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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted bell pepper halves are baked until the cheese is melted and bubbling, then topped with fresh tomato, sour cream, and cilantro. Roasted, stuffed bell peppers with seasoned beef, Mexican rice, black beans, and corn make a hearty Tex-Mex stuffed pepper dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

bell peppers
  • 4 large bell peppers halved and seeded
ground beef filling
  • 1 lb ground beef
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 cup cooked white rice
  • 15 oz (1 can) black beans drained and rinsed
  • 1 cup salsa
  • 1 cup frozen corn
cheese and toppings
  • 1.5 cup shredded Mexican cheese blend
  • 0.25 cup sour cream for topping (diced)
  • 1 cup diced tomatoes for topping
  • 0.25 cup cilantro for topping
  • 1 jalapeño for topping
  • 0.25 cup water for baking dish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the peppers
  1. Preheat oven to 400°F, then place the pepper halves cut-side down in a baking dish with 1/4 cup water. Roast for 15 minutes with a slight softened look, then flip cut-side up.
  2. Continue roasting until the peppers are ready to receive the filling and hold their shape. Keep an eye on the edges so they stay slightly tender rather than fully collapsing.
Cook the beef-and-rice filling
  1. Brown ground beef and diced onion in a skillet over medium-high heat until the beef is no longer pink. Drain the fat from the skillet to keep the filling from getting greasy.
  2. Stir in minced garlic and taco seasoning for about 30-60 seconds until fragrant. Add cooked white rice, black beans, salsa, and frozen corn, then cook for 3-4 minutes until hot and cohesive.
  3. Taste and ensure the filling is well seasoned, with visible beans and corn throughout. Turn off the heat once everything is warmed through and lightly thickened.
Stuff, bake, and top
  1. Spoon the beef-and-rice mixture generously into each pepper half, filling them to the top. Use the spoon to press the filling in so it stays mounded during baking.
  2. Top each pepper with shredded Mexican cheese blend in an even layer. Make sure the cheese covers the filling so it melts and browns on top.
  3. Bake for 15-18 minutes at 400°F until the cheese is melted and bubbling. Look for a lightly browned, blistered surface.
  4. Top with sour cream, diced tomatoes, cilantro, and jalapeño just before serving. Serve right away so the toppings stay fresh and bright.

Notes

For less soggy peppers, keep the baking step to 15 minutes before flipping, and avoid thinning the filling—if salsa seems very watery, simmer 1 extra minute until it thickens. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended because roasted peppers can soften further. For a lighter option, swap ground beef for lean ground turkey and use reduced-fat Mexican cheese blend.