Mexican Stuffed Green Peppers Recipe

A healthy, low-carb twist on a classic! This vibrant recipe transforms leftover taco meat into a delicious and satisfying meal. No rice needed! Perfectly seasoned green peppers are stuffed with a savory mix of taco meat, beans, and cheese, then baked to golden perfection. Easy to make, and guaranteed to become a family favorite. Get ready for flavor!

Prep Time 20 mins
Cook Time 45 mins
Calories 257.6 kcal
Protein 31g
Rating 0.0 (1 Reviews)
Mexican Stuffed Green Peppers 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Stuffed Green Peppers

  • Meat
  • 1 (10 ounce) can diced Rotel tomatoes and green chilies (undrained)
  • 1 (15 ounce) can black beans (rinsed and drained)
  • 1/2 cup chopped yellow onion
  • Cheddar Cheese
  • 6 large green bell peppers

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How to Make Mexican Stuffed Green Peppers

  1. Preheat oven to 400°F (200°C).
  2. Set aside 1/4 to 1/2 cup of the shredded cheddar cheese.
  3. In a large bowl, combine 1.5 lbs cooked taco meat, 1 (10 ounce) can diced Rotel tomatoes and green chilies (undrained), 1 (15 ounce) can black beans (rinsed and drained), 1/2 cup chopped yellow onion, and the remaining shredded cheddar cheese. Mix well.
  4. Cut the tops off 6 large green bell peppers and remove the seeds and membranes.
  5. Fill each pepper generously with the taco meat mixture.
  6. Place the stuffed peppers in a baking dish and top with the reserved cheddar cheese.
  7. Bake, uncovered, for 30-40 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  8. Let cool slightly before serving. Top with sour cream or your favorite toppings as desired.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

15g

Fat

30g

Carbs

9g