Beas Stuffed Peppers

Prep Time
Cook Time
Ready In

"This a recipe I make quite often. It is so easy to put together and enjoyed by everyone in this household. If gluten intolerant make sure you are using gluten free taco seasoning."

Original is 8 servings


  • Serving Size: 1 (380 g)
  • Calories 479.7
  • Total Fat - 11.4 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 55.8 mg
  • Sodium - 1885.9 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 23.4 g
  • Sugars - 8.5 g
  • Protein - 32.7 g
  • Calcium - 229.7 mg
  • Iron - 8 mg
  • Vitamin C - 30.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Place the ground beef, onion, jalapeno peppers, taco seasoning and 1 cup of water in a large skillet; cook over medium high heat, until juices have reduced and meat is cooked.

Step 2

In the meantime, slice the tops off the peppers and remove the seeds and ribs.

Step 3

Place the peppers in a large pot and cover with water, bring to a boil and continue to boil for 4 to 5 minutes; drain the peppers and set aside. (if you prefer a crispy pepper, omit this step)

Step 4

When meat is ready add the rice and beans and mix well.

Step 5

Place the peppers in an oven-proof baking dish that has been coated with non-stick spray and fill them with the meat mixture.

Step 6

Push the meat mixture down with a spoon making a well in the middle.

Step 7

Fill this well with a couple of spoonfuls of salsa sauce and top with shredded cheese.

Step 8

Cook uncovered for 30 minutes in a preheated 350 degree Fahrenheit oven.

Step 9

Remove from oven and serve.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting bell peppers, choose ones that are firm and smooth.
  • If you are gluten intolerant, be sure to use a gluten free taco seasoning mix.

  • Ground turkey instead of ground beef: Ground turkey is a leaner alternative to ground beef, providing a healthier option for those watching their fat intake.
  • Quinoa instead of rice: Quinoa is a great source of protein and fiber, making it a healthier alternative to rice for those looking for a nutritional boost.

Mexican-Style Stuffed Peppers Substitute the taco seasoning mix with a Mexican-style seasoning mix, such as chili powder, cumin, garlic powder, oregano, and paprika. Replace the jalapeno pepper with a green bell pepper, and omit the cheddar cheese. Top the peppers with a dollop of sour cream and a sprinkle of cilantro.

Southwestern-Style Stuffed Peppers Substitute the taco seasoning mix with a Southwestern-style seasoning mix, such as cumin, garlic powder, oregano, and smoked paprika. Replace the jalapeno pepper with a poblano pepper, and substitute the cheddar cheese with Monterey Jack cheese. Top the peppers with a dollop of guacamole and a sprinkle of cilantro.

Mexican Street Corn Salad - This delicious salad is the perfect accompaniment to the stuffed peppers. It's a combination of fresh sweet corn, creamy mayonnaise, spicy chili powder, and a sprinkle of cotija cheese. It adds a nice crunchy texture and a burst of flavor to the dish.

Grilled Zucchini with Garlic and Parmesan: This simple and delicious side dish is the perfect complement to the Mexican street corn salad. The zucchini is grilled to perfection, then topped with a garlicky Parmesan cheese mixture. The result is a flavorful and healthy dish that pairs perfectly with the stuffed peppers.


Q: How long should I cook the peppers for?

A: Cook the peppers for 4 to 5 minutes in boiling water, then bake them in the oven for 30 minutes at 350 degrees Fahrenheit.

Q: What temperature should I bake the peppers at?

A: Bake the peppers in the oven at 350 degrees Fahrenheit for 30 minutes.

14 Reviews


I followed the recipe EXACTLY (except I can't count and made 9 peppers instead of 8 peppers) and they were very good. My bell peppers were on the small side, so I had a little extra filling, but that was also eaten. I liked the boiling the peppers first method--they were super tender. I would definitely make this again. The kids liked that they weren't super spicy, and their favorite bites were the ones from the top of the pepper that had the salsa and melted cheese. I might stuff some cheese into the pepper first, then follow the recipe as directed next time. Because who doesn't love MORE cheese? But these were great as written and I highly recommend. Oh, and I didn't know what to do because I didn't quite fill up my baking dish with the peppers and I was worried they would tip over and spill while they were baking, so I crumbled up two handfuls of tin foil and stuffed them in to take up space and prop up the peppers while they baked and it worked beautifully.


review by:
(25 Feb 2023)


I really like this version of stuffed peppers especially for the fact that it is super easy to put together and that it is delicious. To save time, I decided to skip the parboiling step and found that it was fine but I'm going to try parboiling them next time. Thank you QueenBea for sharing.


review by:
(16 Jan 2016)


Delicious! We loved this Mexican version of stuffed peppers...I didn't par boil mine...we like the crunch of the pepper...I just cooked them an extra 5 minutes for them to be perfect...hubby put some sour cream on his...I just sprinkled some cilantro on mine...this is a that it's packed full of fiber...made for "For Your Consideration" tag game...


review by:
(1 Jan 2016)

dienia b

really good peppers mine fell over sorry ,but tasted great


review by:
(26 Oct 2015)


Alas, when I cut into my peppers, 2 of the 4 had yucky stuff at the bottom. So I just parboiled the peppers and then cut the peppers in large chunks and just added them to the mixture. I put 4 spoonfuls of salsa on the surface of the ingredients in the pot, sprinkled with shredded cheddar, put the cover back on and let the whole this sit for a few minutes and let the cheese melt. Worked great! Will make again, for sure!


review by:
(11 Oct 2015)


Very good stuffed peppers. I skipped the salsa but otherwise made as directed. I had a real lot of filling so filled 7 peppers (3 for the freezer) and a casserole filled with the meat/rice mixture. Perfect for a day when I don't want to cook! Thanks for sharing this delicious recipe which is a little different from the usual.


review by:
(10 Oct 2015)

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Fun facts:

The jalapeno pepper used in this recipe is named after the Mexican town of Xalapa, or Jalapa, where it was first cultivated.

The bell pepper used in this recipe was first domesticated in Mexico, and Christopher Columbus was among the first Europeans to bring them back to Europe.