Easy Tex-Mex Stuffed Peppers
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.
Servings: 12
Calories: 337kcal
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.
Video
Notes
Cooking Notes
Pre-roasting the peppers helps improve the final texture and prevents them from staying too firm after baking. Packing the filling gently into the peppers helps them hold together while still staying tender.
Tips for Best Results:
- 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.
Nutrition
Calories: 337kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 399mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2088IU | Vitamin C: 78mg | Calcium: 167mg | Iron: 2mg
