These Mexican Stuffed Peppers make the perfect dinner for any night of the week. Loaded with flavor and made with ground beef, beans, and cheese this dish is full of color and flavor.
Taco tuesday is happenes each week in our house and I love swithcing it up and serving our favorite meal different ways. These Mexican Stuffed Pepper are so simple to make and have all the amazing flavors of tacos.
If you love stuffed pepper then make sure to check out my recipe for slow cooker stuffed peppers and even stuffed pepper soup.
What you need to make Mexican Stuffed Peppers:
Here is what you need to make these stuffed peppers.
- Bell peppers: Pick different colors for a festive colorful dish.
- Ground beef
- Black beans: Make sure these are drained and rinsed.
- Diced tomatoes: You can use fresh or a can of diced tomatoes drained.
- Seasoning: I used chili powder, garlic powder, and cumin. You can also use taco seasoning.
- Corn: Frozen or canned work well for this recipe.
- Cheddar cheese
- Garnish: We added salsa, sour cream, and cilantro to your peppers.
How to make Mexican Stuffed Peppers:
Step one: Get started by preheating your oven to 350 degrees F.
Step two: Then cook and crumble your ground beef in a large skillet until cooked through. Once your beef is cooked you can drain the fat as needed.
Step three: Now to your skillet add black beans, diced tomatoes, corn, chili powder, onion powder, garlic powder, and cumin. Cook for 2-3 minutes and stir until well combined and heated through.
Step four: Remove skillet from heat, add in 1 cup of shredded cheese, and stir to combine. The rest of the cheese we will use to top the peppers later.
Step five: Place pepper halves in a 9x13 casserole dish. Then spoon in the mixture from the skillet into each pepper.
- Pro Tip: Cut your peppers lengthwise and clean our the insides before stuffing. For a larger serving just cup off the top of the stuffed pepper and clean. Then you can fill the entire pepper. If you do this just make sure to pick a stuffed pepper with a flatter bottom so they can stand up in your casserole dish.
Step six: Add 1 cup of water to the bottom of the casserole dish. Cover the dish with foil then place in the oven to bake for 30 minutes.
Step seven: After the 30 minutes remove from the oven and top all peppers with remaining shredded cheese. Place back into the oven for 1-2 minutes until cheese is melted.
Step eight: Remove from the oven and serve topped with optional garnishes.
Tips and FAQ:
What can I use besides ground beef? Yes, you can use ground turkey or chicken. You can even skip the meat and try extra beans or rice instead.
How can I store leftover stuffed peppers? Once cooked and cooled you can place leftovers in an air-tight container and keep them in the fridge for up to 4 days or in the freezer for 2-3 months. When you are ready to reheat allow them to thaw and heat up in the microwave.
Make ahead of time: To save time on a busy night premake your filling. You can keep it in the fridge for up to 4 days and then stuff your peppers and bake when you are ready to serve.
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Mexican Stuffed Peppers
- 3 medium/large bell Peppers (any color, sliced in half lengthwise, seeds removed)
- 1 pound ground beef
- 15 oz black beans (1 can rinse and drain)
- 14.5 oz diced tomatoes (1 can drain)
- ½ cup corn (frozen or canned)
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups cheddar cheese shredded (or your favorite blend) and divided
- Optional garnishes: salsa, sour cream, cilantro
- Preheat oven to 350 degrees F.
- Cook and crumble ground beef in a large skillet until cooked through. Drain fat as needed.
- To your skillet add black beans, diced tomatoes, corn, chili powder, onion powder, garlic powder, and cumin. Cook for 2-3 minutes and stir until well combined and heated through.
- Remove skillet from heat, add in 1 cup of shredded cheese, and stir to combine.
- Place pepper halves in a 9x13 casserole dish. Spoon in the mix from the skillet into each pepper.
- Add 1 cup of water to the bottom of the casserole dish. Cover the dish with foil then place in the oven to bake for 30 minutes.
- Remove from the oven and top all peppers with remaining shredded cheese. Place back into the oven for 1-2 minutes until cheese is melted.
- Remove from the oven and serve topped with optional garnishes.
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