Let’s get real about these stuffed peppers, because they’re a legit lifesaver on busy weeknights. We’re talking vibrant bell peppers bursting with a savory, slightly spicy Mexican-inspired filling. Think seasoned ground meat (or your fave plant-based sub!), rice, beans, corn, and all the cheesy goodness your heart desires. It’s basically a party in a pepper, and you’re invited! This Easy Mexican Stuffed Peppers Recipe is one you’ll want to keep close.

My husband, bless his heart, is a meat-and-potatoes kind of guy, but even he goes crazy for these. Last week, I made a double batch, and he ate three in one sitting! My little one actually requests this which is like winning the lottery in my world. I even caught him sneaking cold leftovers straight from the fridge this morning before school. Don’t judge, we’ve all been there, right?

Why You’ll Love This Easy Mexican Stuffed Peppers Recipe

Okay, so why should you bother with these bad boys? Lemme break it down:

They’re surprisingly easy. Seriously, if I can make them after a day of chasing kids and dealing with spreadsheets, you can too.
They’re packed with flavor. Like, seriously, each bite is a fiesta in your mouth.
They’re super customizable! Feel free to throw in whatever veggies you have wilting in the crisper drawer. No one will ever know!
They’re relatively healthy-ish. I mean, it’s got veggies, protein, and complex carbs. We’re aiming for balance here, people!
They’re just plain fun to eat. Come on, who doesn’t love a stuffed pepper?
They freeze great! Perfect for meal prep or a quick dinner on a crazy night.

How to Make It

Alright, let’s do this! First, you’re gonna brown your ground meat (or veggie crumbles – no judgment here!) in a big ol’ skillet. Drain off any excess grease – nobody likes a soggy pepper. Then, toss in your chopped onion and garlic, and let them sizzle until they’re soft and fragrant. Mmm, smells good already, right?

Next up, dump in your cooked rice, black beans, corn, diced tomatoes, and that glorious Mexican seasoning. Stir it all together, making sure everything’s nice and happy in the pan.

Now comes the fun part: the peppers! Slice those babies in half lengthwise and scoop out the seeds and membranes. No one wants a bitter surprise. Give them a quick rinse and then stuff them generously with your meaty-ricey-beany mixture. Don’t be shy!

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Place the stuffed peppers in a baking dish and top them with shredded cheese. Because cheese makes everything better. Pop them in a preheated oven and bake until the peppers are tender and the cheese is all melty and bubbly.

And that’s it! Top with your favorite toppings (sour cream, salsa, guacamole – the works!) and dig in!

Ingredient Notes

Here’s the lowdown on the ingredients, straight from my occasionally disorganized kitchen:

Ground Meat: I usually use ground beef, but ground turkey or even plant-based crumbles work just as well. Just make sure to brown it properly. Nobody likes pale meat!
Rice: I’m a white rice kinda gal, but brown rice or quinoa are great options too. If you’re using leftover rice, even better! Less work for you.
Black Beans: Canned are fine. Just rinse ’em first to get rid of that weird can juice.
Corn: Frozen, canned, fresh – whatever you got. I’ve even used creamed corn in a pinch. Don’t tell anyone.
Mexican Seasoning: Don’t skip this! It’s what gives the peppers that amazing flavor. Or, if you’re feeling fancy, mix your own with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.
Bell Peppers: Any color works, but I like to use a mix of red, yellow, and orange for a pretty presentation. Plus, they each have slightly different flavors, which is kinda cool.
Cheese: Cheddar, Monterey Jack, pepper jack – go wild! Just make sure it melts nicely. I’ve used Velveeta before in a pinch and… well, it wasn’t my proudest moment.

Recipe Steps:

Brown ground meat in a skillet, then drain excess grease.
Sauté chopped onion and garlic with the meat until softened.
Combine cooked rice, black beans, corn, diced tomatoes, and Mexican seasoning in the skillet.
Halve bell peppers lengthwise and remove seeds/membranes.
Stuff pepper halves generously with the meat and rice mixture.
Place stuffed peppers in a baking dish and top with shredded cheese.
Bake in a preheated oven until peppers are tender and cheese is melted and bubbly.
Garnish with favorite toppings like sour cream, salsa, or guacamole.

What to Serve It With

Okay, so the peppers are amazing on their own, but if you want to take things to the next level, here are a few ideas:

Sour cream or Greek yogurt
Salsa (mild, medium, or hot – you do you!)
Guacamole (duh!)
Chopped cilantro
A dollop of refried beans
A side of tortilla chips for scooping up any filling that spills out (because it always does)

Tips & Mistakes

Don’t overcook the peppers! They should be tender but still have a little bite.
If you’re using a baking dish that’s not non-stick, spray it with cooking spray or line it with foil for easy cleanup. Trust me on this one.
Don’t be afraid to experiment with different fillings! Throw in some chopped jalapeños for extra heat, or add some cooked chorizo for a smoky flavor.
I once tried to use uncooked rice. Don’t do that. Just… don’t.

Storage Tips

Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3-4 days. They’re great reheated in the microwave or oven. And yes, I’ve been known to eat them cold straight from the fridge for breakfast. Don’t judge! They’re surprisingly delicious that way. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2-3 months.

Variations and Substitutions

No ground meat? Use ground turkey, chicken, or even lentils for a vegetarian option.
Out of black beans? Pinto beans or kidney beans work too.
Don’t have Mexican seasoning? Use chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne.
Forgot the cheese? Okay, that’s a tragedy. But you can still enjoy them without. Or sprinkle some nutritional yeast on top for a cheesy-ish flavor. I’ve done it. It’s not the same, but it works.
I once tried adding pineapple… it was weird. Don’t recommend it.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Mexican Stuffed Peppers Recipe