Mexican Stuffed Peppers are a simple and delicious recipe! Cheese, beans, rice, peppers and seasoned ground meat come together to knock it out of the park. Put this one on your dinner meal plan now!
Mexican Stuffed Bell Peppers are like like tacos in a delicious pepper shell. I love making these Easy Mexican Stuffed Peppers in a big batch (hint: use your turkey roasting pan!) and freezing some for later. They are perfect to keep on hand for busy nights or to give to friends and family in times of joy or need.
Taco stuffed peppers are also a great alternative to casseroles when you want a simple meal that can be made ahead and fed to a crowd.
Mexican Stuffed Peppers
Mexican Stuffed Peppers Ingredients
- Mild pork sausage – Browned. You could also use ground beef, ground chicken, or ground turkey sausage!
- Bell peppers – Any color sweet bell pepper works. I like to grab a mixed bag for the fun colors.
- Sweet yellow onion – Diced.
- Garlic – Minced.
- Taco seasoning – Grab a packet of seasoning from the international aisle.
- Black beans – Canned black beans work great in this recipe.
- Rice – White rice or brown rice are both good options.
- Finely shredded Mexican blend cheese – This is also sometimes called Fiesta blend cheese.
- Optional – Diced jalapeno pepper (or try our pickled jalapeno recipe!).
- Garnishes – sour cream, roasted tomato salsa, fresh pico de gallo salsa, salsa con queso, guacamole
How do you make Mexican stuffed peppers? (Step-by-step)
⭐ First, cut the top off of each pepper, clean insides and set hollowed peppers aside. Cut away stems from tops and dice remaining pepper pieces.
⭐ Then, saute diced pepper, onion and garlic until onions and pepper are soft and translucent.
⭐ Next, in a large bowl, combine sausage, diced pepper, onion, garlic, rice, beans, taco seasoning and two cups of cheese. Mix thoroughly and stuff tightly into hollowed peppers.
⭐ Finally, place peppers upright in a large covered roaster or casserole dish. Bake covered. Remove cover and sprinkle remaining cup of cheese over peppers. Broil high until cheese is melted and starting to bubble.
I am very angry at myself over this recipe for Mexican Stuffed Peppers. Also? I’m mad at everyone who’s had stuffed peppers and not told me how completely fabulous they are. I have wasted YEARS of my life not eating stuffed peppers. Ridiculous.
I hope these change your life like they’ve changed mine. Stuffed Mexican Peppers have officially joined the regular meal rotation in our home. Hoorah!
If you’re in the mood for tacos, but maybe also something a little different, these are just what the doctor (cook?!) ordered. Easy Mexican Stuffed Peppers are savory and delicious, and super easy to modify if you want to mix things up a bit.
Change the pork for chicken, or the rice for more beans. Add some jalapeno for a kick, and swap the beans for corn cotija cheese. Or, hey. Leave the recipe as it is. Because, it’s seriously delicious. Seriously!
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How to Make Mexican Stuffed Peppers
Mexican Stuffed Peppers
Ingredients
- 16 ounces 1 pound mild pork sausage, browned*
- 8 large bell peppers
- 1 small sweet yellow onion diced
- 1 tablespoon garlic minced
- 1 package taco seasoning 1.25 ounces
- 2 cups black beans I used canned
- 2 cups cooked brown rice
- 3 cups finely shredded Mexican cheese blend
- optional: diced jalapeno pepper
- optional garnishes: sour cream salsa, salsa con queso, guacamole
Instructions
- Cut the top off of each pepper, clean insides and set hollowed peppers aside. Cut away stems from tops and dice remaining pepper pieces.
- Saute diced pepper, onion and garlic for about 15 - 20 minutes, until onions and pepper are soft and translucent.
- In a large bowl, combine sausage, diced pepper, onion, garlic, rice, beans, taco seasoning and two cups of cheese. Mix thoroughly and stuff tightly into hollowed peppers.**
- Place peppers upright in a large covered roaster or casserole dish. Bake covered at 350 degrees for 45 minutes. Remove cover and sprinkle remaining cup of cheese over peppers. Broil high for about three minutes (until cheese is melted and starting to bubble).
- Enjoy!
- WAIT! don't forget the garnishes. Check out my Restaurant Style Salsa Recipe, Simple Guacamole Recipe, and Bacon Salsa Con Queso Recipe!
Notes
Nutrition
Original publish date: 01-2012
Jo-Lynne {Musings of a Housewife} says
These look SO GOOD!
Anonymous says
My husband and I LOVE stuffed peppers! Usually make the Italian version, but sometimes do the Mexican kind as well. I actually add the cheese to the filling mixture and put salsa on the top. Delicious!!
Erin says
Ive made them w boca crumbles too.
Made in Sonoma says
My boyfriend found your blog some how and now won't stop e-mailing me your links, "make me this…", "you should make this one!". It's too funny. What a yummy recipe! I'm going to try to make it on Sunday.
Anonymous says
Dumb question do you cook the rice before the put it in there? What top are you removing? The pepper or the pot's top?
MommyNamedApril says
hi anon – yes, cook the rice first – recipe calls for 2 cups cooked brown rice. i'm not sure where you're referencing the top removal? i don't cook my peppers with their tops on as i instruct you to chop the salvageable part of the top and include it in your stuffing mixture. i sure hope that helps 🙂 best, april
Debra Lucas says
I think she was referring to your instructions to remove the top (lid) from the roasting pan. 🤣
Kathleen Makkreel says
Love love stuffed peppers and I plan to try this version sounds so good! Yum to everything else as well.
buddy says
yiuy
Anonymous says
These were delicious, but the peppers were still hard. Cooked almost 1hr and still would not soften. Should I have put water in the pot. Any suggestions would be helpful.
Misty Moore says
When I make stuffed peppers I usually put the peppers into not quite boiling water for about 10-15 minutes that lets them get a little soft before the cooking process.
larry says
WOW just what I was searching for. Came here by searching
for stuffed peppers
Jaleesa Bolins says
Bela Página ;)|
Stephanie says
These stuffed peppers are the best! They’re easy to make and always turn out delicious!
Julie Blanner says
We love these stuffed peppers! They are so full of flavor, and easy to make.
Betsy says
YES! Mexican stuffed peppers are so perfect! Of course Mexican flavors marry well with Bell Peppers! Love this!!!
Pam Dana says
I made these for a dinner party and everyone loved them! Thank yoU!
Natalie says
Mmmm…these are so good!! I love all the flavors going on. These are the perfect main dish or appetizer for gatherings!
MaryAnn says
I love stuffed peppers & can’t wait to try these. But I’m curious why your verbiage describes using ground beef, yet the recipe ingredients calls for ground pork. I like pork better, so I’d use that even if it said beef, and I’d also use ground turkey or ground bison before beef, because ground beef bothers my stomach.
April Woods says
Just a typo (fixed now), we use ground pork sausage. Really though you can use whatever meat you like! xo
Vivian says
Do you drain the beans?