Name: Mexican Stuffed Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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)

Mexican Stuffed Peppers are filled with beans, cheese, and rice. They’re perfect for nights when 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 I originally made this recipe when I received a delicious shipment of cheese from the Dairy Farmers of Canada, and it felt like the perfect time to use up the peppers I had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!

Although you can stuff these bad boys with anything you want, I find them great for vegetarian nights. 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 This Recipe

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

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Bell peppers
Refried beans
Cooked rice
Lime juice
Cheddar cheese
Fresh cilantro
Salt & pepper

How to Make Mexican Stuffed Peppers

Follow along to learn 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 for 15 to 20 minutes or until cheese is melted and the peppers are tender.

What to Serve with Them

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

If you have time, it’s a great idea to pre-roast the halves of each pepper. This usually keeps the flavor strong without overcooking. You can 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 pretty 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 for any melty cheese you like. 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 anything 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, try spicy sausage!
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 substitute 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 the regular rice for cauliflower rice!

The 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, place the peppers in the oven at 350°F for 10 minutes. Blast them in the microwave for 3 minutes for an even quicker meal!

Can I Freeze?

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

Mexican Inspired Recipes

You’ll love these related recipes if you can’t get enough of classic Mexican flavors or cheesy goodness.

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5 from 1 vote