Name: Mexican Stuffed Peppers for the Table
Yield: 5

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.

Mexican stuffed peppers in a pan topped with fresh cilantro, sliced jalapeños, sour cream, and avocado pieces.

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 satisfying and actually remind me of a reliable 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.

Stuffed pepper ingredients prepped for straightforward assembly, including broth, oil, spices, cheddar cheese, cilantro, peppers, beans, tomato paste, garlic, ground beef, rice, corn, and onions.

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!

Ground beef cooked with seasonings and tomato paste, mixed with rice, beans, and corn, then stuffed into peppers for Mexican stuffed peppers.

Mexican Stuffed Peppers Tips

Mix cheeses: Try Monterey Jack or Pepper Jack along with Cheddar for extra flavor!
Add heat: mix 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.

Stuffed pepper cut in half, topped with sour cream, avocado, cilantro, and jalapeños, ready to eat.

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.