These super flavorful Mexican stuffed peppers combine ground chicken and pork, hearty black beans, corn, and rice, all seasoned with our homemade taco seasoning and your favorite salsa. They’re perfect for an easy weeknight meal — and bonus — we’re sharing how to freeze them for later, too.
We love a good stuffed pepper recipe here on Fit Foodie Finds — whether you’ve tried our breakfast stuffed peppers or even our stuffed pepper soup (OMG it’s SO good) or this is your first rodeo with stuffed pepps, you’re going to absolutely love this protein and veggie-packed meal. We recently made a batch at the FFF studio and wrapped them up for a friend who just had a baby since they freeze super well and taste just as delish when reheated ❤️❤️
What You Need for Mexican Stuffed Peppers
Large bell peppers: The star of the show! And the vessel that you’ll stuff all this delicious filling into. Any color will work — we love using a few different colors for variety!
A super flavorful filling (ground chicken and pork, salt, taco seasoning, corn, black beans, green chilis, salsa and cooked white rice): This hearty and flavorful filling for your bell peppers combines protein, grains, and veggies, seasoned with taco spices and your favorite salsa.
Shredded cheese: Top your gorgeous Mexican stuffed peppers with shredded cheese. A Mexican-style blend is usually our go-to, but any variety will do.
Any store-bought taco seasoning will work with this recipe, but might we recommend making a batch of our homemade version instead? The flavor can’t be beat and you won’t find any of those hard-to-pronounce fillers in our version 🤩
How to Make Mexican Stuffed Peppers
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
- Heat a skillet over medium-high, cook the ground chicken and pork with salt for 3-4 minutes. Add taco seasoning, corn, black beans, green chilis, and salsa; simmer for a few minutes.
- Mix in cooked rice and remove from heat.
- Preheat oven to 350ºF. Spray a 9×13-inch baking dish and place the bell peppers in it.
- Fill peppers with the mixture, bake for 20 minutes.
- Top with cheese, bake for another 15-20 minutes until melted. Serve hot and enjoy!
These Mexican stuffed peppers make for a great freezer meal! Especially since they serve 10-12 — make half for the fam this week, save the other half in the freezer. We recommend baking these peppers and following the instructions in the recipe card. Then, let the stuffed peppers cool completely before placing in an airtight container and storing in the freezer for up to 3 months.
Pro tip: If you’re hoping to enjoy these individually, we recommend wrapping each in aluminum foil before freezing so you can take one out of the freezer at a time.
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Heat a large skillet over medium/high heat. Add the ground chicken and pork to the skillet and break the meat up with a spatula. Season with salt and cook for 3-4 minutes. Season with taco seasoning and mix to combine.
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Add the corn, black beans, green chilis, and salsa to the skillet and bring to a gentle boil. Cook for an additional 2-3 minutes.
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Remove the skillet from the heat and transfer the meat mixture to a large bowl. Add the rice to the meat mixture and stir to combine.
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Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Place the bell peppers in the pan. You may need more than one pan depending on the size of your peppers.
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Fill each pepper with the meat and rice filling and bake for 20 minutes. Remove from the oven and top each pepper with cheese. Bake for an additional 15-20 minutes.
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Remove the peppers from the oven and serve immediately.
- How many peppers are used will be determined by how big of peppers you have and how much filling there is.
- The brand and type of salsa used will determine the flavor of the peppers. It will also determine if any extra spice is added.
- For a spicier flavor, use canned jalapeños in place of the green chilis. You can also add 1-2 tablespoons of spicy hot sauce to the meat mixture.
- You can use any type of ground meat that you would like.
- Freeze leftovers by wrapping individually in tinfoil. Or store in an airtight container in the refrigerator.
- This recipe was updated in August 2024. Find the original recipe and ingredients HERE.
Calories: 351 kcal, Carbohydrates: 38 g, Protein: 23 g, Fat: 13 g, Fiber: 10 g, Sugar: 7 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
