There’s something truly comforting about a dish that brings bold flavors, vibrant colors, and wholesome ingredients together in one perfect bite. Fiesta Stuffed Bell Peppers do just that—they’re hearty, cheesy, and packed with Tex-Mex goodness, making them the perfect meal for busy weeknights or special gatherings.
If you love Mexican-inspired flavors, this dish will become a staple in your kitchen. Each pepper is filled with a savory blend of seasoned ground beef, pinto beans, salsa verde, melted cheddar cheese, and fluffy rice. Topped with crumbled cotija cheese and pickled red onions, every bite is bursting with flavor.
Ready to learn how to make the ultimate Fiesta Stuffed Bell Peppers? Let’s get started!
Why You’ll Love Fiesta Stuffed Bell Peppers
✔️ Easy to Make – Simple steps with everyday ingredients.
✔️ Packed with Flavor – Bold, smoky, cheesy, and slightly tangy.
✔️ Nutritious & Balanced – High in protein, fiber, and vitamins.
✔️ Customizable – Use different proteins, grains, or toppings.
✔️ Great for Meal Prep – Freezer-friendly and reheats beautifully.
Ingredients for Fiesta Stuffed Bell Peppers
Before you start, gather all the ingredients to make cooking quick and stress-free.
For the Peppers
| Ingredient | Amount |
|---|---|
| Bell peppers (any color) | 4 |
| Olive oil | 1 tbsp |
| White onion, diced | 1 large |
| Salt | ½ tsp |
| Lean ground beef (85/15 blend) | 1 lb |
| Taco seasoning | 2 tbsp |
| Salsa verde | 1 cup |
| Cheddar cheese, shredded | 1 cup |
| Pinto beans, drained | 15 oz (or 2 cups cooked) |
| Cooked white rice | 1 cup |
For Garnish (Optional, but Recommended)
- Pickled red onions
- Crumbled cotija cheese or queso fresco
Step-by-Step Instructions
Step 1: Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Arrange the peppers in a baking dish, cut sides facing up.
Step 2: Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 5 minutes, until softened.
- Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat.
- Stir in salt, taco seasoning, and salsa verde. Cook for 2-3 minutes, ensuring everything is well combined.
- Remove from heat and stir in cheddar cheese, pinto beans, and cooked rice.
Step 3: Stuff the Peppers
- Spoon the beef and rice mixture into the prepared bell peppers, filling them generously.
- Cover the baking dish tightly with aluminum foil.
Step 4: Bake to Perfection
- Bake for 30 minutes covered.
- Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the filling is hot.
Step 5: Garnish and Serve
- Remove from the oven and let the peppers cool slightly.
- Top with pickled red onions and crumbled cotija cheese.
- Serve hot and enjoy!
Tips for the Best Stuffed Bell Peppers
- Choose sturdy peppers – Bell peppers with flat bottoms stand upright better while baking.
- Make it spicier – Add diced jalapeños, chipotle powder, or spicy salsa verde.
- Use different proteins – Swap beef for ground turkey, shredded chicken, or black beans.
- Go low-carb – Replace rice with cauliflower rice for a keto-friendly version.
- Meal prep friendly – Make ahead and store in the fridge or freezer for easy reheating.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 |
| Protein | 30g |
| Carbohydrates | 35g |
| Fat | 15g |
| Fiber | 8g |
(Nutritional values are approximate and may vary based on ingredient brands.)
What to Serve with Fiesta Stuffed Bell Peppers
These stuffed peppers are a complete meal, but pairing them with the right sides can elevate your dinner!
- Mexican Street Corn – Creamy, tangy, and delicious.
- Guacamole and Tortilla Chips – Adds a refreshing contrast.
- Cilantro Lime Rice – Brightens up the meal with citrusy flavors.
- Black Bean Soup – Extra protein and warmth for colder days.
How to Store and Reheat Leftovers
Refrigerator:
- Store in an airtight container for up to 4 days.
- Reheat in the microwave (2 minutes per pepper) or in the oven at 350°F (175°C) for 15 minutes.
Freezer:
- Place stuffed peppers in a freezer-safe container and freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQ)
1. Can I use different types of peppers?
Yes! While bell peppers work best, poblano peppers or even hollowed-out zucchini are great alternatives.
2. Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for black beans or lentils and follow the same steps.
3. What can I use instead of white rice?
You can substitute with brown rice, quinoa, cauliflower rice, or farro for added nutrition.
4. Can I make this in advance?
Yes! Assemble the stuffed peppers a day ahead, store them in the fridge, and bake when ready.
5. How do I make these stuffed peppers spicier?
Use hot salsa verde, extra taco seasoning, or diced jalapeños in the filling.
6. Can I cook these stuffed peppers in a slow cooker?
Yes! Place the stuffed peppers in the slow cooker, cover, and cook on low for 4-5 hours or high for 2-3 hours.
Final Thoughts: A Must-Try Tex-Mex Favorite
Fiesta Stuffed Bell Peppers bring bold, zesty flavors, hearty textures, and wholesome ingredients into one satisfying meal. Whether you’re making them for family dinner, meal prep, or a casual gathering, this recipe is easy, delicious, and guaranteed to impress.
So, why not spice up your dinner routine? Try these Fiesta Stuffed Bell Peppers today and enjoy a taste of Tex-Mex comfort food!
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Fiesta Stuffed Bell Peppers: A Flavor-Packed, Easy-to-Make Meal
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Fiesta Stuffed Bell Peppers are a delicious and vibrant take on a classic stuffed pepper dish. Packed with seasoned ground beef, creamy cheddar cheese, salsa verde, pinto beans, and fluffy rice, this recipe brings bold Tex-Mex flavors to your table. It’s an easy-to-make, hearty meal that’s perfect for busy weeknights or meal prepping ahead of time!
Ingredients
For the Peppers
- 4 bell peppers (any color)
- 1 tbsp olive oil
- 1 large white onion, diced
- ½ tsp salt
- 1 lb lean ground beef (85/15 blend)
- 2 tbsp taco seasoning
- 1 cup salsa verde
- 1 cup shredded cheddar cheese
- 15 oz pinto beans, drained (or 2 cups cooked)
- 1 cup cooked white rice
For Garnish (Optional)
- Pickled red onions
- Crumbled cotija cheese or queso fresco
Instructions
Step 1: Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Place the peppers in a baking dish, with the cut sides facing up.
Step 2: Cook the Filling
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 5 minutes, until softened.
- Add the ground beef, breaking it up with a spoon. Cook until browned, then drain any excess fat.
- Stir in salt, taco seasoning, and salsa verde. Cook for 2-3 more minutes, letting the flavors blend.
- Remove from heat and mix in the cheddar cheese, pinto beans, and cooked rice.
Step 3: Stuff the Peppers
- Spoon the beef and rice mixture into each bell pepper, filling them generously.
- Cover the baking dish tightly with aluminum foil.
Step 4: Bake the Peppers
- Place the dish in the oven and bake for 30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the peppers are tender.
Step 5: Garnish and Serve
- Let the stuffed peppers cool slightly before serving.
- Garnish with pickled red onions and crumbled cotija cheese.
- Serve warm and enjoy!
Notes
- For extra heat, add diced jalapeños or use a spicy salsa verde.
- Want a lower-carb option? Swap white rice for cauliflower rice.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Try different proteins like ground turkey, shredded chicken, or even black beans for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean