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Mexican Stuffed Peppers

Name: Mexican Stuffed Peppers
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 400 g Beef mince; 1 cup White rice; 200 g Cooked black beans; 400 g Crushed tomatoes; 1 White onion; 4 Bell peppers; 150 g Grated cheddar cheese; 100 g Tinned sweetcorn, drained; 2 cloves Garlic; 1 tsp Cumin; 1 tsp Salt; 1 tsp Chilli powder

70 min (25 prep + 45 cook) Medium 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Peppers stuffed with rice, beef mince and beans topped with cheese.

About this recipe

Bell peppers stuffed with rice, beef mince, beans and cheese, baked with a spiced tomato sauce. A Tex-Mex version of the classic chilli relleno with all the Mexican flavours in a colourful, nutritious parcel.

History & Origin

Mexican Stuffed Peppers are the Tex-Mex reinterpretation of the chile relleno, one of the most refined dishes in traditional Mexican cookery. Whilst the Mexican chile relleno uses the poblano chilli battered in egg white and filled with cheese or picadillo, the Tex-Mex version employs bell peppers - larger, milder and abundant in the American Southwest - and fills them with a lavish mixture of rice, seasoned mince, beans and cheese. This adaptation arose from the practical needs of Mexican immigrants in Texas and New Mexico during the 20th century, who adapted their recipes to ingredients available in American markets. Bell peppers were cheaper, larger and easier to find than poblano chillies. The filling also became more American: rice was added (unusual in the classic chile relleno), black or pinto beans, and more cheese. The result is a dish that combines the technique of the chile relleno with the abundance and flavour of Tex-Mex. Today it is a firm favourite across the American Southwest and has spread globally as an ambassador of border fusion cookery.

Estimated cost

£13.00

Total cost

£3.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

22g

Protein

28g

Carbohydrates

14g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 190°C. Cut the tops off the peppers and remove the seeds and membranes carefully. Place them in a greased baking dish. Choose peppers that can stand upright on their own to make filling easier.
2
Cook the rice according to packet instructions. In a frying pan, brown the mince with onion and garlic. Add the taco seasoning, diced tomatoes, sweetcorn and beans. Cook for 5 minutes.
3
Mix the cooked rice with the mince mixture. Adjust the seasoning with salt, cumin and chilli powder.
4
Fill each pepper generously with the rice and mince mixture, pressing lightly so more will fit. It should overflow slightly at the top.
5
Pour the seasoned tomato sauce around the peppers in the dish. Cover with foil and bake for 30 minutes.
6
Remove the foil, top each pepper with grated cheese and bake for a further 15 minutes until the cheese is golden and the peppers are tender. Garnish with fresh coriander and soured cream.