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Mexican Stuffed Peppers
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5 from 1 vote

Mexican Stuffed Peppers

These Mexican Stuffed Peppers are hyper delicious and absolutely perfect anytime!!  A perfect comfort food too!  Made with pork ground meat, flavored with onions, serrano peppers, cayenne pepper, fresh garlic, black beans, tomato sauce and fresh cilantro.  Topped with a fresh homemade enchilada sauce, monterey jack cheese and queso fresco.  Amazing dish in under forty five minutes!!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 8 4 servings if making for dinner
Calories: 337kcal
Author: Mexican Appetizers and More


  • 4 multi color/rainbow peppers sliced down the lengthwise down the middle and cleaned of seeds and membrane

For Ground Pork

  • 1 Pound ground pork
  • 1 small onion finely chopped
  • 1 serrano pepper finely chopped
  • 3 garlic cloves finely diced
  • 1/2 tsp cayenne pepper
  • 15.25 oz can of black beans drained and rinsed
  • 8 oz Goya tomato sauce
  • 2 tbsp fresh cilantro coarsely chopped
  • 1 package queso fresco a 1/4 cup or more crumbled
  • 1 package shredded monterey jack cheese
  • salt and pepper to taste


  • 28 oz crushed tomatoes
  • 1 tbsp chili powder
  • 1/4 tsp cumin powder
  • 1 tsp onion powder
  • 1 1/2 Cups water


Cooking Pork Ground Meat

  • In a frying pan, over medium heat, add oil and saute garlic for a minute. Add onion and serrano pepper, saute for 4 minutes. Add ground pork. Break up pork with a wooden spoon, so it cooks evenly. Cook until meat is no longer pink. 
    Drain and rinse black beans and add to pork. 
    Add Goya sauce, cilantro and salt to taste, stir mixture. Cook for an additional 10 minutes.

Cut Peppers

  • While ground pork is cooking, rinse and cut peppers lengthwise down the middle. Remove seeds and membrane.

Stuff Peppers

  • Stuff peppers with mixture. Place peppers on a baking dish or casserole. Set aside. Preheat oven to 375 degrees F (190 Degrees C).

Enchilada Sauce

  • In a saucepan, over medium heat, add crushed tomato sauce and cook for 2-3 minutes. 
    Add water, chili powder, cumin, and onion powder. Cook sauce for a few minutes. Add salt and pepper to taste.
  • Add sauce on top of each pepper and then sprinkle monterey cheese on each. Add some sauce to tray as well, so the peppers are sitting in the sauce.

Cooking and Serving Peppers

  • Cook in oven for about 30 minutes or until peppers are tender. Once done add queso fresco crumbled on top and some sauce. Serve immediately.


Serving: 8g | Calories: 337kcal | Carbohydrates: 27g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 5255mg | Potassium: 842mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2495IU | Vitamin C: 90.3mg | Calcium: 110mg | Iron: 4.2mg