Mexican Stuffed Peppers

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!

More Mexican Inspired Recipes

• Baked Chicken Taquitos
• Loaded Nachos Recipe
• Easy Taco Casserole
• Oven Baked Chicken Tostadas

Tools we love

• Lodge Enameled Cast Iron Dutch Oven
• Stainless Steel Heavy Duty Roasting Pan
• Taco Seasoning

How to Make Mexican Stuffed Peppers

Mexican Stuffed Peppers

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!

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: mexican stuffed peppers

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 194kcal

Author: April Woods

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

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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

Want to make it vegetarian? Skip the pork and use an extra cup of brown rice and cup of black beans!

 

If you want to freeze your peppers, do is before baking.

For individual reheating (like in the toaster oven) wrap each pepper tightly in foil and freeze in a freezer bag. For family style, pack upright into a casserole dish and seal well with foil, OR you can freeze the stuffing on its own!

 

Calories are automatically generated. For best results calculate based on your exact ingredients.

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Nutrition

Calories: 194kcal

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Original publish date: 01-2012