Easy Taco Stuffed Peppers – these Mexican stuffed peppers are a fun twist on a classic! Taco meat, black beans, corn, salsa and more. If you love taco night these are going to be a huge hit!
If you know me, you know that I could probably live off of Mexican food. It is my favorite and I could eat tacos almost every day. Don’t get me wrong, I like to change it up and have Sour Cream Enchiladas every now and then. But if guacamole was a food group, I would be set! And then you could have Margaritas with it? That sounds like the life!
Today I am taking the classic stuffed peppers and giving them a Mexican twist. They are filled with taco meat, black beans, corn, salsa and cheese. Then topped off with enchilada sauce and more cheese. A dream come true!
So the key to getting delicious stuffed peppers is getting the pepper actually cooked all the way. Your cheese will melt and your filling will be hot, long before the pepper is done. That isn’t necessarily a problem, you can just bake them for 45 minutes until the pepper is cooked. But if you are pressed for time, there are shortcuts, that you can make to speed things up.
How Do You Cook Stuffed Peppers
- Microwave – while the meat and rice is cooking, you can microwave the cleaned out peppers. Place them on a microwaves safe plate and cover with a damp paper towel. Cook them for 4-5 minutes. They will be slightly tender and will cut your baking time down significantly.
- Boil – you can parboil the peppers if you want. Just boil them for 3-4 minutes before removing and filling them.
- Crockpot – this is for cooking the entire pepper after it has been stuffed. You can cook on low for 4-5 hours. Instead of slicing them in half, cut just the tops off and remove the seeds and membrane. Then fill and place in the bottom of your crock pot. Just cover and let them cook while you go about your day.
- Bake – the classic method is to just fill the peppers and bake for about 45 minutes until everything is hot and the peppers are tender. A crunchy bell pepper kind of wrecks the whole experience.
Can you Make Stuffed Peppers Ahead of Time
100% yes you can, and it is part of the reason I love them so much! You can make the filling and then fill the peppers a few days a head of time. Then you just bake them (or put them in the crock pot) the day you want to serve them.
Can you Freeze Stuffed Peppers
Yes, you can. I like to freeze them before I bake them, but if you have leftovers you want to freeze that works as well. Just place them in an air tight container for up to 2 months. When you are ready to serve them put them in the fridge overnight to thaw, and then you can bake according to the recipe directions.
How Do You Make Mexican Stuffed Peppers
These taco stuffed peppers are super easy to throw together with just a few simple steps.
- Brown ground beef and add taco seasoning once you have cooked and drained any fat away.
- Cook the rice. You can use long grain white rice, brown rice, or even minute rice. It doesn’t matter, just have it cooked and ready to go. It is about 3 cups of cooked right that you need.
- Mix together taco meat, black beans, corn, rice, salsa, and cheese.
- Slice the bell peppers in half and remove the seeds and membranes. You can use any color bell pepper that you like!
- Fill the peppers with the rice mixture. Then you just top with enchilada sauce and the rest of the cheese!
- Bake and you are done.
If your family loves Mexican food than these stuffed peppers are a must try. You can mix up the filling to what your family likes as well. The meat can be ground turkey, shredded chicken, leftover pork…you name it! You can add jalapenos for spice, top with sour cream, avocado, tomatoes, or black olives if you like. You really can make these your own.
Other Mexican Dinner Ideas to Try
- Mexican Pizzas
- Chicken Tostadas
- Easy Taco Soup
- Fiesta Lime Chicken
- Crunchy Southwestern Chicken Wrap
- Dorito Taco Casserole
- Southwest Baked Chicken
- 4 bell peppers, sliced in half length wise with seeds and membrane removed
- 1 pound ground beef
- 1 packet taco seasoning
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 cup salsa
- 2 cups shredded cheddar cheese, divided
- 1 (10 oz) can enchilada sauce
- 3 cups cooked rice
- Sour cream
- Diced Tomatoes
- Jalapeno slices
- Black Olives
- Preheat oven to 350 degrees
- Arrange sliced peppers in a 13x9 inch baking dish.
- In a large skillet brown ground beef over medium high heat. Once broken up and cooked through drain any fat. Mix in taco seasoning until everything is well coated.
- In a large bowl (or if your skillet is large enough) mix together taco meat, black beans, corn, salsa, 1 cup of cheddar cheese and rice.
- Generously fill peppers with the rice mixture. If you have leftovers just store in the fridge or fill additional peppers.
- Pour enchilada sauce evenly over the peppers and top with the remaining cheese.
- Bake for 35-40 minutes until everything is melted and the peppers are tender.
- Remove and serve immediately.
Amount Per ServingCalories 431 Total Fat 20g Saturated Fat 9g Trans Fat 1g Unsaturated Fat 8g Cholesterol 78mg Sodium 786mg Carbohydrates 35g Net Carbohydrates 0g Fiber 4g Sugar 5g Sugar Alcohols 0g Protein 27g
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