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Mexican Stuffed Peppers

August 24, 2018 by Cara

A tray a bell peppers stuffed with a Mexican filling, topped with gooey cheese and surrounded by chips for these Mexican Stuffed Peppers.

Skip the tortillas and fill these bell peppers with a south-of-the-border filling for an easy 30 minute dinner! These Mexican Stuffed Peppers are a clever way to get more veggies into your family’s bellies, plus, the bell peppers make for a new way to celebrate your next Taco Tuesday.

RELATED: Lasagna Stuffed Peppers

A white background with a plate of Mexican Stuffed Peppers with chips and sliced avocados.

This version of Mexican Stuffed Peppers happens to be vegetarian but you can easily replace the meatless crumbles with ground turkey meat or beef. Whatever your family likes, use that! This dinner is full of easy substitutions:

  • Use pinto beans instead of black beans (or no beans at all!)
  • Top with dairy free shredded cheese to make 100% vegan.
  • Sub out ground turkey meat, beef, or lentils for the meatless crumbles.

RELATED: Monster Bell Pepper Salad Cups

A white background with a plate of Mexican Stuffed Peppers with chips and sliced avocados.

A baking sheet of red, yellow, and green bell peppers cut in half, ready to be filled for these Mexican Stuffed Peppers.

The best part is that this meal can be ready in 30 minutes! Want to prep ahead of time? Easy! Make the filling the night before, cover in a  bowl and chill overnight. Once you are ready to bake these Mexican Stuffed Peppers, remove the filling, heat up either in the microwave or in a skillet until warmed, and then cook in the oven. Look at you, you dinner making GODDESS.

Mexican Stuffed Peppers

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A white background with a plate of Mexican stuffed peppers with chips and sliced avocados.

Mexican Stuffed Peppers

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 Mexican Stuffed Pepper Halves 1x
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Ingredients

Scale
  •  3 bell peppers, sliced in half and deseeded
  • 1/2 package meatless crumbles (or 1/2 lb ground meat of choice)
  • 1/4 onion, chopped
  • 1 can black beans, drained and rinsed
  • 1/2 tsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 c. salsa
  • handful cilantro, roughly chopped
  • 1 c. Mexican blend cheese

Instructions

  1. Preheat your oven to 425 degrees. Place each bell pepper half next to each other on a baking sheet.
  2. In a heated skillet over medium-high heat, brown the meatless crumbles and onion together for about 5 minutes or until warmed up.
  3. Add the spices, beans, salsa and cilantro and heat up for another 5 minutes or until completely warmed through. Season with salt to taste.
  4. Add the meat and beans mix into each bell pepper half and evenly distribute the cheese on top of each half.
  5. Bake for 10 minutes. Switch to broil for 5 minutes or until the cheese is nice and brown on the tops. Serve immediately.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

RELATED: Stuffed Bell Peppers

A white background with a plate of Mexican Stuffed Peppers with chips and sliced avocados.

 

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YOU ALSO MIGHT LIKE:

  • Lasagna Stuffed PeppersLasagna Stuffed Peppers
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  • Stuffed Bell PeppersStuffed Bell Peppers
  • Baked Taco SaladBaked Taco Salad

Filed Under: Cinco de Mayo, Dinner Ideas, Fresh Out of the Oven, Gluten-Free, Nut Free

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Dairy Free GoGurt
Next Post: Fruit and Veggie Car Snacks »

Reader Interactions

Comments

  1. Ttrockwood

    October 6, 2018 at 9:23 pm

    Actually made these a while ago- i used meatless crumbles and added in some leftover roasted zucchini i needed to use up. Baked without the cheese, cooled, then wrapped well and froze them. Baked a few the other night from frozen- just took longer- and added some vegan sour cream when serving (didn’t have vegan cheese in hand). Each person had a half bell pepper and i made a salad with avocado, cucumber, cilantro, tomatoes and pumpkin seeds.
    So good!! My omnivore guests totally loved it as much as i did :)) will certainly make again

    ★★★★★

  2. Suzanne

    August 28, 2018 at 11:04 am

    I tried a different blogger’s recipe for stuffed peppers, and I have to say it wasn’t nearly as good as these ones look! Definitely pinning this and trying it with the kids soon!

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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