These Cheesy Mexican Stuffed Peppers are loaded with the most delicious beefy, cheesy filling! These stuffed peppers will turn any dinner into a fiesta!
We love Tex-Mex night at out house! Also try our Pan Fried Beef Tacos for a twist on taco night, or our Naked Sheet Pan Tacos for a low carb dinner! Or stick with the basic recipes and make these Homemade Beef Tacos that everyone will love!
This stuffed pepper recipe has turned out to be one of our favorite dinners! These peppers are perfect for a quick make ahead dinner, a twist on taco night or even for your Cinco de Mayo celebration!
Instead of a meat and rice filling, we swapped out the rice for black beans in these Mexican stuffed peppers but you could also use pinto beans or kidney beans.
Whatever beans you like! We always have black beans on hand at our house for soup recipes or taco bowls…or just for eating.
The beef filling for these stuffed peppers comes together really easily, just a few minutes in a skillet is all you’ll need.
Can You Make Stuffed Peppers Ahead Of Time?
Stuffed peppers are a perfect make ahead recipe! You can take this recipe all the way to topping the peppers with cheese, then just cover and stash them in your refrigerator until you’re ready to bake.
To be honest, I think they taste even better reheated so don’t be afraid to bake them all the way through and just warm them up at dinner time.
Either way, you’re going to have a total knock out dinner waiting for you at the end of the day.
Did your mom ever make stuffed peppers when you were growing up? Mine did, and we loved them. That is – we loved the filling – but the peppers…not so much.
That’s how we came up with our famous Unstuffed Peppers recipe, you cut up peppers and make the filling to serve over rice. So no peppers are left behind!
But I have to tell you, our kids didn’t leave one bite of these Cheesy Mexican Stuffed Peppers behind! They loved them even more than we thought they would, and we’re glad because we want to make these every week if we can.
What Can I Substitute In The Filling?
SO many things. Turkey or ground chicken instead of beef for one. Even leftover shredded chicken can be stirred into the filling if you’ve got that on hand.
Not a fan of beans? Just add a cup and a half of cooked white or brown rice instead. And don’t be afraid to spice these peppers up! Add a few dashes of hot sauce if you like it hot, or keep it on the mild side like we’ve done here and then you can spice up your own pepper at the end.
This is one stuffed pepper recipe that might just take over the classic version. The cheesy topping, the beefy filling and all the delicious spices and flavors…
It’s a dinner recipe that will be asked for again and again!
Looking For More Dinner Recipes?
- Steak Fajita Fried Rice
- Chicken Stuffed Zucchini Enchiladas
- Cheesy BBQ Pulled Pork
- Philly Cheesesteak Fried Rice
- 6 large bell peppers, cut in half with the stem left on one side (reserve the smaller cut half for the filling)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced peppers (from the smaller half of the cut pepper)
- 1 1/4 pounds lean ground beef
- 1 tablespoon chopped garlic
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 teaspoon cumin
- 1 1/2 teaspoons dried oregano
- 1 (29 ounce can) tomato sauce
- 1 (15.5 ounce) can black beans, rinsed and drained
- 2 cups grated cheddar cheese
Preheat the oven to 400 degrees.
Add the oil to a large skillet over medium heat.
Add the onion and diced peppers, cooking for 5-7 minutes until softened.
Add beef to the skillet, cooking until browned though. Drain any grease from the skillet.
Add the garlic, Worcestershire sauce, salt, pepper, oregano, beans and 1 cup of the tomato sauce to the skillet, stirring to combine.
Pour the remaining tomato sauce into the bottom of a 9" x 13" baking dish, then place in the peppers.
Fill each pepper with the beef filling and bake for 25 minutes.
Remove the peppers from the oven and top with the cheddar cheese. Place the peppers back in the oven for 5 minutes until the cheese is melted and the peppers are tender.
Serving Size:1 pepper half
Amount Per Serving: Calories: 471 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 121mg Sodium: 1109mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 40g