This Mexican Stuffed Peppers recipe is so flavorful, filling and simple to make. It makes a comforting all-in-one meal that is hearty, healthy and gluten-free. Learn how to make the best homemade stuffed peppers with this quick and easy recipe that is sure to be a crowd-pleaser!
You are going to love these colorful stuffed bell peppers with a fun Mexican twist. They are loaded with protein, vegetables and grains, so they provide the nutrition you need for a healthy, satisfying and balanced meal.
Tips for Making Mexican Stuffed Peppers
In this recipe, the bell peppers are cut in half, rather than the traditional way of cutting off the tops. This results in a smaller cavity to fill, which means that it takes less time for the filling to heat through in the oven. Halving the peppers rather than leaving them whole also allows for better portioning and the green stem makes a nice presentation.
I always like to parboil the bell peppers for a few minutes before stuffing and baking them. This helps speed up the cooking process and prevents the need to bake them in the oven for an hour to get them to soften up.
These baked beauties are a fantastic make-ahead meal, because they freeze really well. So, you could make a batch and then store it in the freezer. That way, the stuffed peppers are ready to go on nights when you just don’t feel like cooking.
Where to Buy Grass-Fed Beef Online
This recipe uses lean ground beef as its main source of protein. I always prefer to use grass-fed, humanely-raised meat instead of standard, factory-farmed meat. This is because organic, naturally-fed meat is much more healthy, sustainable and flavorful than conventional meat. And for the best grass-fed and organic meat, I highly recommend signing up for ButcherBox.
ButcherBox is a terrific organic meat delivery company that delivers hormone-free and antibiotic-free cuts directly to your front door. Their meat choices include 100% grass-fed and grass-finished beef, heritage breed pork, wild-caught seafood, free-range chicken, and more.
If you want to learn more about ButcherBox, I have written a comprehensive ButcherBox Review here on the blog. But if you want to explore other options for meat delivery, I wrote an article called: The Best Organic, Grass-Fed Meat Delivery Services. In that article, I review and discuss other online organic meat delivery services (in addition to ButcherBox) that might work better for you.
For this Mexican Stuffed Peppers Recipe, I recommend:
Here are some kitchen tools I suggest using to make this recipe:
- Ultra Chef Express Food Chopper – This is the one I have and it is one of my most-used kitchen tools. I use mine all the time to quickly chop up vegetables. I especially love using it to dice onions, because it saves me from all the tears!
- Pyrex Glass Bakeware and Food Storage Set – I love the versatility of this set, because you can use the same dish to bake, serve and store your food.
If you make this easy Mexican Stuffed Peppers recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
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Easy Mexican Stuffed Peppers with Black Beans and Corn
- 6 bell peppers, any color
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 (4-ounce) can diced green chiles
- 1 1/2 cups cooked white rice
- 2 medium tomatoes, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn, defrosted
- 1/2 cup shredded Mexican-blend or Cheddar cheese
- Optional toppings: Chopped green onions or fresh cilantro
- Preheat oven to 350°F. Bring a large pot of water to boil.
- Cut the peppers in half vertically right through the middle of the stem and the bottom of the pepper. Remove the membranes and seeds.
- Parboil the peppers in the pot of water for 3–4 minutes until slightly softened. Drain and place the peppers cut side up in a large baking dish.
- In a large skillet, heat the oil over medium heat. Add the onion and sauté for 4 minutes or until translucent. Add the garlic and cook for 1 minute further.
- Add the ground beef and cook, stirring constantly to break up the meat, for 5 minutes or until browned.
- Stir in the chili powder, cumin, green chiles, cooked rice, tomatoes, black beans and corn. Season generously with salt and pepper.
- Spoon the ground beef rice mixture into the peppers and sprinkle the tops with cheese.
- Bake for 15-20 minutes until peppers are tender and cheese is bubbling. Serve warm, garnished with green onions or cilantro if using.
- If you want more heat, feel free to add a few splashes of hot sauce (such as Tabasco) to the filling.
- For best results, I highly recommend using organic, grass-fed ground beef from ButcherBox for this recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
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