FROM OUR LITTLE KITCHEN
Mexican Stuffed Peppers
An easy weeknight dinner packed with seasoned beef, black beans, rice, and plenty of cheese. Filling, budget-friendly, and one of those meals that actually gets eaten without anyone asking what else we have.
WHAT THIS DINNER COST US
RECIPE COST
$17.15
COST PER SERVING
$2.86
MAKES
6 SERVINGS
THE COST BREAKDOWN
Bell Peppers
3-pack: $2.69 · Used: 3 peppers · Cost: $2.69
Lean Ground Beef
5 lb log: $24.90 · Used: 2 lb · Cost: $9.96
Onion
3 lb bag: $2.94 · Used: 1 small onion · Cost: ~$0.25
Minced Garlic
32 oz jar: $5.42 · Used: 1 tbsp · Cost: ~$0.08
Taco Seasoning
6.25 oz container: $3.63 · Used: 1 packet equivalent · Cost: ~$0.58
Black Beans
15 oz can: $0.92 · Used: 1 can · Cost: $0.92
Frozen Corn
32 oz bag: $2.48 · Used: 1 cup · Cost: ~$0.45
Salsa
16 oz jar: $1.97 · Used: 1 cup · Cost: ~$0.99
Mexican-Blend Cheese
8 oz bag: $1.97 · Used: 1–1½ cups · Cost: ~$0.99–$1.48
Prices are based on what we paid at our local Walmart in August 2026. Recipe cost reflects the amount of each ingredient actually used—not necessarily the full package price. Prices will vary by store and location.
One serving = one stuffed pepper half.
THE FAMILY VERDICT
Dawn: Loved it. Add a little sour cream and hot sauce and I’m happy. Freaking awesome reheated the next day, too.
Garrett: Ate two servings. Honestly, that pretty much speaks for itself.
Aiden: “We will be adding this to our rotation!”
Milly: Ate all the stuffing and rice…and left the pepper. 😂
Family Status: OFFICIALLY ADDED TO THE ROTATION ✓
WHAT YOU'LL NEED
For the Stuffed Peppers
- 3 large bell peppers, halved lengthwise and seeds removed
- 2 lb lean ground beef
- 1 small onion, diced
- 1 tbsp minced garlic
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 1–1½ cups shredded Mexican-blend cheese
- Splash of water, if needed
For Serving
- Spanish rice
- Sour cream
- Extra salsa
- Hot sauce
- Diced Roma tomatoes, optional
- Shredded lettuce, optional
HOW WE MAKE IT
1. Preheat the oven.
Heat oven to 375°F. Lightly spray a 9×13-inch baking dish with cooking spray.
2. Prep the peppers.
Cut the bell peppers in half lengthwise. Remove the seeds and white ribs, then place all six halves cut-side up in the prepared baking dish. We don’t pre-bake ours because we like the peppers to keep a little crunch and snap.
3. Brown the beef.
Dice the onion. Add the ground beef and onion to a large skillet and cook, breaking the beef into crumbles, until browned. Drain off the excess grease.
4. Add the garlic.
Stir in the minced garlic and cook for about 30 seconds.
5. Make the filling.
Add the taco seasoning and 1½ cups water, then stir in the drained black beans, corn, and salsa. Simmer for about 7 minutes, stirring occasionally, until the mixture thickens. If it gets too thick, add another small splash of water.
6. Taste it!
Before stuffing the peppers, taste the filling and make it yours. Add salt, pepper, garlic, cumin, extra taco seasoning, or whatever else it needs. This is your chance to fix it before it goes into the oven.
7. Stuff the peppers.
Generously spoon the beef mixture into each pepper half. Don’t be afraid to pile it high—a little overflow never hurt anybody.
8. Add the cheese.
Top each stuffed pepper generously with shredded Mexican-blend cheese.
9. Bake.
Bake uncovered for 20–25 minutes, until the peppers reach your preferred tenderness and the cheese is melted and bubbly. For browned cheese, give them a quick broil at the end.
10. Serve.
Serve with Spanish rice prepared according to the package directions, plus sour cream, salsa, hot sauce, or your favorite toppings.
MAKE IT YOURS
- Prefer softer peppers? Pre-bake the empty pepper halves for 10–15 minutes before stuffing them.
- Like some snap? Do what we do and skip the pre-bake.
- Adjust the filling seasonings before stuffing—more cumin, garlic, taco seasoning, heat, whatever tastes good to you.
- Pile on whatever toppings your family likes: sour cream, salsa, hot sauce, tomatoes, lettuce, etc.
- Leftovers reheat really freaking well the next day.