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Mexican Stuffed Peppers

Jennie Duncan
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. 
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, Mexican
Servings 6 servings
Calories 408 kcal


  • 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.


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.


Calories: 408kcalCarbohydrates: 24gProtein: 32gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 89mgSodium: 316mgPotassium: 735mgFiber: 8gSugar: 3gVitamin A: 900IUVitamin C: 8mgCalcium: 330mgIron: 5mg
Keyword Mexican Stuffed Peppers
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