5 from 1 vote

Mexican Stuffed Peppers

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 I originally made this recipe when I received a delicious shipment of cheese from the Dairy Farmers of Canada, and it felt like the perfect time to use up the peppers I had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

    • 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

    • Bell peppers
    • Refried beans 
    • Cooked rice
    • Lime juice
    • Cheddar cheese
    • Fresh cilantro
    • Salt & pepper 
    Mexican stuffed peppers in a casserole dish.

    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.

    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

    • 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!
    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.

    • 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!

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

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    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    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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    46 Comments

    1. Melinda L. says:

      Sounds delicious, cannot wait to try it out!

    2. Michelle K says:

      I love stuffed peppers and I imagine our daughter would love them too..Thanks for a great Meatless meal idea…

    3. I tried these stuffed peppers and my whole family loved them.I can’t wait to make them again soon.The peppers are awesome now in the fall too.

    4. Michael Lambert says:

      Everything about this recipes sounds really good. Will have to see if my wife could make this.

    5. I have tried some of your recipes before and always was pleased with the results…but these were so easy to make and I loved them so much I made them for friends…thank you

    6. These look so good! Especially with all of that melted cheese. What is the difference between Canadian mild cheddar and what we can get in the U.S.?

    7. kathy downey says:

      I love stuffed peppers and these look so good,thanks for sharing

    8. kathy downey says:

      We made these for dinner they were very good

    9. nataile holland says:

      Making these for dinner tomorrow but thinking of adding whole blackbeans to the rice too, plus some crushed up tortilla chips on top with the cheese for a crunchy topping! Then have guacamole, salsa and sour cream on the side too. I’ve been looking for recipes to use with refried beans because I love them!!! The only slight issue is my shopping delivery brought me refried beans with a hint of lime? Because they didn’t have the usual ones. So, I hope it still works ok and doesn’t taste odd. Thanks for the recipe!

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