Best Ever Stuffed Peppers!

Mexican Stuffed Peppers

Lisa Triggs
Add a little kick to your stuffed bell pepper recipe! We've added taco seasoning and salsa to make these easy stuffed peppers that even the kids will love!
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner, left overs
Cuisine Mexican


  • 4 – 5 Bell Peppers
  • 1 lbs Ground beef
  • 1 lbs Ground veal
  • 1 large Jar of salsa
  • 1 pge Taco Seasoning
  • cups Pre Cooked Rice
  • 1 cup Black Beans Drained
  • 2 tbsp Butter
  • Salt & Pepper to Taste
  • 1 cup Shredded Cheese of Choice


  • Start by cooking the veal and beef together over medium heat with a little water and the butter until no longer pink. The butter helps tenderize the meat.
  • While the meat is cooking, preheat the over to 375° and prepare the peppers by cutting the top off and taking out the seeds. Arrange peppers standing upright in a baking dish.
  • Once cooked, drain the meat then add the jar of salsa, beans, rice and taco seasoning and mix well. This can be done in the pan or transfer to a large bowl.
  • Season with salt and pepper to taste and start filling the mixture into the hollowed out peppers.
  • Once all the peppers are full, top with shredded cheese and bake for 25 – 30 minutes or until the peppers are tender.
  • Plate and cut open to add additional cheese if desired and enjoy!
  • Add a dollop of sour cream for a real Mexican dish feel.
Keyword gluten-free recipes, mexican food, stuffed peppers