squeeze of lime juice for that extra zing that brightens all the flavors. A few sliced green onions or chopped avocado on the side also take it to the next level.

Side Dishes

These stuffed peppers are filling enough on their own, but when I want to round out the meal, I usually serve them with a simple side salad or some Mexican street corn salad (elote style). Sometimes, my family loves chips and guacamole on the side too—that crunch contrasts nicely.

Creative Ways to Present

For special occasions, I’ve served these peppers standing tall on a long rustic platter with colorful sides like black bean salad and fresh salsa around them. Festive paper napkins and a sprinkle of chopped green onions on top always impress my guests. You can also hollow out mini bell peppers for appetizer-sized versions—so fun for parties!

Make Ahead and Storage

Storing Leftovers

These peppers keep beautifully in an airtight container in the fridge for up to 4 days. I usually reheat them wrapped in foil or covered loosely with a lid to keep the peppers moist and the cheese melty. The filling tends to taste even better the next day as the flavors mingle.

Freezing

I’ve frozen leftover stuffed peppers without any trouble. After cooling completely, wrap each pepper tightly in plastic wrap and then foil before freezing. They stay good for up to 3 months. It’s perfect to prep ahead and just bake fresh when you want—a real lifesaver on busy nights.

Reheating

When I reheat frozen or refrigerated peppers, I like to thaw them in the fridge overnight first. Then, bake in a 350°F oven covered with foil for about 20 minutes until warmed through. This method helps keep peppers tender and prevents the filling from drying out.

FAQs

Can I make Mexican Stuffed Bell Peppers Recipe vegetarian?

Absolutely! Simply skip the ground beef and add extra black beans, lentils, or chopped mushrooms to keep the filling hearty and protein-packed. You can also add more corn or even diced zucchini for added veggies.
How do I know when the peppers are done baking?

When the bell peppers are tender to the touch with a fork but not mushy, and the cheese on top has melted and browned slightly, they’re ready to come out of the oven. The baking time is usually around 50-55 minutes at 375°F.
Can I use different types of cheese in this recipe?

Definitely! Cheddar works great, but you can also use pepper jack, Monterey Jack, or a Mexican cheese blend. For a lighter touch, mozzarella is also delicious.
Is it okay to use frozen bell peppers?

Fresh bell peppers are best because they hold their shape and texture during baking. Frozen peppers can become watery and mushy when cooked, so I don’t recommend them for this stuffed pepper recipe.
Can I use quinoa instead of rice?

Yes! Quinoa makes a great gluten-free substitute and adds a slightly nutty flavor. Just be sure to cook it ahead of time before mixing into the filling.

Final Thoughts

This Mexican Stuffed Bell Peppers Recipe has been such a winner in my kitchen—I remember the first time I made it, my family kept asking for seconds and even thirds! It strikes a perfect balance between simple ingredients and bold, comforting flavors. I hope you enjoy making and sharing it just as much as I do. It’s an approachable, satisfying meal that feels special without being complicated—just like a great dinner with friends should be.