Mexican Stuffed Bell Pepper

Mexican stuffed peppers filled with cooked ground beef, leftover chili or leftover taco meat are a great meal. Add some yellow rice to give it heartiness and top with cheese.
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Prep Time 10 minutes
Cook Time 1 hour
Par Cooking 2 minutes
Total Time 1 hour 12 minutes
Course Dinner
Cuisine Mexican
Servings 6
Calories 187 kcal



  • 1/2 Pound Ground Beef You can substitute 1.5 cups of leftover chili or taco meat mixture
  • 1 Cup Rice We prefer yellow rice
  • 1/2 Cup Shredded Cheddar Cheese
  • 6 Bell Pepper
  • 1 Onion
  • 1 Clove Garlic
  • 1 Tbsp Olive Oil


  • Wash the peppers
    Whole green Bell Pepper Under Running Water
  • Par-cook the peppers first by dropping them in boiled water for a few minutes and transfer to a bowl of ice water. Or You can also microwave for a couple minutes and then drop into the bowl of ice water.
  • Add the olive oil to a fry pan and onions.
  • Sweat the onions, and any parts of the tops of the green pepper that you have left over, then and add garlic then brown the meat to the fry pan
  • Cook your rice and set aside (Use rice package instructions or see our post how to cook rice)
  • When meat is browned add all ingredients to a bowl and fold it together but reserve some cheese for the top of your peppers.
  • Fill the peppers, top with cheese and bake covered for 30 minutes and uncovered for 20-25 depending on the size of your peppers.


This recipe varies due to the size of your bell peppers, you may need to adjust the amount of beef and or rice to accommodate the size of the peppers. Not to worry because the mixture freezes well. 


Calories: 187kcalCarbohydrates: 12gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 36mgSodium: 113mgPotassium: 393mgFiber: 3gSugar: 6gVitamin A: 3826IUVitamin C: 154mgCalcium: 88mgIron: 1mg
Keyword Budget-Friendly, hearty, kid-friendly, Repurpose Leftovers
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