Tex-Mex Stuffed Peppers

Tex-Mex Stuffed Peppers are a flavorful and satisfying dish that combines the bold, spicy elements of Tex-Mex cuisine with the wholesome comfort of baked bell peppers. Filled with seasoned ground beef, rice, beans, corn, and cheese, these peppers are a complete meal in themselves and perfect for family dinners or casual gatherings.

Why You’ll Love This Recipe

Tex-Mex Stuffed Peppers offer a perfect balance of flavor and nutrition. They’re hearty, colorful, and full of Tex-Mex zest. The combination of protein, vegetables, and cheese makes them incredibly filling, and they’re easy to customize based on dietary preferences. Whether you’re feeding a crowd or preparing a weeknight dinner, these stuffed peppers deliver both taste and convenience.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (red, yellow, or green)

• Ground beef

• Cooked rice

• Black beans (rinsed and drained)

• Corn kernels (fresh, canned, or frozen)

• Onion (diced)

• Garlic (minced)

• Diced tomatoes (canned or fresh)

• Taco seasoning

• Shredded cheddar cheese

• Olive oil

• Salt and pepper

• Fresh cilantro (for garnish, optional)

directions

1. Preheat the oven to 375°F (190°C).

2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.

3. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until soft, about 3 minutes. Add minced garlic and cook for another 1 minute.

4. Add ground beef and cook until browned. Drain any excess fat.

5. Stir in taco seasoning, diced tomatoes, black beans, corn, and cooked rice. Simmer for 5–7 minutes until heated through. Season with salt and pepper.

6. Arrange the pepper halves in a baking dish. Spoon the filling into each pepper generously.

7. Top each stuffed pepper with shredded cheddar cheese.

8. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden.

9. Garnish with fresh cilantro if desired and serve hot.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

• Vegetarian Version: Omit the ground beef and increase the quantity of black beans or substitute with cooked lentils.

• Spicy Version: Add chopped jalapeños or a dash of hot sauce to the filling mixture.

• Low-Carb Option: Replace rice with cauliflower rice to reduce carbohydrates.

• Different Proteins: Use ground turkey, shredded chicken, or even plant-based meat substitutes.

• Cheese Varieties: Swap cheddar with Monterey Jack, Pepper Jack, or a Mexican blend.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffed peppers in a microwave-safe dish and heat for 2–3 minutes, or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for about 15 minutes. These peppers also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What type of bell peppers work best for this recipe?

Any color bell pepper will work, but red, yellow, and orange are sweeter and pair well with the Tex-Mex flavors.

Can I make these stuffed peppers ahead of time?

Yes, you can prepare them a day in advance. Store covered in the refrigerator and bake just before serving.

Is it necessary to pre-cook the peppers?

No, baking them covered allows the peppers to soften perfectly without pre-cooking.

Can I use brown rice instead of white?

Absolutely. Brown rice adds extra fiber and works well in this recipe.

What can I use instead of taco seasoning?

You can make a homemade blend using chili powder, cumin, paprika, garlic powder, onion powder, and oregano.

Are these peppers spicy?

Not inherently, but you can adjust the spice level with ingredients like jalapeños or hot sauce.

Can I freeze stuffed peppers?

Yes, they freeze well. Wrap them individually and store in a freezer-safe container for up to 2 months.

Can I use quinoa instead of rice?

Yes, quinoa is a great substitute and adds a slightly nutty flavor.

What cheese melts best for stuffed peppers?

Cheddar, Monterey Jack, and Mexican blend cheeses all melt well and complement the flavors.

How do I prevent soggy stuffed peppers?

Avoid overfilling with wet ingredients and do not overbake. Draining excess moisture from the filling helps.

Conclusion

Tex-Mex Stuffed Peppers are a flavorful, filling, and versatile dish that brings the boldness of Southwestern cuisine to your dinner table. Whether you stick with the classic recipe or experiment with variations, these peppers are sure to be a hit. Perfect for weeknight dinners or meal prep, they offer both taste and convenience in every bite

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