Best Mexican Stuffed Bell Peppers Recipe

I just finished Low Carb Mexican Stuffed Peppers that come out juicy, cheesy, and actually worth putting on a weeknight table.

I’m obsessed with these Low Carb Mexican Stuffed Peppers because they hit that messy, satisfying spot I crave after a long day. The smell of ground beef and salsa mingling makes me stop whatever I’m doing.

Baked Stuffed Bell Peppers keep their edges slightly charred while the filling stays juicy and cheesy. I love that each pepper holds a handheld, sauce-spill wonder you can tear into with a fork.

Simple, loud flavors. Not trying to be fancy.

Just real, punchy, and ready to rescue a weeknight dinner. Bring napkins.

Hot, messy, and absolutely worth the napkin waste now for real.

Ingredients

• Bell peppers: colorful cups, juicy shells that make it look homemade and fun.
• Ground beef: cozy, meaty protein that’s comforting and packs savory punch.
• Yellow onion: sweet crunch when cooked, adds real kitchen-y aroma.
• Garlic: punchy little cloves, it’s the tiny kick that wakes things up.
• Salsa: saucy zip and tomato tang, keeps the filling moist and lively.
• Taco seasoning: salty, smoky spice mix that makes it taste like tacos.
• Cauliflower or white rice: light filler—low-carb or classic comfort, your call.
• Cumin: warm, earthy note that quietly boosts the whole mix.
• Chili powder: mild heat and depth, brings smoky chili vibes.
• Olive oil: slicks the pan, helps browning and brings subtle fruitiness.
• Salt and pepper: basic but crucial, it’s what actually makes it taste right.
• Shredded cheese: melty, gooey blanket that’s basically dinner happiness.
• Cilantro: bright, herbaceous finish if you like that fresh bite.
• Lime wedges: squeeze of tang, wakes everything up and cuts the richness.

Ingredient Quantities

• 6 large bell peppers, tops cut off and seeds removed (any colors you like)
• 1 lb ground beef (use lean, about 80 20 is fine)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup salsa (mild or medium depending on how spicy you want it)
• 2 tbsp taco seasoning (store bought or homemade)
• 1 cup cooked cauliflower rice (for low carb) or 1 cup cooked white rice if not
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and black pepper, a pinch or two of each
• 1 cup shredded cheddar or Mexican blend cheese, plus more for topping
• 1/4 cup chopped fresh cilantro, optional but nice
• 1 lime, cut into wedges for serving, optional

How to Make this

1. Preheat oven to 375F. Trim tops off the peppers, remove seeds and membranes, rinse and pat dry. If they sit funny cut a sliver from the bottom so they stand up, but don’t make a hole.

2. Lightly oil a baking dish with 1 tbsp olive oil and arrange the peppers upright. Bake them empty 10 to 12 minutes to start softening while you make the filling.

3. Heat a large skillet over medium-high and add a drizzle of olive oil. Cook the chopped onion until translucent, about 3 to 4 minutes, then add the garlic and cook 30 seconds until fragrant.

4. Add the ground beef, breaking it up with a spatula. Season with 1 tsp cumin, 1 tsp chili powder, 2 tbsp taco seasoning, and a pinch of salt and pepper. Cook until the beef is browned and no pink remains, about 6 to 8 minutes. Drain excess fat if needed.

5. Stir in 1 cup salsa and 1 cup cooked cauliflower rice (or cooked white rice if using). Cook 2 to 3 minutes so flavors meld and excess moisture reduces. Taste and adjust salt or seasoning if it needs it.

6. Remove skillet from heat and stir in 1 cup shredded cheese plus 1/4 cup chopped cilantro if using. The cheese will melt into the filling and help it bind.

7. Spoon the filling into the pre-baked peppers, packing gently but don’t overstuff. Top each pepper with a little extra shredded cheese.

8. Cover the baking dish with foil and bake at 375F for 15 minutes, then remove the foil and bake another 5 to 8 minutes until cheese is bubbly and golden and the peppers are tender to your liking.

9. Let them rest 5 minutes, then sprinkle with extra cilantro and serve with lime wedges for squeezing over. These are great with sour cream, avocado or hot sauce if you like.

10. Leftovers keep in the fridge up to 3 days. To reheat, cover with foil and warm in a 350F oven for 15 to 20 minutes or microwave until heated through.

Equipment Needed

1. Oven (preheated to 375F)
2. 9×13 inch baking dish or similar casserole pan
3. Large skillet or frying pan
4. Cutting board and a sharp chef knife
5. Spoon or spatula for stirring and filling peppers
6. Measuring cups and spoons
7. Mixing bowl for the filling and shredded cheese
8. Aluminum foil and a grater for cheese

FAQ

Best Mexican Stuffed Bell Peppers Recipe Substitutions and Variations

• Ground beef: swap for ground turkey or ground chicken for a leaner result, or use crumbled tempeh or lentils if you want it vegetarian; they soak up the spices well but might need a little extra salsa so it stays moist.
• Cooked cauliflower rice: replace with cooked brown rice or quinoa if you want more fiber and chew, or use riced sweet potato for a slightly sweet twist; adjust salt and spices since flavors change.
• Shredded cheddar or Mexican blend cheese: try Monterey Jack or queso fresco for a milder, creamier melt, or use a dairy free shredded cheese if you need lactose free; freshly grated melts better than pre-shredded most times.
• Fresh cilantro: use chopped fresh parsley or green onions if you dont like cilantro, or add a little extra lime zest to give brightness without the cilantro flavor.

Pro Tips

– After pre-baking the peppers, salt the insides lightly and let them sit cut-side up for 10 minutes, then pat dry. That draws out extra moisture so the filling does not get soggy.

– Brown the beef well and drain most of the fat, then return to the pan and cook another minute to concentrate the flavor. A little fond stuck to the pan adds taste when you deglaze with salsa.

– If using cauliflower rice, squeeze excess liquid in a clean towel before adding it. If using white rice, use slightly undercooked rice so the final bake doesn’t become mushy.

– Pack the filling gently but don’t ram it in. Cover with foil for most of the second bake so the peppers steam to tenderness, then remove the foil to brown the cheese on top.

– For brighter flavor and balance, finish with fresh cilantro and a squeeze of lime just before serving. If making ahead, keep lime and avocado or sour cream on the side so they stay fresh.