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Mexican-Style Stuffed Peppers

Mexican stuffed peppers with taco-seasoned ground beef, Mexican rice, black beans, and melty cheese baked until golden. Vibrant bell pepper halves are filled generously and finished uncovered for bubbly, browned tops.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Cuisine: Tex-Mex
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers (any color) tops cut off and seeds removed
Taco beef filling
  • 1 lb ground beef
  • 1 taco seasoning (1 packet)
  • 0.5 cup water
Mexican rice and beans
  • 1 cup cooked Mexican rice
  • 1 can (15 oz) black beans, drained
  • 1 cup salsa
  • 1 cup corn kernels
Cheese topping
  • 1.5 cups Mexican cheese blend, shredded
Serving
  • 1 sour cream
  • 1 cilantro
  • 1 jalapeños

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F (190°C). Make sure the rack is positioned in the middle for even browning.
Cook the taco beef
  1. Brown ground beef in a skillet until no longer pink, then drain excess fat. Add taco seasoning and water, and simmer for 3 minutes to thicken slightly.
Mix the filling
  1. Stir in cooked Mexican rice, black beans, salsa, and corn until fully combined. Cook for 1–2 minutes just to heat through and meld flavors.
Prep the peppers
  1. Cut tops off the bell peppers and remove seeds, then stand them in a baking dish. For softer peppers, par-cook in the microwave for 3 minutes.
Assemble and bake
  1. Fill each pepper generously with the beef mixture, then top with shredded Mexican cheese blend. Press the cheese lightly so it stays on top during baking.
Bake until golden
  1. Pour 1/4 inch of water into the bottom of the dish, cover with foil, and bake for 25 minutes. Uncover and bake for 10 more minutes until the cheese is golden and bubbly.
Serve
  1. Serve hot with sour cream and cilantro, and add jalapeños to taste. Let stand 2 minutes so the filling sets slightly before slicing or scooping.

Notes

Pro tip: keep the cheese on top even coverage for the best golden, bubbly finish—if your filling seems dry, add a splash of water before filling. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat covered in a 350°F oven or microwave until hot. Freezing is not recommended due to texture of peppers, but you can freeze the taco beef mixture separately for up to 2 months. For a lighter option, use reduced-fat Mexican cheese blend and swap half the ground beef with extra-lean beef.