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Mexican Stuffed Peppers

Mexican stuffed peppers with roasted bell pepper halves, a hearty beef-and-rice filling, and bubbling cheddar. Each stuffed bell pepper is baked until the cheese melts, then finished with fresh tomato, sour cream, and cilantro.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bell peppers
  • 4 large bell peppers Halved and seeded.
Filling
  • 1 lb ground beef
  • 1 medium onion Diced.
  • 3 garlic cloves Minced.
  • 1 packet (1 oz) taco seasoning
  • 1 cup cooked white rice
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 cup salsa
  • 1 cup frozen corn
  • 1.5 cup shredded Mexican cheese blend
Toppings
  • 0.25 sour cream For topping.
  • 0.5 diced tomatoes For topping.
  • 0.25 cilantro For topping.
  • 0.25 jalapeño For topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the pepper halves
  1. Preheat the oven to 400°F, then place pepper halves cut-side down in a baking dish with 1/4 cup water. Roast for 15 minutes until slightly softened, and the pepper surface should look just glossy from heat.
  2. Flip the pepper halves cut-side up so the cavity faces upward, and position them ready for filling. Keep them at 400°F.
Cook the beef and rice filling
  1. Brown the ground beef and diced onion in a skillet over medium-high heat. Cook until the beef is no longer pink and the onion is softened.
  2. Drain the fat from the skillet, then add minced garlic and taco seasoning and stir for about 30 seconds. You should smell garlic and spices strongly.
  3. Stir in cooked rice, black beans, salsa, and frozen corn, then cook for 3–4 minutes until the mixture is hot and cohesive. The filling should look thick enough to hold its shape when spooned.
Fill, bake, and finish
  1. Spoon the beef and rice mixture generously into each pepper half. The tops should be mounded above the rim of the pepper.
  2. Sprinkle shredded Mexican cheese blend over each pepper until fully covered. The cheese should form an even layer.
  3. Bake for 15–18 minutes at 400°F until the cheese is melted and bubbly. Look for browned spots and active bubbling at the edges.
  4. Top each pepper with sour cream, diced tomatoes, cilantro, and jalapeño before serving. Finish right before eating so the toppings stay fresh-looking.

Notes

Roast the peppers cut-side down first so they soften but still hold their shape for the filling. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until hot and cheese is re-melted. Freezing is not recommended because the peppers and sour cream toppings lose texture. For a lighter option, swap ground beef for lean ground turkey or use a plant-based ground for a vegetarian-style filling (use a cheese blend that melts well).