This post may contain affiliate links. Please read my disclosure policy.
Spiced with the most delicious homemade taco seasoning this recipe is on the table in no time. Ready to learn how to make Mexican stuffed peppers? Let’s get started!
What You Need For This Recipe
To make this bell pepper recipe you need a couple of ingredients on your grocery list. Make certain you have the following ingredients ready:
- Bell peppers – use three different colors of bell peppers
- Beef – lean ground beef
- Rice – use long-grain white rice like basmati rice
- Small onion – finely diced
- Tomatoes – I use Roma tomatoes as they have great flavor and are plum
- Broth – you can use beef broth or chicken broth
- Garlic – use fresh garlic
- Seasoning – use taco seasoning to add more flavor to your dish
- Tomato paste – to thicken the filling
- Parmesan cheese – to sprinkle on top
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Stuffed Peppers
- Preheat a cast-iron skillet on medium to high heat and add the ground beef. Break it up with a wooden spoon and brown the beef.
- Finely dice the onion and garlic and add them to the ground beef. Stir until the onion is soft and translucent.
- Dice the Roma tomatoes as well and add to the beef mixture. Stir before you add the tomato paste and taco seasoning.
- Now reduce the heat to a low simmer and add the long-grain rice. Stir it through the beef and add the chicken broth.
- Preheat the oven to 400℉/200℃ while you let the rice cook for 10 minutes until all the broth is absorbed by the rice.
- Take the bell pepper and cut the top off. Deseed if necessary. Scoop the rice in the bell pepper and put the tops back on the peppers.
- Put the filled bell peppers in a glass oven dish. Cover the oven dish with foil and bake for 35 minutes.
- Remove the foil, take the tops of the peppers off, and top with parmesan cheese.
- Bake the stuffed peppers for an additional 10 minutes or until the cheese is melted.
- Your stuffed peppers are ready to serve. Eat with what is left of the rice.
Stuffed Mexican Peppers Recipe
Stuffed peppers can be made in the oven, in an Instant Pot, or Crockpot. The result is the same because you will get a tasty dinner.
Use rainbow peppers so you get a color dinner recipe that is a feast to serve. I love how with fresh ingredients you get so much color in your recipes.
You can either boil the bell peppers for 5 minutes or use them uncooked. When you use them cooked the stuffed peppers will be soft.
Stuffed Peppers In A Crockpot
If you want to make this stuffed in a Crockpot you can follow the recipe. Instead of putting the peppers in an oven dish, you put them in the Crockpot.
Close the lid and set the slow cooker to HIGH for 3 hours or LOW for 6 hours.
Filling Options
You can easily adjust the stuffed pepper filling. Either substitute ingredients or add them as a topping. Think about these options:
- Kidney beans
- Corn
- Ground turkey meat
- Mexican seasoning
- Guacamole
- Sour cream
More One-pan Recipes
If you like this stuffed pepper recipe, I’m certain you will love these recipes as well:
- Instant Pot chicken taco bowl
- Vegetarian Tex-Mex tortilla lasagna
- Pull apart pizza bread
- Tasty taco pasta
- Quick taco spaghetti
- Easy Moussaka
Made a recipe please tag @thetortillachannel on INSTAGRAM, PIN on PINTEREST, and like us on FACEBOOK for more information and updates.
DON’T FORGET TO SUBSCRIBE TO THE TORTILLA CHANNEL NEWSLETTER FOR FREE TO RECEIVE NEW RECIPE NOTIFICATIONS IN YOUR INBOX!
This post may contain affiliate links. Please read my Privacy Policy for more information.
Mexican Stuffed Peppers
This easy Mexican stuffed pepper recipe can be made in the oven. You can also make them in a slow cooker or Instant Pot.
Ingredients
- 3 bell peppers red, green, yellow or orange
- 200-gram lean ground beef
- 1 cup long-grain white rice
- 1 small onion diced
- 10 diced Roma tomatoes
- 1 cup chicken broth
- 2 cloves garlic minced
- ½ tablespoon taco seasoning
- 1 tablespoon tomato paste
- 1½ cups shredded parmesan cheese
Instructions
- Preheat a skillet on medium to high heat. Add the ground beef and break it up with a wooden spoon. Brown the beef
- Finely dice the onion and garlic and add it to the ground beef. Stir until the onion is soft and translucent
- Dice Roma tomatoes and add to the beef mixture. Stir before you add the tomato paste and taco seasoning
- Reduce heat to a low simmer and add long grain rice. Stir through the beef and add the chicken broth
- Preheat the oven to 400℉/200℃
- Let the rice cook for 10 minutes until all the broth is absorbed by the rice. Cut top off the bell pepper. Deseed if necessary
- Scoop the rice in the bell pepper and put the tops back on the peppers.
- Put the filled bell peppers in a glass oven dish. Cover the oven dish with foil and bake for 35 minutes. Remove the foil.
- Take the tops of the peppers of and sprinkle with parmesan cheese. Bake the stuffed peppers for an additional 10 minutes or until the cheese is melted.
- Ready to serve.
Shop This Recipe
Nutrition facts
Calories: 391; Fat: 9.4g; Carbs: 44.2g; Protein: 33.5g;
Did you make this recipe?
Tag @thetortillachannel on Instagram and hashtag it #thetortillachannel