Mexican Stuffed Peppers
Mexican Stuffed Peppers is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Marcia's Healthy Slice on YouTube.
Prep: 20 min | Cook: 32 min | Total: 1 hr 2 min
Cost: $13.57 total, $3.39 per serving
Ingredients
- 4 pieces Bell Peppers (large, any color, tops cut off and seeded)
- 1 pound Ground Beef (lean (90% lean))
- 1 medium Onion (diced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Garlic Powder (ground)
- 1 tablespoon Chili Powder (mild or hot, according to taste)
- 0.5 teaspoon Salt (kosher or table salt)
- 1 cup Black Beans (canned, drained and rinsed)
- 1 cup Diced Tomatoes (canned or fresh)
- 1 cup Shredded Cheese (Mexican blend or cheddar, grated)
Instructions
Prepare the Peppers
Wash the bell peppers, cut off the tops, remove the seeds and membranes, and set the tops aside for later use. Place the hollowed peppers on a baking sheet.
Time: PT10M
Roast the Peppers
Preheat the oven to 400°F. Roast the peppers for about 15 minutes, turning once, until the skins start to blister and the peppers are just tender.
Time: PT15M
Temperature: 400°F
Brown the Ground Beef
While the peppers roast, heat a skillet over medium‑high heat. Add the ground beef, breaking it up with a spoon, and cook 5‑7 minutes until no pink remains.
Time: PT7M
Add Seasonings and Onion
Stir in the diced onion, cumin, garlic powder, chili powder, and salt. Cook 3 minutes, stirring occasionally, until the onion softens and the spices are fragrant.
Time: PT3M
Incorporate Beans and Tomatoes
Add the drained black beans and diced tomatoes to the skillet. Mix well and heat for another 2 minutes just to combine the flavors.
Time: PT2M
Stuff the Peppers
Remove the roasted peppers from the oven. Fill each pepper with the beef‑bean mixture, then top each with a generous sprinkle of shredded cheese.
Time: PT5M
Melt the Cheese
Return the stuffed peppers to the oven and bake for 5 minutes, or until the cheese is melted and bubbly.
Time: PT5M
Temperature: 400°F
Serve
Remove from the oven, let cool for 2 minutes, then serve hot. Store leftovers as directed.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 25g
- Fat
- 15g
- Fiber
- 6g
Dietary info: Gluten-Free, High-Protein, Low-Carb, Can be made vegetarian
Allergens: Dairy, Soy (if cheese contains soy)
Ingredient Substitutions
- Instead of Bell Peppers: Poblano peppers, Anaheim peppers
- Instead of Ground Beef: Ground turkey, Plant‑based ground meat
- Instead of Onion: Shallot, Green onion
- Instead of Cumin: Coriander
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Chili Powder: Chipotle powder
- Instead of Salt: Sea salt
- Instead of Black Beans: Pinto beans
- Instead of Diced Tomatoes: Tomato sauce
- Instead of Shredded Cheese: Monterey Jack, Vegan cheese
Equipment Needed
- Oven
- Baking Sheet
- Skillet
- Mixing Bowl
- Spoon
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Roasting peppers until tender
- Fully browning ground beef
- Melting cheese to a bubbly consistency
Chef Tips from the Video
- Use a blend of cheddar and Monterey Jack for extra meltiness.
- Add a pinch of smoked paprika for a subtle smoky flavor.
- Garnish with chopped fresh cilantro and a drizzle of lime juice right before serving.
Troubleshooting
Peppers become too soft and fall apart
Roast for a shorter time or use thicker‑walled peppers such as red bell peppers.
Ground beef is undercooked
Continue cooking until no pink remains and the internal temperature reaches 160°F (71°C).
Cheese does not melt fully
Increase the final bake time by 2‑3 minutes or place the peppers under the broiler for a minute, watching closely.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individually wrapped for up to 2 months; reheat thoroughly before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast the peppers a day ahead and store in the fridge.
- Prepare the beef‑bean filling in advance; reheat before stuffing.
- Assemble the peppers, cover, and refrigerate; bake just before serving.
Frequently Asked Questions
What is the cultural significance and history of Mexican Stuffed Bell Peppers in Mexican cuisine?
Stuffed peppers, known as "chiles rellenos," have been a staple in Mexican cooking for centuries, originally using poblano chiles filled with cheese or meat. The modern version with bell peppers and ground beef reflects a fusion of traditional techniques with American convenience, making it a popular family‑style dish for everyday meals.
What are the traditional regional variations of Mexican Stuffed Bell Peppers in Mexico?
In central Mexico, chiles rellenos are often made with poblano peppers and stuffed with cheese, then battered and fried. In the north, larger bell peppers are filled with seasoned ground beef, beans, and cheese, similar to the recipe from Marcia's Healthy Slice. Coastal regions may add seafood or tropical fruits for a unique twist.
How is Mexican Stuffed Bell Peppers traditionally served in Mexican households?
They are typically served hot, accompanied by a side of Mexican rice, refried beans, and a fresh salsa. A wedge of lime and a sprinkle of fresh cilantro are common garnishes that add brightness to the rich filling.
During which celebrations or occasions is Mexican Stuffed Bell Peppers commonly prepared in Mexican culture?
Stuffed peppers are popular for family gatherings, birthdays, and holiday meals such as Día de los Muertos or Christmas Eve, where they provide a hearty, crowd‑pleasing main dish that can be made ahead and reheated.
What makes Mexican Stuffed Bell Peppers special or unique in Mexican cuisine?
The dish combines the comforting texture of roasted bell peppers with a robust, spiced meat and bean filling, offering a balance of protein, fiber, and vibrant flavors. Its versatility for make‑ahead meals and the ability to adapt the heat level set it apart as a modern, health‑focused Mexican classic.
What are the authentic traditional ingredients for Mexican Stuffed Bell Peppers versus acceptable substitutes?
Authentic ingredients include bell peppers, ground beef or pork, black beans, tomatoes, cumin, garlic powder, chili powder, and a Mexican‑style cheese blend. Substitutes can be ground turkey or plant‑based meat, pinto beans instead of black beans, and vegan cheese for dairy‑free versions.
What other Mexican dishes pair well with Mexican Stuffed Bell Peppers?
They pair beautifully with Mexican rice, refried beans, fresh guacamole, pico de gallo, and a simple corn salad. A light cucumber‑lime salad or a side of grilled corn (elote) also complements the flavors nicely.
What are the most common mistakes to avoid when making Mexican Stuffed Bell Peppers?
Common errors include over‑roasting the peppers so they become mushy, under‑cooking the ground beef, and adding too much liquid from the tomatoes which can make the filling soggy. Also, neglecting to drain the beans can add unwanted excess moisture.
Why does this Mexican Stuffed Bell Peppers recipe use a brief final bake instead of broiling the cheese?
A short bake at 400°F melts the cheese evenly without over‑browning, preserving a smooth, gooey texture. Broiling can quickly burn the cheese, especially if the peppers are already hot from the earlier roast.
What does the YouTube channel Marcia's Healthy Slice specialize in?
The YouTube channel Marcia's Healthy Slice specializes in nutritious, balanced meals that are easy to prepare, focusing on whole‑food ingredients, meal‑prep strategies, and flavorful twists on classic comfort foods.
Last updated: August 20, 2026
