Mexican Stuffed Peppers are filled with beans, cheese and rice. Perfect for nights you want to skip the meat!
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 I originally made this recipe when I received a delicious shipment of cheese from the Dairy Farmers of Canada, and it felt like the perfect time to use up the peppers I had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!
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!
Why You’ll Love Mexican Stuffed Peppers
- They’re full of flavor but are healthy
- They make use of simple, easy-to-find ingredients, making them a perfect mid-week meal
- They’re easy to switch up if you have fussy eaters in the family – you can seriously stuff them with just about anything
- They store well for several days
- They’re surprisingly filling
- Bell peppers
- Refried beans
- Cooked rice
- Lime juice
- Cheddar cheese
- Fresh cilantro
- Salt & pepper
How to Make Mexican Stuffed Peppers
- Step One: Preheat the oven to 375°F.
- Step Two: Place peppers skin side down in an oven-safe baking dish.
- Step Three: Mix refried beans, rice, and lime juice. Stuff peppers with bean/rice mixture.
- Step Four: Mix cheese and cilantro in a small bowl. Sprinkle over the peppers.
- Step Five: Bake 15 to 20 minutes or until cheese is melted and peppers are tender.
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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!
Recipe Tips and Tricks
- It’s a great idea to pre-roast the halves of each pepper if you have time. Usually, this keeps the flavor strong without them over-cooking. You can then fill them and pop them in the oven until they’re piping hot and beautifully melty.
- Prepare as much as you can in advance. This recipe can be quite time-consuming, so if you struggle to motivate yourself to cook a full meal in the evening, it’s worth cooking the rice in advance and prepping/de-seeding the peppers ahead of time.
Variations and Substitutions
- This recipe uses cheddar cheese, but you can swap it out for any melty cheese you like. I find that mozzarella gives these peppers an incredible stringiness while sharper cheeses will give your dish a richer flavor.
- If you want to include meat in this recipe, you can use everything from ground chicken to ground beef. Just be sure to season your meat with plenty of salt and pepper before cooking. For something with a signature kick, give spicy sausage a try!
- You can customize this recipe, so don’t be afraid to flavor the dish with cumin or chili powder if you want to dial up the spice.
- To make this dish dairy-free, skip the cheese and switch it out for something like guacamole or vegan sour cream. It won’t be quite the same, but it’ll be just as delicious!
- If you’re on a paleo or Whole30 diet, you can swap out the regular rice for cauliflower rice!
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.
- Mexican Tater Tot Casserole – This recipe is always a huge hit with my family, as it’s hearty, spicy, and oh-so-tasty.
- Slow Cooker Beef Enchilada Casserole – I’m a huge fan of enchiladas, and this Slow Cooker Beef Enchilada Casserole is wonderfully layered with beef, cheese, tortillas, and enchilada sauce for the ultimate take on Taco Tuesday!
- Mexican Meatballs – I adore these Mexican meatballs on nights when I want just the right amount of spice, plenty of cheese, and a hefty dose of taco seasoning!
- Air Fryer Tortilla Chips – If you want to keep the Mexican theme going strong, then why not whip up these homemade tortilla chips in the air fryer? They’re super easy to make and pair perfectly with salsa and guac!
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Mexican Stuffed Peppers
Stuffed full of beans, cheese and rice. Perfect for nights you want to skip the meat!
- 4 bell peppers, your choice of kind, halved and seeded
- 1 can refried beans (about 2 cups)
- 2 cups cooked rice
- 2 tablespoons lime juice
- 2 cups cheddar cheese, shredded
- ¼ cup fresh cilantro, chopped
- Salt & pepper, to taste
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 570mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 14g
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Debbie Bashford says
Have never tried re fried beans may have to give this a go
My family likes stuffed peppers a lot. I try to make them a bit different once in awhile so they dont get tired of the same old stuff. Am going to try these next time. Thanks
Shirley OFlynn says
Thank you for another great recipe. These look fantastic!
Debbie White Beattie says
I love stuffed peppers but I’m usually using ground beef instead of beans but this recipe sounds delicious