Mexican Stuffed Peppers

4 from 1 vote
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Mexican stuffed peppers aka pepper burritos are the perfect low carb meal for taco Tuesday or any weeknight meal. Full of flavor, veggies and meat of choice. You will love these.

Mexican Stuffed Peppers up close on a white plate.
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Why Make These Mexican Stuffed Peppers

These Mexican stuffed peppers are full of veggies, easy to whip up and totally customizable to your dietary needs. They are low carb, nutrient dense and you can choose between ground turkey, beef or chicken for the meat. The topping ideas are endless and they are very filling. These are great for weeknight meals, entertaining and impressing guests or you can meal prep them for lunch.

Ingredients Needed

Mexican Stuffed Peppers ingredients on a gray counter in bowls.

Ground Beef, Chicken or Turkey. Please choose what suits you best. I love lean ground beef for this recipe. Choose lean since we are making a thick sauce with beef broth and tomato paste.

Beef Broth. I use Kettle & Fire. This broth has the cleanest and healthiest nutrition label in the broth category. Use code sailorbailey for 20% off if you’d like to try it.

Tomato Paste. To help thicken the sauce we are cooking the meat in.

Mushrooms. Optional

Zucchini. Will be mixed in with the beef.

Onion. I use red onions.

Bell Peppers. Any colors will do.

Seasonings. Paprika, cumin, chili powder, garlic, salt, chipotle pepper, oregano

Garlic.

Cilantro. For garnish

Optional Toppings. Sour cream, cheese, salsa, avocado

How To Make This Recipe

Steps to make mexican stuffed peppers.

Step one. Preheat oven to 370º Chop all your veggies, tomatoes, onion, garlic, zucchini, mushroom into small even pieces, the smaller you chop them the less noticeable they will be. Combine zucchini, mushrooms. tomato in a bowl.

Step two. Brown your meat in a large skillet or pan on medium high heat. If using lean ground beef, drain the fat if preferred once it is browned up. Add in tomato paste, onion and garlic. and mix into meat well. Let it brown for just about 2 minutes. Add in broth and mushrooms, tomatoes and zucchini. simmer uncovered for about 5 minutes or until the veggies are softened and the paste and broth has combined and thickened.

Steps to make Mexican stuffed peppers on a cutting board.

Step three. While the meat mixture is thickening, prepare you bell peppers. Slice in half vertically and discard the white flesh, stem and seeds like in the photo. Fill each pepper to the brim with the burrito meat mixture. Press it into the pepper so it’s “stuffed”

Step four. Top the peppers with cheese and pop into the oven for about 15 minutes or until cheese is melty and golden on top. Let them cool a bit and serve with toppings of choice or store in an airtight container for up to 4 days.

Up close photo of Mexican stuffed peppers.

FAQ’s for Mexican Stuffed Peppers

Do I have to use beef?

No, any lean ground meat will work wonderfully.

Do I need to use bell peppers?

No, this meat mixture will be excellent as a taco or burrito, or served over a salad or burrito bowl.

Can I make these dairy free?

Yes just skip the cheese

I need topping ideas

I like to use sour cream, chopped romaine and salsa. Avocado is also delicious with this recipe and tortilla chips as well.

How long will these keep?

Store in an airtight container or tightly place foil over the baking dish with peppers in it. Store in the fridge for up to 5 day. Add toppings (lettuce, avocado, tortilla chips) as you eat, do not top the peppers with them or it will wilt.

Reheat in the microwave.

Other recipes To Enjoy

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Mexican Stuffed Peppers on a white plate.
4 from 1 vote

Mexican Stuffed Peppers

Mexican stuffed peppers aka pepper burritos are the perfect low carb meal for taco Tuesday or any weeknight meal. Full of flavor, veggies and meat of choice you will love these. 
Prep: 10 minutes
Cook: 30 minutes
Servings: 4

Ingredients 

  • 1 lb lean ground meat , *
  • 4 bell peppers, any color
  • cup beef or chicken stock , *you may need a little more later to thin sauce
  • 1 tbsp ground chili powder
  • 1 tsp cumin
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp dried crushed oregano
  • ½ tsp chipotle powder, for smoky flavor
  • 1 cup chopped zucchini
  • ½ cup chopped mushrooms
  • ¼ cup red onion
  • 2 garlic cloves, minced
  • ¼ cup tomato paste
  • ¼ cup fresh chopped tomatoes
  • cup mexican shredded cheese, optional for topping
  • ¼ cup chopped romaine, optional for topping

Instructions 

  • Preheat oven to 375º Chop all your veggies, tomatoes, onion, garlic, zucchini, mushroom into small even pieces, the smaller you chop them the less noticeable they will be. Combine zucchini, mushrooms. tomato in a bowl. 
  • Brown your meat in a large skillet or pan on medium high heat (only use 1/2 tbsp of oil if cooking with ground turkey or chicken not with the beef).
    If using lean ground beef, drain the fat if preferred once it is browned up. Add in seasonings, tomato paste, onion and garlic and mix into meat well. Let it brown on medium high for just about 2 minutes. Add in broth and mushrooms, tomatoes and zucchini. Simmer uncovered for about 5 minutes or until the veggies are softened and the paste and broth has combined and thickened. 
  • While the meat mixture is thickening, prepare you bell peppers. Slice in half vertically and discard the white flesh, stem and seeds like in the photo. Fill each pepper to the brim with the burrito meat mixture. Press it into the pepper firmly so it's very "stuffed".
  • Top the peppers with cheese (optional) and pop into the oven uncovered for about 15 minutes or until cheese is melty and golden on top, timing will vary depending on pepper size and oven. Let them cool a bit, serve with toppings of choice or store in an airtight container for up to 4 days. 

Notes

*I use ground turkey or beef but ground chicken will also work. 
*optional toppings: shredded lettuce, cheese, avocado slices, salsa, tortilla chips.

Nutrition

Serving: 1pepper | Calories: 260kcal | Carbohydrates: 12g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 687mg | Potassium: 869mg | Fiber: 2g | Sugar: 6g | Vitamin A: 421IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 260
Keyword: easy dinner, meal prep
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2 Comments

  1. 4 stars
    Recipe turned out well despite missing in the recipe key things like the addition of spices. I caught it but a beginning cook might not. Overall it was tasty but also took double the time covered in the oven to cook the peppers until they were tender.

    1. Hi Rebecca, as a home chef whose always cooking, i can occasionally miss little details when writing a blog sorry about that! As for the cooking time, this is going to vary greatly depending on your pepper sizes and ovens, different ovens are always touchy with temps (this is with all recipes). The peppers should be uncovered in the oven as the recipe says so they cook a little quicker. Thanks for the feedback, I added in a note then cooking time can vary for others to keep in mind:). Glad you enjoyed the recipe overall! Xoxo, happy cooking.