Enjoy our easy and flavorful recipe for Cheesy Baked Tex-Mex Stuffed Peppers—a dish perfect for busy weeknight meals. These stuffed bell peppers are packed with ground beef, black beans, corn, and Mexican rice, all seasoned with cumin and topped with melted Monterey Jack cheese. Not only are they delicious, but they’re also a healthy and nutritious option that the whole family will love.
Tex-Mex stuffed peppers are a delicious fusion of Mexican and Texan flavors. This dish combines ground beef, black beans, corn, and rice, all stuffed into bell peppers and topped with melted cheese. It’s a hearty and healthy meal that's perfect for any occasion.
Why We Love This Recipe:
- Cheesy Goodness: Melted Monterey Jack cheese gives a rich, gooey topping.
- Healthy and Nutritious: Packed with vegetables, protein, and fiber.
- Quick and Easy: Baked in just 40 minutes, perfect for weeknight dinners.
- Versatile: Easily adaptable to different dietary needs and preferences.
If you like this Mexican recipe, you may also love our Easy Cheesy Layered Taco Casserole or our Vegetarian Quesadillas with Black Beans and Corn.
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What Ingredients Will You Need?
- Bell Peppers: The base of our stuffed peppers. Choose vibrant, firm peppers.
- Ground Beef: Provides a rich, meaty filling.
- Onion and Garlic: Adds sweetness and improves the overall flavor.
- Black Beans and Corn: Adds protein and fiber and a touch of sweetness and crunch.
- Monterey Jack Cheese: Melts well and adds a creamy texture.
- Fire Roasted Tomatoes and Tomato Paste: Adds a smoky, tangy flavor.
- Cumin: Adds warmth and earthiness.
- Kosher Salt and Black Pepper: Essential seasonings.
- Olive Oil: Used for roasting the peppers and sautéing the vegetables.
- Prepared Vigo Mexican Rice: Adds a flavorful and hearty base to the filling.
- Fresh or Dried Cilantro: (Optional) Adds a finishing touch.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make Cheesy Baked Tex-Mex Stuffed Peppers:
STEP ONE: Prepare the Peppers
Preheat your oven to 375°F (190°C). Halve the bell peppers and remove the seeds.
Place them cut side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 15 minutes until they start to soften. Remove and set aside.
STEP TWO: Prepare the Filling
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 5 minutes. Add the ground beef, cumin, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook until the beef is browned and cooked through, about 7-10 minutes.
Stir in the fire roasted tomatoes, tomato paste, black beans, and corn. Cook for an additional 5 minutes until the mixture is heated through. Remove from heat and stir in the prepared Mexican rice.
STEP THREE: Stuff the Peppers
Fill each roasted bell pepper half with the beef and rice mixture, packing it down slightly. Top each stuffed pepper with shredded Monterey Jack cheese.
STEP FOUR: Bake the Stuffed Peppers
Return the stuffed peppers to the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
What Are Some Good Substitutions?
- Ground Beef: Substitute with ground turkey or chicken for a leaner option.
- Monterey Jack Cheese: Use cheddar or pepper jack for a different flavor profile.
- Black Beans: Substitute with pinto beans or kidney beans.
- Mexican Rice: Substitute with quinoa.
How Can You Change This Recipe Up?
- Diet: Make it vegetarian by omitting the ground beef and adding more beans and veggies.
- Flavor: Add diced jalapeños for a spicier kick.
- Spice: Use taco seasoning instead of cumin for a different flavor.
What Kitchen Equipment Is Best?
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- Baking sheet
- Large skillet
- Cutting board
- Knife
- Mixing spoon
How Should You Store This?
Store leftover Tex Mex stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Freeze the filling only (if needed) to maintain the texture of the bell peppers for the best quality.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Roasting the peppers before stuffing makes them tender and flavorful.
Pack the filling tightly so each bite is full of flavor.
Covering the cheese with foil while baking prevents it from burning.
Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover black beans in a Black Bean Soup.
- Add leftover ground beef to a taco salad.
- Use extra Monterey Jack cheese in this 3 Ingredient Cheese Quesadilla.
Need Something To Pair This With?
- Serve with a Tomato and Avocado Side Salad for a light side.
- Pair with tortilla chips and Fire Roasted Salsa for a complete Tex-Mex meal.
- Enjoy with a cold glass of iced tea or lemonade.
In The Mood For a Similar Dish?
- Easy Baked Chicken Tinga Enchiladas
- Easy Crockpot Birria Tacos
- Mexican Street Corn
Related
More Mexican recipes you will love:
- Dutch Oven Short Rib Barbacoa for Street Tacos + Video
- Creamy Queso Blanco Dip with Jalapenos and Green Chiles: Easy Mexican Recipe
- Creamy Cilantro Jalapeño Dip: Chuy's Copycat Recipe
- Easy and Authentic Mexican Refried Beans Recipe (Instant Pot)
FAQ
To make Tex-Mex stuffed peppers healthier, use lean ground turkey or chicken instead of beef, reduce the amount of cheese, and add more vegetables like spinach or zucchini to the filling. You can also use brown rice or quinoa for added fiber.
Yes, you can prepare the filling and stuff the peppers a day in advance. Store them in an airtight container in the refrigerator. When ready to bake, top with cheese and bake as directed.
Stuffed peppers pair well with a side of refried beans, a fresh green salad, or a simple guacamole or salsa and tortilla chips.
📖 Recipe
Cheesy Baked Tex-Mex Stuffed Peppers (Easy Recipe)
Equipment
- Baking sheet
- Large skillet
- Mixing spoon
Ingredients
- 8 ounces Vigo Mexican rice prepared
- 6 large bell peppers halved and seeds removed
- 1.5 lbs ground beef
- 1 medium onion chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 8 ounces Monterey Jack cheese shredded
- 2-3 cloves garlic minced
- 1 can 15 oz fire roasted tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil for roasting the peppers and sautéing the onion and garlic
- fresh or dried cilantro optional for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved bell peppers on a baking sheet, cut side up. Drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
- Roast in the preheated oven for 15 minutes until they start to soften. Remove and set aside.
- While the peppers are roasting, heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sauté until softened, about 5 minutes.
- Add the ground beef, cumin, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook until the beef is browned and cooked through, about 7-10 minutes.
- Stir in the fire roasted tomatoes, tomato paste, black beans, and corn. Cook for an additional 5 minutes until the mixture is heated through. Remove from heat and stir in the prepared Mexican rice.
- Fill each roasted bell pepper half with the beef and rice mixture, packing it down slightly. Top each stuffed pepper with shredded Monterey Jack cheese.
- Return the stuffed peppers to the oven and bake for an additional 20 minutes. Cover the stuffed peppers with foil while baking to prevent the cheese from overbrowning. Remove the foil for the last 10 minutes to allow the cheese to melt.
- Remove from the oven and let cool for a few minutes. Garnish with chopped fresh or dried cilantro if desired.
Notes
- Ground Beef: Substitute with ground turkey or chicken for a leaner option.
- Monterey Jack Cheese: Use cheddar or pepper jack for a different flavor profile.
- Black Beans: Substitute with pinto beans or kidney beans.
- Mexican Rice: Substitute with quinoa.
Nutrition
Enjoy making these cheesy baked Tex-Mex stuffed peppers and don't forget to share your delicious results with us!
Important Food Safety Tips
Cook ground beef to an internal temperature of 160°F (71°C). Store leftovers within 2 hours of cooking to prevent bacterial growth.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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