Mexican Stuffed Bell Peppers Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 3 medium size green bell peppers
  • Mozzarella cheese
  • Cheddar cheese
  • 1 tbsp. olive oil
  • ½ pound beef
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. salt
  • 1 cup rice, cooked
  • ½ can black beans (rinsed)
  • 1 large tomato, chopped into small slices
  • ⅔ cup Marinara meatless spaghetti tomato sauce
  • ⅔ cup water or less
  1. Preheat oven to 350 degrees F.
  2. Heat the skillet on stove top until hot and add olive oil
  3. Add ground beef and cook it constantly stirring until nicely browned and cooked.
  4. Remove from heat.
  5. Drain all excess fat.
  6. Add 1 teaspoon chili powder, 1 teaspoon cumin, ¼ teaspoon salt to cooked ground beef, stir to combine.
  7. To the same skillet, off heat, add black beans, chopped tomatoes, and cooked rice.
  8. Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
  9. Stuff each bell pepper with the filling.
  10. Fill the baking dish with marinara spaghetti sauce and up to ⅔ cups of water (don't pour all water at once - just pour enough to make the marinara sauce less dense).
  11. Put stuffed bell peppers tightly into prepared baking dish, cavity side up. In my case, I used 2 large bread pans.
  12. Put each pepper with both grated Mozzarella and Cheddar cheese.
  13. Sprinkle some cheese over the tomato sauce too. Cover with foil
  14. Bake for 30-40 minutes, until the peppers are tender and the filling is hot.
  15. Serve with some of the tomato sauce on the bottom.
Note: make sure to rinse black beans really well and drain. Add more spices: 1 teaspoon chili powder, 1 teaspoon cumin, ¼ teaspoon salt to beef, stir to combine.
Recipe by Mom's Mexican Recipes at