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    Mexican Stuffed Bell Peppers

    By Julia | Updated: Jun 25, 2018 | Published: Sep 24, 2014 | 38 Comments

    167.7K shares
    • Facebook1.1K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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.
    mexican stuffed bell peppers
    4.91 from 20 votes

    Mexican Stuffed Bell Peppers

    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).
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Mexican
    Servings 6 servings
    Calories per serving 350 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • ½ pound ground beef
    • 2 teaspoons chili powder
    • 2 teaspoons cumin
    • ½ teaspoon salt
    • 1 cup rice , cooked, or ½ cup rice (uncooked)
    • 8 oz black beans from the can, rinsed
    • 1 tomato , chopped into small slices
    • 6 green bell peppers , medium size
    • ⅔ cup tomato sauce (meatless marinara sauce)
    • ⅔ cup water or use less - judge for yourself
    • ¼ cup mozzarella cheese , shredded
    • ¼ cup cheddar cheese , shredded
    Prevent your screen from going dark

    Instructions 

    • Preheat oven to 350 degrees F.
    • 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, ¼ teaspoon salt to cooked ground beef, stir to combine.
    • 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, ¼ teaspoon salt to beef, stir to combine.
    • Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
    • Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to ⅔ 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
    • 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

    Nutrition Information
    Mexican Stuffed Bell Peppers
    Serving Size
     
    1 g
    Amount per Serving
    Calories
    350
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    35
    mg
    12
    %
    Sodium
     
    440
    mg
    19
    %
    Potassium
     
    643
    mg
    18
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    1015
    IU
    20
    %
    Vitamin C
     
    100.4
    mg
    122
    %
    Calcium
     
    109
    mg
    11
    %
    Iron
     
    3.1
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword baked bell peppers, mexican peppers, stuffed bell peppers
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    Reader Interactions

    Comments

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      Recipe Rating




    1. CP

      January 13, 2015 at 12:05 am

      The recipe calls for black beans but doesn't specify how they're prepared. Shouldn't they be soaked, rinsed, and cooked before being added to filling mix?

      Reply
      • MJ

        August 27, 2016 at 6:54 pm

        The recipe calls for canned beans. They are cooked during the canning process. If you are using dried beans you will need to cook them before adding them to the meat mixture.

        Reply
    2. Amanda

      December 22, 2014 at 4:42 pm

      Has anyone tried using enchilada sauce instead of marinara? I found this recipe when I googled 'sauce-less stuffed peppers'
      I planned on making my regular recipe but realized I am out of marinara. I do have enchilada sauce so I think I'm going to try it. I'll follow up!!

      Reply
    3. Kristie

      October 29, 2014 at 11:47 pm

      This looks fantastic! I'm definitely going to try it 🙂

      Reply
    4. Maria

      October 10, 2014 at 5:41 pm

      This just looks so delicious !! Totally making this

      Reply
      • Julia

        October 14, 2014 at 10:29 pm

        Glad to hear it! 🙂

        Reply
    5. jennifer

      October 03, 2014 at 11:34 am

      look delish - can they be frozen and cooked later?

      Reply
      • Julia

        October 03, 2014 at 2:45 pm

        Yes, they can.

        Reply
    6. Kiran @ KiranTarun.com

      October 02, 2014 at 6:41 pm

      Loving the Mexican flavors in this stuffed peppers! Yum 🙂

      Reply
      • Julia

        October 03, 2014 at 2:45 pm

        Thanks, Kiran! 🙂

        Reply
    7. Ashley

      September 28, 2014 at 3:02 pm

      Stuffed peppers always make me think of my childhood - we ate them all the time! These sound delicious - especially with the mexican spin!

      Reply
    8. Julie's Family Kitchen

      September 28, 2014 at 2:38 pm

      Hi Julia, I've just discovered your lovely blog whilst browsing Pinterest. I love finding great food blogs. Your recipe for stuffed peppers looks really delicious and the photos are beautiful. Julie

      Reply
      • Julia

        September 30, 2014 at 3:15 pm

        Julie, thank you so much for your sweet comment!

        Reply
    9. Daniela

      September 28, 2014 at 8:58 am

      Bell Peppers are so tasty and versatile and I love the filling with a spicy Mexican touch!

      Reply
    10. Juliana

      September 26, 2014 at 8:32 pm

      Oh Julia, I love this Mexican version of stuffed bell peppers...they look absolutely delicious...
      Have a wonderful weekend 😀

      Reply
    11. Tash

      September 26, 2014 at 5:07 pm

      Hi Julia,
      I must admit that one of my favourite meals is stuffed peppers. I tend to do ours with a mix of oatmeal, breadcrumbs, cheese, egg, onions, mushrooms and sometimes chestnuts. It makes a very easy and satisfying meal. I hadn't thought of taking a Mexican twist, but yours do look delicious! 🙂

      Reply
    12. Lindsey @ American Heritage Cooking

      September 25, 2014 at 7:28 pm

      Gahh!! I am drooling over this twist on stuffed peppers! What a great idea! Your pictures are gorgeous as always! Pinned!

      Reply
    13. Shashi at runninsrilankan

      September 25, 2014 at 8:15 am

      Julia - I love these stuffed peppers with cumin, so versatile and fun- what a great dinner idea - thank you!

      Reply
    14. Matt @ Runner Savvy

      September 24, 2014 at 8:11 pm

      Totally making these!

      Reply
    15. ahu @ ahueats

      September 24, 2014 at 3:18 pm

      Julia these are great! I love how almost every culture has their own version of stuffed bell peppers - ours has no cheese but I'll be honest this looks sooooo good! Who doesn't like melted cheese!

      Reply
    Newer Comments »

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    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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