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Mexican Stuffed Peppers

Mexican stuffed peppers in a casserole dish.

Mexican Stuffed Peppers are filled with beans, cheese and rice. Perfect for nights you want to skip the meat!

Mexican stuffed peppers in a casserole pan.


I believe that everything tastes better covered in cheese, and these Mexican Stuffed Peppers are no exception. I originally made this recipe when I received a delicious shipment of cheese from the Dairy Farmers of Canada, and it felt like the perfect time to use up the peppers I had sitting in the fridge.

I was a bit nervous that my youngest daughter might not respond well to a vegetable stuffed with beans and rice, but I thought it was worth taking the plunge as I adore Mexican flavors.

Stuffed peppers aren’t always the most filling food in the world, but the combination of beans, rice, and cheese bulked the peppers out enough to leave us full until breakfast the next day!

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    Although you can stuff these bad boys with anything you want, I find them great for vegetarian nights as they feel hearty but require no meat to taste incredible. It’s also fun to mix things up with different peppers. Green? Red? Yellow? Anything goes!

    Mexican stuffed peppers in a casserole dish.

    Why You’ll Love Mexican Stuffed Peppers

    Ingredients

    Mexican stuffed peppers in a casserole dish.

    How to Make Mexican Stuffed Peppers

    Equipment Needed

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    For this recipe to be a breeze to make, you need just a few crucial pieces of equipment.

    What to Serve with Mexican Stuffed Peppers

    If you’re wondering what to serve with these Mexican Stuffed Peppers, they usually go beautifully with salads and potatoes. So, go nuts with the recipes below for the ultimate fiesta!

    A Mexican stuffed pepper cut in half.

    Recipe Tips and Tricks

    Variations and Substitutions

    Mexican stuffed peppers on a plate with tortilla chips.

    Storage Instructions

    To store your peppers, keep them in an airtight container in the fridge for up to five days.

    To reheat them, just place the peppers in the oven at 350 degrees Fahrenheit for 10 minutes or so. For an even quicker meal, blast them in the microwave for 3 minutes!

    Can I Freeze?

    You can freeze these peppers for up to 3 months. Just store them in airtight containers or Ziploc bags. When you’re ready to eat them, defrost the night before and reheat as above – simple!

    Mexican Inspired Recipes

    If you can’t get enough of classic Mexican flavors or cheesy goodness, then you’ll love these related recipes.

    You’ll also like Chicken Tortilla Soup and Stuffed Pepper Casserole.

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    5 from 1 vote

    Mexican Stuffed Peppers

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Stuffed full of beans, cheese and rice. Perfect for nights you want to skip the meat!

    Ingredients
     
     

    • 4 bell peppers your choice of kind, halved and seeded
    • 1 can refried beans about 2 cups
    • 2 cups cooked rice
    • 2 tbsp lime juice
    • 2 cups cheddar cheese shredded
    • ¼ cup fresh cilantro chopped
    • salt & pepper to taste

    Instructions

    • Pre-heat oven to 375°F.
    • Place peppers skin side down in an oven-safe baking dish.
    • Mix together refried beans, rice and lime juice. Stuff peppers with bean/rice mixture.
    • Mix cheese and cilantro together in a small bowl. Sprinkle over the peppers.
    • Bake 15 to 20 minutes or until cheese is melted and peppers are tender.

    Nutrition

    Serving: 1g | Calories: 310kcal | Carbohydrates: 31g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 570mg | Fiber: 4g | Sugar: 3g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Side Dishes
    Cuisine Mexican
    Keyword Mexican Stuffed Peppers

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