Cheesy Mexican-Style Beef Stuffed Peppers
2x the delicious portions!
- Milk
We see a bell pepper, and can’t help imagining it stuffed with all manner of deliciousness. A stuffed pepper is a sweet, savory, and hearty meal, and makes an especially easy and impressive family dinner. For this version, the peppers are stuffed with flavorful Mexican-seasoned ground beef and fluffy tomato rice. Top the stuffed peppers with our Mexican cheese blend, broil to bubbly perfection, then serve them with all your favorite toppings at the table: guacamole, pico de gallo, lime wedges, and sour cream! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
4 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
3 unit
Chicken Stock Concentrate
4 ounce
Pico de Gallo
2 unit
Lime
3 clove
Garlic
20 ounce
Ground Beef
8 tablespoon
Guacamole
2 tablespoon
Mexican Spice Blend
¾ cup
White Rice
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
10 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees.
Heat a drizzle of oil in a small pot (medium pot for 8) over medium-high heat. Add tomato paste and cook, stirring, until darkened in color, 1-2 minutes.
Add rice, one of the stock concentrates (two for 8), 1¼ cups water (2¼ cups for 8), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 4.
Meanwhile, wash and dry produce.
Halve bell peppers lengthwise; remove stems and seeds. Peel and mince or grate garlic. Quarter limes.
Place bell peppers on a baking sheet (divide between two baking sheets for 8 servings) and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down; roast on top rack (for 8, roast on top and middle racks, swapping rack positions halfway through) until tender, 10-15 minutes.
Heat a drizzle of oil in a large pan (for 8 servings, use two large pans or cook in batches) over medium-high heat. Add beef*, garlic, Mexican Spice Blend, remaining stock concentrates, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Using a slotted spoon, transfer beef mixture to a large bowl.
Fluff rice with a fork (it’s OK if rice has a little extra liquid); transfer to bowl with beef mixture. Stir until thoroughly combined. Taste and season with salt and pepper if desired.
Once bell peppers are done roasting, remove sheet from oven. Carefully flip bell peppers and stuff each half with as much filling as will fit. Sprinkle with Mexican cheese blend.
Heat broiler to high or increase oven to 500 degrees.
Transfer stuffed peppers to top rack and broil or roast until cheese is melted and bubbly, 2-4 minutes (for 8 servings, broil or roast in batches). TIP: Watch carefully to avoid burning!
In a small bowl, combine guacamole and a squeeze of lime juice; season with salt and pepper to taste.
Divide stuffed peppers between plates. Top peppers with juice from two lime wedges (four wedges for 8 servings). (TIP: If you like things spicy, add a few dashes of hot sauce!) Place guacamole, pico de gallo, and sour cream in separate serving bowls and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Mexican spice blend and tomato rice deliver solid flavor, though several reviewers found the overall dish a bit mild and added extra cumin, salt, or hot sauce to boost it. The pico de gallo and guacamole toppings really bring the plate together.
- Ease of prep: The recipe has quite a few steps and takes longer than a typical weeknight meal, but most found it manageable and rewarding once everything came together.
- Suggestions: Add a can of tomato sauce to the filling if it seems dry, and consider using red, orange, or yellow bell peppers for a sweeter flavor. Cook the rice a minute or two longer if you prefer a softer, fluffier texture.
- Leftovers: This double-portion recipe makes plenty — reviewers consistently got two to four meals out of it, and the stuffed peppers reheated well for lunches throughout the week 🎉.
Reviews from our home cooks
Very good flavor and relatively easy to make. There was way too much food in this recipe though, only two of us eating them and 8 pepper halves was just too much. This could be cut in half and it would be a star.
This was a great one. Made a good amount and had great flavor. I'd only add more water to my rice as I like a softer fluffier rice.
Delicious and I will definitely make again. These came in a double portion, which I don't normally get, but I think I will in the future because I can do all the cooking at one time and freeze the leftovers.
Yummy! I make these up and put them in the crockpot. Easy dinner ready and waiting!
These SLAPPED and the portions were perfect. Enjoyed them even better as leftovers because the peppers absorbed more flavor
Flavor was 10/10. I thought the instructions were difficult and required a lot of dishes to be used.
I really like it. I added onion to the mixture. I think that the rice needed more water and cooking time
Good except I like red, orange or yellow peppers better green was bitter
I will definitely do this one again. It was delicious and nutritious. Also, it fed me 4 times.
Definitely needs more cumin, salt, and pepper in the seasoning mix
