Mexican Stuffed Peppers are loaded with taco-seasoned beef, rice, beans, and cheese, baked inside tender bell peppers for a hearty all-in-one dinner.
Author’s Notes
Protein to the Rescue!
Mexican Stuffed Peppers loaded with flavor.
I really do love carbs. This focaccia grilled cheese has shown up on my table more times than I should admit this week. TikTok keeps reminding me it’s not exactly protein-packed, haha. So, here I am balancing things out with these low-carb stuffed peppers that are packed with protein.
They are so delicious and actually remind me of my favorite bell pepper nachos. The filling has beef, beans, rice, and veggies all mixed together with the best spice blend. Everything cooks in one pan, even the rice, which makes this recipe simple and extra flavorful.
Mexican Stuffed Peppers Ingredients
| Ingredients | Notes & Tips |
|---|---|
| Bell peppers | Choose large, evenly sized peppers with four bumps on the bottom so they stand upright and cook evenly. |
| Olive oil, onion, garlic | Sauté until fragrant to build a flavorful base for the filling. |
| Ground beef & spices | Use lean beef for less grease, and toast the spices in the pan for deeper flavor. |
| Tomato paste, rice, corn, chicken broth, black beans | Let the rice simmer in the broth to soak up flavor, and try fire-roasted corn for an extra boost. |
| Cilantro, cheddar cheese, avocado, sour cream | Add fresh cilantro for brightness, or swap in green onions if you prefer. Don’t skip the toppings–they really seal the deal! |
Mexican Stuffed Peppers Tips
- Mix cheeses: Try Monterey Jack or Pepper Jack along with cheddar for extra flavor!
- Add heat: Stir in a diced jalapeño or green chiles for a slight kick.
- Brighten up: Add a squeeze of lime juice to the filling before baking.
- Crunch factor: Top baked peppers with crushed tortilla chips for some crunch.
- Protein swap: Use ground turkey or chicken instead of beef for a lighter option.
- Rest time: Let peppers sit for 5 minutes after baking so the filling sets in nicely.
Storage
Store leftover Mexican Stuffed Peppers in an airtight container in the fridge for 3-4 days. To freeze, wrap peppers individually and place in a freezer-safe bag for up to 3 months. Reheat from thawed in the oven until hot.
More Low-Carb Dinners
Mexican Stuffed Peppers
Packed with beef, rice, beans, and gooey cheese, Mexican Stuffed Peppers are baked to perfection and make the ultimate easy weeknight dinner.
Ingredients
- 5 to 6 large bell peppers see note 1
- 2 tablespoons olive oil
- 1 large yellow onion finely diced (about 1-1/2 cups)
- 1 tablespoon minced garlic
- 1 pound lean ground beef 93/7
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper (1/2 teaspoon each)
- 1/4 cup tomato paste
- 1/2 cup basmati rice see note 2
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 1-1/4 cups chicken broth
- 1/4 cup finely chopped cilantro optional
- 1-1/2 cups freshly shredded sharp cheddar cheese divided
- Serving suggestions lime, ripe avocado & sour cream
Instructions
- Preheat oven to 350°F. Using a small paring knife, cut around the tops of the peppers at a slight downward angle. Remove the tops, flip peppers upside down, and tap out the seeds. Pull out any veins. If the bottoms aren’t level, slice a tiny bit off so they sit flat. Place peppers in a baking dish where they fit close together. This helps them stay upright and steam as they bake.
- Heat olive oil in a large skillet over high heat. Add onion and garlic, cooking and stirring until lightly golden, about 3 minutes. Push to the edges of the skillet and add beef to the center. Let sear about 1 minute per side before breaking it up. Cook and crumble until browned through. Stir in chili powder, cumin, paprika, onion powder, garlic powder, oregano, salt, pepper, and tomato paste. Cook, stirring constantly, until fragrant, about 2 minutes.
- Add rice, black beans, corn, and chicken broth. Stir and bring to a simmer. Cover, reduce heat to medium-low, and cook 13–15 minutes, until rice is just tender. The filling should stay slightly saucy, not dry or heavy (add an extra splash of broth if needed). Stir in cilantro and taste for seasoning.
- Spoon half of the filling into the peppers. Top with half of the cheese, then finish filling with the remaining mixture. Place pepper lids back on. Pour 1/2 cup water into the bottom of the pan. Cover pan tightly with foil and bake for 45 minutes. Remove foil and pepper lids. Top with remaining cheese and bake 5–8 minutes more, until the cheese is melted.
- Serve hot with your favorite toppings: lime, diced avocado, and sour cream are my faves!
Video
Recipe Notes
Note 1: I like using red, orange, or yellow peppers. Choose large, evenly sized ones with four bumps on the bottom so they stand upright and cook evenly. Depending on the size, this filling usually fills 5–6 peppers.
Note 2: Basmati rice works especially well in this dish. Long-grain white rice is the next best option, but I don’t recommend other varieties.
Storage: Store cooked peppers in an airtight container in the fridge for up to 4 days. For longer storage, wrap and freeze for up to 3 months. Reheat in the oven until warmed through.
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 42g | Protein: 33g | Fat: 25g | Saturated Fat: 111g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.8g | Cholesterol: 95mg | Sodium: 739mg | Potassium: 765mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1164IU | Vitamin C: 8mg | Calcium: 301mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These look fantastic! Love tacos and sweet peppers separately, and I imagine this combination would be delicious. Will have to give it a try some time 🙂
Thanks for stopping by! I sure loved them. You’ll have to let me know what you think 🙂