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Pasta Chicken

Mexican Stuffed Bell Peppers

Published: Sep 24, 2014 | 36 Comments

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Mexican Stuffed Bell Peppers – stuffed with ground beef, black beans, rice, tomatoes, spiced just right with Mexican spices, topped with grated Cheddar and Mozzarella cheese. Baked in a meatless tomato sauce (right from the jar).

Stuffed bell peppers with ground beef black beans tomatoes and rice and cheese

These delicious Mexican stuffed bell peppers make an amazing dinner! They are baked in tomato sauce because it doesn’t let them dry up during baking process and also expands your options for serving. These stuffed bell peppers can be served as-is, on a regular plate without the tomato sauce:

bell peppers stuffed with ground beef, black beans, rice, tomatoes, and cheese

Or, you can serve them in a bowl, with a little bit of the tomato sauce at the bottom, which makes beef and beans stuffed bell peppers more moist and flavorful – I prefer them that way:

green bell peppers in tomato sauce, ground beef in tomato sauce

How to make stuffed bell peppers

They are super easy to make – stuff the bell peppers with the filling (made with ground beef, rice, black beans, and tomatoes) according to the recipe, and place them in a baking dish:

stuff bell peppers with the ground beef and beans (process shot)

Next, fill the baking dish with tomato sauce and sprinkle the bell peppers and the sauce with cheese:

add tomato sauce to the baking dish with stuffed bell peppers (process shot)

Finally, cover with foil and bake bell peppers stuffed with ground beef and black beans until heated through! Enjoy!

bake stuffed bell peppers in tomato sauce with cheese (process shot)

Other Mexican inspired recipes

  • Mexican Chicken Pasta –  sliced chicken breast cooked in Mexican spices, with bell peppers and green chiles, and then smothered in a creamy sauce made with Cheddar and Mozzarella cheeses and spices.
  • Mexican Street Corn Black Bean Chicken Bake – chicken breasts topped with Chili powder, corn kernels, black beans, Cotija cheese, and baked in the oven for about 25 minutes.
5 from 1 vote
mexican stuffed bell peppers
Print
Mexican Stuffed Bell Peppers
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Mexican Stuffed Bell Peppers - stuffed with ground beef, black beans, rice, tomatoes, spiced just right with Mexican spices, topped with grated Cheddar and Mozzarella cheese. Baked in a meatless tomato sauce (right from the jar).

Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 350 kcal
Author: Julia
Ingredients
  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 cup rice , cooked, or 1/2 cup rice (uncooked)
  • 8 oz black beans from the can, rinsed
  • 1 tomato , chopped into small slices
  • 6 green bell peppers , medium size
  • 2/3 cup tomato sauce (meatless marinara sauce)
  • 2/3 cup water or use less - judge for yourself
  • 1/4 cup mozzarella cheese , shredded
  • 1/4 cup cheddar cheese , shredded
Instructions
  1. Preheat oven to 350 degrees F.
  2. Heat the skillet on stove top until hot, add olive oil - it should sizzle. Immediately add ground beef and cook it constantly stirring intill nicely browned and cooked through. Remove from heat. Drain all excess fat. Add 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to cooked ground beef, stir to combine.
  3. To the same skillet, off heat, add black beans, chopped tomatoes, and cooked rice. Note: make sure to rinse black beans really well and drain. Add more spices: 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to beef, stir to combine.
  4. Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
  5. Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to 2/3 cups of water (don't pour all water at once - just pour enough to make the marinara sauce less dense). Place stuffed bell peppers tightly into prepared baking dish, cavity side up. In my case, I used 2 large bread pans. Top each pepper with both shredded Mozzarella and Cheddar cheese. Sprinkle some cheese over the tomato sauce too. Cover with foil

  6. Bake stuffed bell peppers for 30-40 minutes, until the peppers are tender and the filling is hot. Serve in shallow bowls, with some of tomato sauce on the bottom.

Nutrition Facts
Mexican Stuffed Bell Peppers
Amount Per Serving (1 g)
Calories 350 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 35mg12%
Sodium 440mg19%
Potassium 643mg18%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 4g4%
Protein 16g32%
Vitamin A 1015IU20%
Vitamin C 100.4mg122%
Calcium 109mg11%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Beans, Beef, Bell Peppers, Black beans, Cheddar cheese, Cheese, Dinner, Gluten Free, Mozzarella, Recipe, Rice, Tomatoes, Vegetables Published: Sep 24, 2014 36 Comments

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Reader Interactions

Comments

  1. Excellent recipe

    Oct 28, 2019 at 2:58 am

    Excellent recipe. I just made it and served it with cauliflower rice.

    Reply
  2. Celesta

    Apr 23, 2018 at 6:20 pm

    How about using ground chicken?

    Reply
    • Julia

      May 03, 2018 at 4:53 pm

      Yes, you can definitely use ground chicken.

      Reply
  3. Nini

    Mar 14, 2018 at 2:56 am

    Why the added oil before adding the hamburger? Seems needless.

    Reply
    • Julia

      Mar 14, 2018 at 4:55 pm

      I think I used very lean ground beef for this recipe, that’s why I needed olive oil to cook it.

      Reply
  4. RHUBARB

    Mar 09, 2017 at 10:31 pm

    Hilarious

    Reply
  5. kate

    Feb 08, 2017 at 7:59 pm

    I wanted to also mention that the amount of spices in this, especially the cumin was a bit much. Cumin is very strong so when it called for 2 tsp I was a little unsure, but I did it anyway and turns out I should have stopped at 1 tsp. Also, I did not add the chili powder bc I cannot eat spicy food and I did not water down the red sauce (instead of water I used more red sauce). I like my sauce to be thicker and I’m glad I did that. I also used a pound of ground beef instead of 1/2 a pound and did not drain it (i think those juices add more flavor). All in all I think it was a good recipe and my husband agreed. If I make it again I would tone it down with the spices.

    Reply
  6. Bernadette

    Aug 22, 2016 at 4:09 am

    Next time I would do with more spices and garlic and onion as it was quite bland for us… I made it with red peppers and instead of just black beans I added Mexican mixed veggies. What a colour transformation ☺

    Reply
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