Mexican-Style Stuffed Peppers

Jennifer Bass


I found a great deal on bell peppers and wanted to try a new approach to my stuffed peppers instead of using ricotta and spinach. This is really a great dish and very easily put together!

★★★★★ 3 votes
20 Min
25 Min


6 large
bell peppers (red, yellow, orange, green)
1 lb
lean ground beef
2 medium
tomatoes, diced
1 small
onion, diced
1 c
instant rice
1 pkg
mild taco seasoning
1/3 c
black beans (from can)
1 c
mexican cheese blend
1 3/4 c
water, divided
2 tsp
fresh cilantro, minced
green onion, sliced
salt & pepper, to taste


1Preheat oven to 350 degrees.
2Season beef with salt and pepper, to taste. Using a medium skillet, brown beef and onion over medium heat until no longer pink. While beef is browning, bring 1 cup of water to a boil in a small saucepan and add the rice. Give it a good stir, cover and cook per package directions (usually about 5 minutes).
3Drain meat on a paper towel-lined plate to remove any excess grease. Wipe out skillet and place beef back in skillet. Add the rice, tomatoes, black beans, 3/4 cup water, taco seasoning and cilantro. Mix until meat is well combined. Add cheese and mix well.
4Slice peppers in half and discard stems, seeds and membrane carefully. Spoon beef mixture into the peppers and bake for about 20 minutes. Garnish with green peppers and extra cilantro.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Regional Style: Mexican