Easy Tex-Mex Stuffed Peppers are filled with seasoned ground beef, black beans, corn, Mexican rice, and Monterey Jack cheese. They work well for family dinners, meal prep, and hearty Tex-Mex meals. The peppers bake until tender while the filling stays savory, cheesy, and packed with flavor in every bite.
If you love this Tex-Mex recipe, be sure to try our Layered Taco Casserole or this Chicken Fajita Bake.
Easy Tex-Mex Stuffed Peppers at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 40 minutes
- 👥 Servings: 12 stuffed pepper halves
- 🔥 Cook Method: Oven-baked
- 🍽️ Cuisine (or General Category): Tex-Mex main dish
- 👩🍳 Pair With: Tomato and Avocado Salad, Fire Roasted Salsa Dip, Guacamole
- ⭐ Difficulty Level: Easy
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We like to ~Jami
Why We Love This Recipe
- Cheesy Goodness: Melted Monterey Jack cheese gives a rich, gooey topping. We use it in our Vegetarian Quesadillas with Black Beans and Corn, too!
- Quick and Easy: Baked in just 40 minutes, perfect for weeknight dinners.
- Versatile: Easily adaptable to different preferences.
Tex-Mex Stuffed Pepper Ingredients
- Bell Peppers: The base of our stuffed peppers. Choose vibrant, firm peppers.
- Ground Beef: Provides a rich, meaty filling.
- Onion and Garlic: Add sweetness and improve 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.
- Prepared Vigo Mexican Rice: Adds a flavorful and hearty base to the filling.
- Fresh or Dried Cilantro: (Optional) Adds a finishing touch.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- 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.
- Diet: Make it vegetarian by omitting the ground beef and adding more beans and veggies.
- Spice: Use taco seasoning instead of cumin for a different flavor.
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 half of each roasted bell pepper with the beef and rice mixture, and pack 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 20 minutes or until the cheese is melted and bubbly.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Roast the peppers before stuffing to make them tender and flavorful.
✔️ DO Pack the filling tightly.
✔️ DO Cover the cheese with foil while baking to prevent it from burning.
Storage
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. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes.
Recipe FAQs
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.
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📖 Recipe
Easy Tex-Mex Stuffed Peppers
Equipment
- Baking sheet
- Large skillet
- Cutting board
- Knife
- Mixing spoon
Ingredients
- 2 cups Mexican rice (prepared) cooked according to package directions
- 6 to 7 large bell peppers halved and seeds removed
- 1½ pounds ground beef
- 1 medium onion chopped
- 1 (15 ounce can) black beans, drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 8 ounces Monterey Jack cheese shredded
- 2 to 3 cloves garlic minced
- 1 (15 ounce can) fire-roasted tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 2 tablespoons olive oil for roasting the peppers and sautéing the onion and garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 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.
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Notes
- Roast the peppers before filling for a softer texture.
- Drain excess grease from the beef mixture if needed before filling.
- Cover with foil during most of the bake time to protect the cheese.
- Let the peppers cool slightly before serving so the filling sets.
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