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In this Mexican Stuffed Peppers recipe, I’ve taken bell peppers and stuffed them to the brim with seasoned beef, green chiles, onions, enchilada sauce, and ooey-gooey cheese. Baked until perfectly tender, the peppers are soft and flavorful, and packed with cheesy goodness.
5-Star Review
“This recipe turned out amazing! It was delicious and I can’t wait to make it again!” -Beth
Mexican Stuffed Peppers Recipe
These Mexican Stuffed Peppers oozing with cheese are the ultimate comfort food. Bell peppers make the perfect little basket for this cheesy enchilada goodness. Stuffed with taco-seasoned beef, green chilies, enchilada sauce, and cheese, the peppers turn out soft and chewy and loaded with flavor. Though I added a fair amount of cheese because I am a true cheese-lover, you can adjust the amount to your liking.
This twist on traditional stuffed peppers is perfect when I’m in the mood for Mexican and craving something cheesy and indulgent.
Tips for Beginners
- Choose 4-lobed peppers. Look for peppers that are block-shaped or 4-lobed, so they stand up easily on the sheet pan.
- Adjust the level of spice. These peppers have a slight kick, but you can adjust to your liking and omit the green chilies or use a mild enchilada sauce.
- No need to pre-cook the peppers. The peppers should soften in the oven while they cook.
- Drain the beef. After you’ve cooked the ground beef, drain any oil left in the pan. If you don’t, you may end up with greasy meat or soggy peppers.
- Check the peppers for doneness. I recommend checking the peppers for doneness rather than relying on the color of the cheese. You can tent with foil if the cheese is browning too much before the peppers have softened.
- Use a variety of peppers. I like to use red, green, yellow, and orange peppers if I can find them. It makes for a nice and colorful dish.
Cheesy Mexican Stuffed Peppers Recipe
Ingredients
- 1 lb lean ground beef
- 1 oz. taco seasoning
- ½ onion diced
- 1 can chopped green chiles 4.5 oz. can
- ¼ cup red enchilada sauce medium
- 4 bell peppers large
- 2 cups Mexican blend cheese shredded
Video
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil and set aside.
- In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. If there is extra oil after your beef is fully cooked, drain and return to the heat.1 lb lean ground beef
- Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.1 oz. taco seasoning, ½ onion
- When the beef is almost cooked through and the onions begin to become translucent, stir in the green chiles and enchilada sauce. Turn off the heat. Set aside.1 can chopped green chiles, ¼ cup red enchilada sauce
- Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.4 bell peppers
- To stuff each pepper, start with several spoonfuls of beef, then half a cup of cheese, then fill nearly to the top with beef. Top with another ½ cup of cheese if you have enough space, or add as much as you like. Place the top back on the pepper. Repeat with the remaining peppers.2 cups Mexican blend cheese
- Bake for 30-40 minutes or until peppers are tender and cheese is melty.
- Serve immediately with sour cream and cilantro if desired. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mexican Stuffed Peppers Step by Step
Get the oven going, line a baking sheet, and cook the beef: Preheat the oven to 350°F and line a baking sheet with foil, set aside. Heat 1 lb. ground beef in a medium skillet over medium-high heat, crumbling it as you cook so the meat browns. If there is any oil in the pan after your beef is fully cooked, drain and return it to the heat.
Add 1 oz taco seasoning and stir until well coated. Toss in ½ diced onion and cook with the beef.
When the beef is almost cooked through and the onions become translucent, stir in 1 can chopped green chiles and ¼ cup red enchilada sauce. Turn off the heat and set aside.
Hollow out the peppers: Cut the tops off of 4 peppers and remove the insides, removing the ribs and seeds. Place each pepper on the baking sheet.
Stuff the peppers: First, add several spoonfuls of beef, then half a cup of cheese, then fill almost to the top with beef. Top with another ½ cup of cheese if you have enough space, or add as much as you like. The amount of cheese you add will depend on the size of your peppers and your preference. Place the top back on the pepper and repeat with the remaining peppers.
Bake: Bake for 30-40 minutes or until peppers are tender and the cheese is melted and gooey.
Serve: Serve immediately topped with sour cream and cilantro if desired. Enjoy!
Variations and Substitutions
- Change the protein: Add shredded chicken, ground turkey, pork or use beans and make it vegetarian.
- Add texture: Stir cooked quinoa or rice into the meat mixture. You’ll end up with more filling, so you could fill a few more peppers.
- Swap the cheese: Any type of cheese will work, and feel free to add as much or as little as you like.
- Make it spicy: Use a spicy enchilada sauce or stir jalapeños into the meat mixture.
How to Store
You can store leftovers in the fridge if you know you’ll be reheating and eating them within 3-5 days. If not, freeze them. Be sure everything is fully cooked and cooled before freezing, and be sure to wrap them well and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
When I host a Cinco de Mayo celebration, I’ll serve these stuffed peppers with a side of fluffy Mexican rice, a batch of crunchy homemade tortilla chips, and this easy Mexican grilled corn on the cob, making it the ultimate celebratory meal.
More Cinco De Mayo Recipes
- This Mexican Street Corn Dip recipe features cream cheese, corn, hot sauce, feta, jalapeños, lime, and more, making this hot dip taste just like Mexican street corn.
- Cod Fish Tacos are perfectly seasoned with lime and orange juice, as well as tequila, for bright and crisp flavors.
- The name says it all: these Nachos Supreme are loaded with ground beef, refried beans, guacamole, jalapeño, pico de gallo, cheese, and plenty more.
Made these recently!! Loved them!
Added more enchilada sauce as I found the meat mixture too dry! Pre-roasted the peppers too – cuts down the cooking time.
Have a question. When I usually make stuffed peppers, I parboil first. Do the peppers come out tender enough without doing that? Would love to try as is (easier).
Yes, these peppers come out tender!
What is the carb count?
Hi Karen, if you click on the “Nutritional Information” tab on the recipe card, you can view the full nutritional information! One serving contains 14 grams of carbohydrates.
My mom and I really enjoyed these, they are super simple to make and taste really good, they’re not quite enough to be a dinner by themselves but if you add a little beans and rice to the bottom or even on the side they will be very filling. I’m 16 and this was the third meal I’ve made without help from my parents and they really enjoyed it!
Thanks so much for sharing, Trevor!
This recipe turned out amazing! It was delicious and I can’t wait to make it again!
Looks delicious, Beth!
These cheesy enchilada stuffed peppers are so easy and delicious! My husband even asked me to make them again.!
Those look amazing!!
OMG. These were Soooo Good ! I followed everything to the T. But then I added one jalapeno pepper sliced thinly to give it an extra kick. And added another 1/4 cup of the Medium Enchilada sauce. And a little extra onion too. I used the Red Yellow and Orange Peppers. I Loved them and Can’t wait to make them again ! Thanks Becky 😎
Thanks for stopping by and sharing, Percy!
These stuffed peppers are so good and also very easy to prepare. Great make ahead for a party as well. Use different colors of the peppers to make very attractive serving platter.
Thanks for sharing!
Used a rotisserie chicken from the grocery store along with “aloha” peppers! My girlfriend and I loved it and I will definitely be taking the leftovers to work tm!
Thanks for sharing with us, Steve!
Yes, these are the best stuffed peppers! And yes I have never ate a stuffed pepper until these, I don’t like stuffed peppers, but I make these often. My family loves them.
So happy to hear!!
I’m confused 🤔 you said you never ate stuffed peppers before this recipe. But then You said You don’t like stuffed peppers? I’m only asking for clarification because My Husband has never had stuffed peppers and refuses to even try them. Hopefully He’ll try these when I make them.