These flavorful Mexican stuffed peppers combine seasoned ground chicken and pork with black beans, corn and rice, finished with your favorite salsa and a sprinkle of cheese. They’re an easy weeknight meal, and because the recipe yields 10–12 peppers, it’s ideal for freezing and reheating later.
Stuffed peppers are a versatile, balanced dinner: protein, grains and vegetables all in one handheld serving. Whether you’re new to stuffed peppers or you’ve tried other versions such as breakfast stuffed peppers or stuffed pepper soup, this Mexican-style take is packed with bright, savory flavors. These freeze and reheat exceptionally well, making them a great choice for meal prep or a postpartum freezer meal.
Why you’ll love these stuffed peppers
More vegetables: Bell peppers count as a full serving of veggies, so stuffing them still gives you a hearty vegetable portion alongside the filling.
Easy leftovers: These Mexican stuffed peppers reheat beautifully, making them simple to pack for lunches or reheat for dinner.
Freezer friendly: The recipe makes about 10–12 peppers, so prepare the whole batch and freeze half for quick dinners later.
What you need for Mexican stuffed peppers
- Large bell peppers: Any color works; use a mix for visual appeal.
- Hearty filling: Ground chicken and pork seasoned with taco spices, mixed with corn, black beans, green chiles, salsa and cooked rice for texture and flavor.
- Shredded cheese: A Mexican-style blend is ideal, but cheddar, Monterey Jack or a favorite melting cheese will work.
Tip: Use a good taco seasoning
Store-bought taco seasoning works fine, but a homemade blend gives fresher, more balanced flavor without unnecessary fillers. Adjust the heat level to suit your family.
How to make Mexican stuffed peppers
Note: A full ingredient list and step-by-step instructions appear in the recipe card below.
- Preheat a large skillet over medium-high heat. Add the ground chicken and pork, break it apart and season with salt. Cook until no longer pink, about 3–4 minutes.
- Stir in taco seasoning, corn, drained black beans, green chiles and salsa. Bring to a gentle simmer and cook 2–3 minutes so the flavors meld.
- Remove the skillet from the heat and stir in the cooked rice. Transfer the filling to a bowl to cool briefly.
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish (or dishes) with cooking spray and arrange the hollowed bell peppers upright.
- Fill each pepper with the meat and rice mixture. Bake for 20 minutes, then top with shredded cheese and bake another 15–20 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve hot, garnished with chopped cilantro, a squeeze of lime or avocado if desired.
How to freeze this stuffed peppers recipe
These stuffed peppers freeze exceptionally well thanks to freezer-friendly ingredients like rice, beans and meat. Make the full batch, then save half for later:
- Bake the peppers according to the recipe and allow them to cool completely.
- Wrap each pepper tightly in aluminum foil or place them in airtight freezer-safe containers.
- Freeze for up to 3 months.
Pro tip: Wrap peppers individually so you can remove only the portions you need. To reheat, preheat the oven to 350°F, place wrapped or covered peppers in a casserole dish, and bake for 20–30 minutes until heated through. Add extra cheese before the final bake if desired.
Ingredients
- 1 lb ground chicken
- ½ lb ground pork
- 1 teaspoon salt
- 3 tablespoons taco seasoning
- 2 cups corn kernels
- 30 oz black beans, drained and rinsed
- 4 oz green chiles
- 16 oz salsa (mild or medium depending on preference)
- 2 cups cooked white rice or quinoa
- 2 cups shredded Mexican-style cheese
- 10–12 medium bell peppers, tops removed and seeds discarded
Instructions
- Heat a large skillet and brown the ground chicken and pork with salt. Stir in taco seasoning.
- Add corn, black beans, green chiles and salsa; simmer 2–3 minutes.
- Remove from heat and stir in cooked rice until evenly combined.
- Place prepared bell peppers upright in a greased 9×13-inch baking dish and fill each with the mixture.
- Bake at 350°F for 20 minutes, then top with cheese and bake 15–20 more minutes until the peppers are tender and cheese is melted.
- Serve immediately, garnished as desired.
Tips & notes
- Peppers vary in size; the number you need depends on how full you pack each one.
- Salsa choice affects overall flavor and heat. Use a chunky salsa for more texture or a smooth salsa for a milder texture.
- For extra heat, substitute canned jalapeños for the green chiles or add a tablespoon or two of hot sauce to the mixture.
- Any ground meat works here — substitute ground turkey, beef or a vegetarian crumble for a different protein profile.
- Leftovers can be wrapped individually in foil for easy reheating or stored in an airtight container in the refrigerator for several days.
Nutrition
Approximate per serving: 351 kcal, Carbohydrates: 38 g, Protein: 23 g, Fat: 13 g, Fiber: 10 g, Sugar: 7 g. Nutrition values are estimates and should be used as a guideline.
Photography by: The Wooden Skillet