Mexican Stuffed Bell Peppers Recipe (2024)

I have made this recipe several times but do modify it using 1 can of chicken from costco (already cooked) add black olives, cilantro, brown rice and Southwest taco seasoning (simply organic) mix from Roth's grocery store here in Oregon. I do use a small can of corn and add Herdez salsa and a small can of dices tomatoes with of course the black beans. Cook at 350 for 30 minutes then add the 4 Mexican cheese and cook additional 10 minutes to melt the cheese. This always comes out amazing. Top it with sour cream and sliced avocados. We always have left overs for the a couple of days which is great so I'm not cooking every night! Thank you for this great amazing recipe!

I like to make a big batch and freeze, so I always cook meat first, mix everything, then stuff and freeze. If you cook from frozen 350 1/2 hour they are great

SORRY ! I made mexican bell peppers all the time. I use cooked hamburger meat, corn , rice black bean taco season.and salsa. I stuff my bell peppers. I cut off the top and put filling in the whole bell pepper, top i it with mexican cheese.I cook for an hour. Its always cook right and my family loves it with sour cream on top after cooking it.

Mine have been in the oven for almost an hour and the meat is still pink. I wouldn’t recommend loading them raw.

Do you cook the meat the first?

These are amazing. I just made them for the 3rd time. Previous comments someone recommended adding a little cream cheese and it is the perfect addition.

you should not be telling people to mix raw meat in with everything and bake it… it’s very risky, you don’t know if it’s going to cook all the way

What is the internal temperature supposed to be? 165F?

I can't wait to try this.. Is there any reason to use frozen corn versus drained canned corn?

Made this tonight, it was delicious! Didn't have corn, so committed that. But it was still great, thank you!

I actually deleted the beans in the pepper mix (used as a side) and used Mexican Rice which requires diced tomatoes, so eliminates the taco seasoning & salsa (very favorable). Mixed cheddar cheese into mix, bake covered, then added Jack Cheese & Cilantro uncovered 15 minutes !
Served Chile Pinto beans topped with avacado with tortilla chips on the side! Delicious

I am making this now!! I had to bake longer! I stuffed peppers whole and the meat is not fully cooked! I like being able to stuff raw!

These were really easy to prep and bake. Super tasty! I think this is nice because the recipe is so flexible. Made as is and it was a hit! Thanks so much.

I too am going to make it for dinner. Going to precook some grd bf and maybe soften the peppers a bit, and mix with the blk beans and rice. With now adding some taco seasoning and salsa....should come out just right.........if it is a success....will post a pic. And a thanks

These look really good and I am trying them for the first time tonight! I have made stuffed peppers before but the Italian kind. My only concern is using the raw meat? I am not used to that I'm pretty sure I usually cook the meat first but I haven't made them in a long time.

If I use ground chicken instead of turkey can I still add it raw to the mixture or do I need to cook it ?

I made it in Indian style. I had some leftover rice and some curry. I baked it with cheese. It’s gone within minutes!!

Rice, corn, beans? Definitely not keto!

Making these now for my husband and I! Using mango habanero salsa! Also used little taco seasoning and added cayenne pepper seasoning, cumin, and red pepper flakes! My husband likes spicy and I figure if it’s too spicy, that’s what sour cream is for! Made the same amount of filling, but only two peppers. Left over filling will be made into wraps for lunch tomorrow! So excited.

Love these !! The only difference I do is use cream cheese in the rice and meat mixture as a binder. It also adds SO much more flavor. Especially jalapeño cream cheese !!!

If I use ground beef and bake it raw, will it make it too greasy?

Hi can I leave the peppers whole?

I made this but substituted the salsa for Rotel and cooked the mixture prior to stuffing the peppers. And holy crap was it yummy!

Awesome recipe! Thank you! I brushed some olive oil on the inside and outside of the peppers before stuffing them. This added some extra flavor and richness to our feast. Lots of leftovers for tomorrow!

This was great ! I seasoned my bell peppers with taco season and a little cuming which helped the pepper pick up the taste. I topped it off with sour cream which was amazing. I froze the leftovers, well definitely be making these again.

Do you bake them covered or uncovered? I have them in the oven uncovered, they look delicious and the calorie count is perfect for my diet!! Thanks, Tim

Where has this recipe been all my life!! This is a must for Mexican food lovers 😉 Easy, fast and delish. Doubled the recipe to freeze for meal preps. All the comments for changes or additions were helpful too👍🏻 Thank you so much Natalya for this amazing recipe👏🏻👏🏻👏🏻

Hi I used bulgar instead of rice and low fat cheddar for a more healthy option. Turned out great!

Can you freeze the leftover filling for another time?

Was excellent! I used beef and doubled the recipe and used the whole package of taco seasoning. Toasted bread crumbs on top for the crunch. Thank you!