Mexican Stuffed Pepper Recipe

Ingredients

• 6bell peppers, any colour
• 454 g (1 lb)lean ground beef
• 1 smallonion, finely chopped
• 2 clovesgarlic, minced
• 45 ml (3 tablespoons)taco seasoning
• 240 ml (1 cup)water
• 1 can (411 g; 14.5 oz)fire-roasted tomatoes
• 95 g (1/2 cup)uncooked long-grain white rice
• 85 g (3/4 cup)shredded cheddar cheese
• 57 g (1/2 cup)shredded pepper jack cheese
• optionalchopped fresh coriander

Instructions

1. 1

   Prepare the peppers

   Cut off the tops of the peppers and remove the seeds and membranes. Boil them in a large pan of water for 4–5 minutes, then drain very well.

2. 2

   Cook the filling

   Brown the beef in a large frying pan over medium heat. When it is about halfway browned, add the onion and cook until softened and the beef is browned. Stir in the garlic and cook for 1 minute, stirring constantly. Add the taco seasoning, 240 ml water, fire-roasted tomatoes and rice. Bring to a simmer, cover and cook until the rice is tender.

3. 3

   Fill and bake

   Spoon the beef mixture into the peppers and arrange them in a baking dish. Pour 240 ml water into the bottom of the dish, cover with foil and bake at 175°C (350°F) for 40–45 minutes. Spread both cheeses evenly over the pepper tops and bake until melted. Add chopped coriander if desired.

What are Mexican stuffed peppers?

Stuffed peppers are whole peppers filled with a savoury mixture and baked until tender. This version takes its flavour cues from Mexican-inspired beef and rice fillings, using taco seasoning, tomatoes and a two-cheese topping.

The method combines stovetop cooking with baking: the rice cooks in the seasoned filling, while the peppers soften first and finish in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 24g protein, 23g carbs, 12g fat.

The rice and peppers provide most of the carbohydrates, while the beef contributes protein and both the beef and cheeses supply fat. For a balanced plate, pair a pepper with a generous portion of salad or another non-starchy vegetable.

Why parboil the peppers?

Early softening: boiling the hollowed peppers for 4–5 minutes gives them a head start before baking. Drain them thoroughly so excess water does not thin the filling or collect in the baking dish.

Keep them intact: cut around the stem to remove the top, then clear away the seeds and pale membranes without splitting the pepper walls.

Building the beef and rice filling

Brown the beef: let it colour in the pan and add the onion when the meat is about halfway browned. Cooking the onion until soft and the beef fully browned gives the filling its savoury base.

Season and simmer: cook the garlic for just 1 minute before adding the taco seasoning, water, tomatoes and uncooked rice. Cover the pan and wait until the rice is tender before filling the peppers.

How to tell when the rice is ready

Rice texture: check that the grains are tender before you spoon the mixture into the peppers. If they are still firm, continue cooking the covered filling until tender.

Filling consistency: the mixture should be moist but manageable, rather than watery. Keep the pan covered as it simmers so the rice can cook in the liquid.

Baking and melting the cheese

Covered bake: arrange the filled peppers in the dish, add 240 ml water to its base and cover with foil. Bake at 175°C (350°F) for 40–45 minutes.

Cheese finish: spread the cheddar and pepper jack across the tops, then return the dish to the oven until the cheese melts. Add the optional coriander just before serving.

What to serve alongside

Fresh sides: a crisp green salad or sliced avocado can balance the warm, savoury filling. Keep additional toppings separate so everyone can add them to taste.

For a fuller meal: serve with beans or extra rice if you want a more substantial plate. The peppers already contain beef and rice, so a simple side works well too.

Recipe notes & tips

• Choose peppers that can stand upright in the baking dish.
• Drain the parboiled peppers well before filling them.
• Keep the filling covered while the rice simmers.
• Check that the rice is tender before stuffing the peppers.
• Use foil to cover the dish during the initial bake.
• Add the coriander after baking to keep its flavour fresh.

Variations

• Milder filling: use a mild taco seasoning and omit the pepper jack.
• More heat: choose a spicier taco seasoning or add sliced fresh chilli to the filling.
• Different cheese: replace either cheese with another good melting cheese.
• Meat-free option: use a plant-based mince in place of the ground beef.
• Extra vegetables: stir finely chopped courgette into the beef and onion as they cook.

Common mistakes to avoid

• Wet peppers: drain them thoroughly after boiling so water does not dilute the filling.
• Burnt garlic: add it after the beef and onion have cooked, and stir for only 1 minute.
• Firm rice: simmer the covered filling until the grains are tender before stuffing.
• Overfilled peppers: spoon in the mixture carefully and leave a little room at the top.
• Dry baking dish: add the specified 240 ml water to the dish before covering it with foil.
• Cheese baked too long: add it near the end and bake only until melted.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat in a covered ovenproof dish until hot throughout, or microwave individual portions; add a splash of water if the filling seems dry.

Frequently asked questions