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Close-up side view of Mexican Stuffed Peppers in a white serving dish.
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5 from 3 votes

Mexican Stuffed Peppers with Ground Beef (Easy & Healthy)

This Mexican Stuffed Peppers with Ground Beef recipe is so easy to make. A comforting all-in-one meal that is healthy and gluten-free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: American, Mexican
Keyword: Mexican Stuffed Peppers, Stuffed Peppers with Ground Beef
Servings: 6 servings
Calories: 281calories


  • 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 brown 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.


  1. If you want more heat, feel free to add a few splashes of hot sauce (such as Tabasco) to the filling.
  2. For best results, I highly recommend using organic, grass-fed ground beef from ButcherBox for this recipe.
  3. 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.


Calories: 281calories | Carbohydrates: 30g | Protein: 23g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 141mg | Potassium: 802mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4490IU | Vitamin C: 161mg | Calcium: 80mg | Iron: 4mg