They are stuffed with two of my favorite ingredients – black beans and corn. The addition of ground beef gives these Mexican-inspired stuffed peppers that extra boost of protein, while the cumin and coriander provide those Mexican flavors I’ve been craving! This is a great recipe that you can add to your collection of dinner and beef recipes as you are planning your weekly dinner menu. Plus, this post includes all my tips on how to pick, prepare, stuff, and cook bell peppers for the most delicious (and foolproof) stuffed bell pepper recipe.
How To Make This Recipe?
This Mexican Stuffed Bell Pepper recipe can be made in 3 folds.
Sweet, Summer Yellow, Orange or Red Bell Peppers: While shopping for peppers, I recommend picking ones that are in similar size so that they will cook at the same time.Yellow OnionGround Cumin and Coriander – I used two of my favorite Mexican spices but you can also use your favorite taco seasoningGround Beef, I used the 85% lean varietyGarlicCanned, Diced TomatoesCanned Black Beans, rinsed and drainedFresh Corn Kernels, but frozen can be substitutedCooked White Rice or QuinoaFresh Cilantro, or Parsley if you don’t like the flavor of cilantroShredded Cheddar Cheese, I prefer White Cheddar, but any version will do
First, prepare the bell peppers.
How to Prepare The Bell Peppers?
To prepare bell peppers:
Cut the tops of the peppers with a small paring knife and set aside. Remove the seeds and ribs (aka white membranes) with a large spoon and discard, as you will no longer need the insides. Lightly salt each pepper with a pinch of salt. Alternatively, you can brush the insights lightly with olive oil as well.Chop the remaining tops to use in the filling. Place peppers cut side up in a baking dish or cast-iron skillet, fitting in as many as you can (my skillet only fit 9, but if you can get 10, go for it!).
Second, preheat the oven to 375 degrees and prepare the filling. In a large skillet, heat the oil over medium heat. Place the chopped onions, peppers, cumin, coriander, salt, and pepper in the pot, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the ground meat, using a wooden spoon to break up any large pieces, and cook until everything is combined and meat is cooked, 6-8 minutes. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes. Taste the beef mixture for seasoning and adjust, if necessary. Off the heat, add the cooked rice and cilantro and give it a gentle toss. Finally, assemble the peppers. Divide the filling amongst the peppers, filling each pepper as evenly as you can, and top each pepper with a generous amount of shredded cheese. Fill the bottom of the pan with a cup of water (more on that later), cover with aluminum foil (or parchment paper), and bake until the peppers are softened, the filling is heated through, and the cheese is melted about 50-55 minutes. Garnish with cilantro and enjoy!
How To Cook Stuffed Bell Peppers
After doing much research, I found several recipes that partially cook the peppers first and then bake them in the oven as I did with my Middle Eastern Stuffed Peppers recipe. A properly cooked stuffed bell pepper is when the bell pepper is cooked all the way through while the filling is thoroughly warmed through, but still moist. There are techniques to par-boil them, pre-bake them, or even stick them in the microwave! However, with the help of this Kitchn’s post, I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish or skillet, cover, and simply bake in the oven. The water at the bottom of the dish provides moisture so that the peppers will steam and cook evenly all the way through.
Can I Make This Recipe Ahead Of Time?
Yes! These Mexican stuffed bell peppers with black beans and corn can be prepped 1-2 days in advance. Follow the recipe up to assembling the peppers, but do not add the water or top with the cheese. Cover and refrigerate until ready to bake. Once ready, remove from the fridge at least 30 minutes before baking. At this point, you can preheat your oven, add the water to the bottom of the pan, and top with the cheese. Cover and bake for 50-55 minutes, or until completely warmed through.
How To Freeze:
Freezing your Mexican stuffed peppers is a huge time saver and a smart way to enjoy meals throughout the week. Frozen stuffed bell peppers will last in the freezer for up to 3 months. To freeze properly:
How To Reheat:
To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through. To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.
Best Peppers To Use For This Recipe
The sweet red, orange, and yellow bell peppers you can find at the market or grocery store this time of year are the best. If I had to choose, Mexican stuffed yellow peppers are my favorite, but I like to use a combination of colors to give it that special eye appeal. By all means, use any color combination that suits you!
Other Mexican Inspired Recipes You Might Like
Mexican Quinoa RecipeBest Vegan Chili RecipeMexican Corn RecipeVegan Mexican Sauce Mexican Corn SaladCorn Tortilla RecipeMexican Egg BakeMexican Street Corn Pasta SaladNeed more inspiration? Check out all our Mexican recipes
This recipe was originally published in July 2019. It is updated with additional helpful information with no changes to the original recipe in July 2021. While I think the version I shared below is more of an authentic Mexican Stuffed Pepper recipe, I also wanted to share a few ideas in case you have family members who may need a different variation of this recipe:
No Rice/Without Rice
Even though a recipe for stuffed bell peppers with rice is always fun, if you are trying to reduce your carb intake, stuffed peppers without rice is another way to go. To still get the texture profile of rice and account for the volume, simply replace it with 1 cup of cooked quinoa (my preferred recipe) for an added boost of plant-based protein.
Low Carb
Low carb Mexican stuffed peppers can be made easy by swapping out the cooked rice or quinoa for 1 cup cauliflower rice or riced broccoli. Their textures are just about the same, so no one will ever know!
With Ground Turkey
Mexican stuffed peppers with ground turkey is a leaner variation as compared to stuffed peppers with ground beef. If you want a super lean stuffed pepper, use ground white turkey breast. For a bit of a fattier version, go with the richer ground dark turkey thigh. You could also try a mix of each for the best of both worlds! When I make it with ground turkey I also add a teaspoon of Italian seasoning to make it even more flavorful.
Tex Mex
Tex Mex stuffed peppers have a bit of a different flavor profile than the Mexican version. To change it up, substitute the diced tomatoes with a 12 oz jar of your favorite salsa, adding 2-3 Tablespoons water to the mixture to account for the smaller volume, and replace the shredded cheddar with shredded Pepper Jack cheese – yum! And if you want, top it off with a dollop of sour cream as well.
Slow Cooker Method
To make them in a crockpot: PRO TIP: To ensure the peppers fit into the bowl of your slow cooker, you will need an 8-10qt size for this recipe. Just think of it like this – each pepper takes up 1 qt (9 peppers = 9 quarts). If your slow cooker is on the smaller size (5-6qt), simply halve the recipe.
