Mexican Stuffed Peppers

Mexican Stuffed Peppers are made with colorful bell peppers filled with seasoned beef, rice and a fresh pico de gallo sauce then topped with cheese and baked until tender and golden. I like to serve the delicious peppers on a bed of charred corn with fresh tomatoes, avocado and multigrain chips on the side. This easy, no fuss dish is perfect for a weeknight meal.

Mexican Stuffed Peppers

Mexican Stuffed Peppers On A Bed Of Charred Corn

This is a recipe that is easily adjusted to your own family’s preferences. Spices can be altered so that the stuffed peppers are as mild or hot as you like. Not cheesy enough, add some extra to the stuffing mixture but make sure to use a cheese that melts nicely. If you don’t care for beef, ground turkey makes a good substitute. Want something heartier, add some black beans to the mix. If you don’t want to prepare your own fresh pico de gallo, you can use a store bought refrigerated product or even a jarred salsa…just be sure to check the nutrition label as some jarred salsas are very high in sodium and sugar. And finally, you can eliminate the beef and double the cooked rice for a healthy vegetarian meal. If you do decide to make this a meatless meal, I would suggest adding a little more seasoning for extra flavor.

Mexican Stuffed Peppers

Serves 2 to 4 depending on the size of the peppers, adjust the recipe accordingly.

Preheat oven to 350 degrees.

  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ancho chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 2 tsp. cumin
  • 1/2 tsp. dried oregano
  • salt and pepper to taste
  • 2 bell peppers, cut in half from top to bottom and seeded
  • 1/2 lb. lean ground beef or turkey (1 c. cooked and drained of fat)
  • 2 Tbsp. olive oil, divided
  • 1/2 c. chopped onion
  • 2 cloves garlic, minced
  • 1 c. cooked rice
  • 1 tsp. chipotle Tabasco
  • 1 c. homemade pico de gallo (see recipe below) or store bought fresh pico de gallo
  • 1/4 c. grated Monterey Jack or cheddar cheese

Mix the smoked paprika, chili powder, garlic and onion powders, cumin, oregano, salt and pepper together and set aside.

Place the peppers cut side down on a plate, cover with plastic wrap and steam for 3 minutes in a microwave. Carefully remove plastic wrap, drain any liquid, turn cut side up and let cool. (Optional step to reduce baking time and ensure the peppers are tender.)

Cook the ground beef in a sauté pan, breaking up any large chunks, about 5 minutes then drain any accumulated fat off the meat. (If you use turkey, you may have to add a teaspoon of oil while cooking to prevent sticking.) Add 1 tablespoon olive oil to the pan and when hot add the onion and cook until soft. Add the garlic and cook an additional minute. Add the spice mix, the cooked rice, chipotle Tabasco and the pico de gallo and mix well. Taste and adjust the seasonings to your taste. Remove from heat a let cool slightly.

Place peppers in a baking dish or on a foil lined baking sheet and drizzle with the remaining olive oil. Fill the peppers with the beef and rice mixture and sprinkle with the cheese. Place in a preheated oven and bake for about 30 minutes until the mixture is hot and the cheese is just starting to brown. Remove from the oven and serve.

Pico de Gallo (Salsa Fresca)

  • 2 large tomatoes, chopped
  • 1/4 red onion, chopped
  • 1 – 2 jalapeño, stemmed, seeds removed and diced (depending on desired spiciness)
  • 1 clove of garlic, minced
  • 1/4 c. chopped fresh cilantro
  • juice from a fresh lime
  • 1/4 tsp. cumin
  • salt and pepper to taste

Toss the tomatoes, onion, jalapeño, garlic, cilantro, and lime juice in a small bowl; season with the cumin, salt and pepper. Let sit for at least 10 to 15 minutes for the flavors to meld.

fresh mexican ingredients

Fresh Mexican Ingredients


Mexican Stuffed Peppers

Mexican Stuffed Peppers

These colorful Mexican stuffed peppers make a terrific weeknight meal as the filling can be made in advance and refrigerated until needed. The recipe is easily doubled and any leftover filling can be used in tacos, burritos or as a topping on nachos or salads. I hope you try this flavorful, quick and easy meal that is budget friendly and perfect for the next time you want a taste of Mexico on your plate.


About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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28 Responses to Mexican Stuffed Peppers

  1. Sounds so fresh and delicious! And the colors are beautiful, too – we always eat first with our eyes!

  2. Love the idea of stuffing half peppers this way. Looks delicious! 🙂

  3. Great ideas for serving Mexican style stuffed peppers. Love the sides and sauce, Looks so delicious.

  4. An oldie but a goodie! I haven’t made stuffed peppers in ages, and I love the presentation on a bed of roasted corn kernels. Great change up for taco Tuesday!

  5. kitchenriffs says:

    So pretty! I haven’t had stuffed peppers in years. Now I’m SO hungry for them! Nice recipe — thanks.

  6. Gary says:

    I really like the idea of serving on charred corn for the different texture.

  7. Mad Dog says:

    I love stuffed peppers – one is never enough, especially with your salsa!

  8. Stuffed peppers are always such fun to present, and to eat!

  9. Karen, I haven’t made stuffed peppers in several years and I don’t know why…we have always loved them. Served on a bed of charred corn is a nice presentation. Thanks for sharing your recipe!

  10. Carolyn Jung says:

    Guilty as charged — I’d add more cheese, well, just because one can never have enough melty, gooey cheese. 😉

  11. Stuffed peppers are so delicious and with TEX MEX seasonings even better. You fresh ingredients for pico de gallo look amazing. Just bursting with loads of flavor. Hope you are doing well.

  12. I adore stuffed peppers! These look fantastic with Mexican flavours.

  13. ladyfi says:

    Great idea and looks tasty too.

  14. That looks delicious and I love the idea of adding blackbeans too!

  15. Larry says:

    I love Mexican flavors and know I would enjoy these delicious looking peppers.

  16. Penny at Enjoying The Simple Things says:

    I love stuffed peppers and these sound wonderful!

  17. chef mimi says:

    I love these. I mostly love that you can do just about anything with the ingredients to stuff the peppers! Love the corn underneath.

  18. Karen, these look fabulous and I love that you served them on seasoned corn. YUM!

  19. Eva Taylor says:

    This dish looks delicious, the colours are outstanding! The flavours are spot-on too.i bet they’ll freeze well too.

  20. I absolutely love stuffed peppers, Karen! The idea of putting a Mexican twist on ’em is mouthwatering. And I think I might have all of the ingredients to make these already! Talk about a delicious comfort food recipe!

  21. lulu says:

    Karen, every one of your recipes is one I try and it’s always a winner. Love the way you’ve played your peppers.

  22. mjskitchen says:

    Oh YUM! I adore the stuffing in this peppers. Pico de gallo is something that I can never get enough of and it just sound perfect for flavoring this dish. Thanks Karen!

  23. nancyc says:

    These Mexican Stuffed Peppers sound great! I’m a big fan of stuffed peppers! 🙂

  24. sherry says:

    i used to make an italian version of this with anchovies and tomatoes. Delicious either way!

  25. We make stuffed peppers here too only we make them with rice and ground beef. They look absolutely mouthwatering since I am a big fan of Mexican!

  26. Looking mighty good there. I love stuffed peppers.

  27. Colour and deliciousness is the best food combo I can think of! Thanks for offering up both in this recipe.

  28. I Wilkerson says:

    I love ripe peppers–this would be so good. Can’t wait for the CSA harvest now!

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