Tex Mex Stuffed Peppers
Get ready to spice up your dinner routine with these hearty and flavorful Tex Mex Stuffed Peppers! Packed with seasoned ground beef, tender rice, black beans, and a kick of chili and cumin, these vibrant bell peppers are brimming with bold Tex Mex flavors. Topped with melted cheddar or Mexican blend cheese and fresh cilantro, they're baked to perfection for a deliciously satisfying meal. This recipe comes together in just under an hour and is customizable with ingredients like sweet corn and optional toppings like sour cream and lime wedges. Perfect for weeknight dinners or meal prep, these stuffed peppers are a crowd-pleasing, family-friendly recipe bursting with color and flavor.
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Recipe Information
Ingredients
- 4 medium bell peppers
- 1 lb ground beef
- 1 cup cooked white or brown rice
- 1 cup black beans (drained and rinsed)
- 1 cup diced tomatoes (canned)
- 1 cup shredded cheddar or Mexican blend cheese
- 0.5 cup corn kernels (optional)
- 1 tsp chili powder
- 1 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp fresh cilantro (chopped)
- sour cream (optional, for serving)
- lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the hollowed peppers aside. You can also trim the bottom slightly if needed to make them stand upright, but be careful not to create holes.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper into the cooked beef. Mix well to coat the beef evenly with the spices.
Add the cooked rice, black beans, diced tomatoes, and corn (if using) to the skillet. Stir to combine and cook for 2-3 minutes until everything is heated through.
Remove the skillet from heat and stir in half of the shredded cheese and the fresh cilantro. Mix well.
Stuff each bell pepper cavity with the beef and rice mixture, pressing down gently to pack the filling tightly.
Place the stuffed peppers upright in a baking dish. Add a splash of water (about 1/4 cup) to the bottom of the dish to help steam the peppers as they cook.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil, sprinkle the remaining shredded cheese on top of each pepper, and return to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the stuffed peppers cool slightly before serving.
Serve warm, optionally topped with a dollop of sour cream and a squeeze of fresh lime juice.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 30.2 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1105 mg | 85% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3743 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
