Tex Mex Stuffed Bell Peppers
User Reviews
5
Tex Mex Stuffed Bell Peppers
Description
This recipe for Tex Mex Stuffed Bell Peppers starts by hollowing out bell peppers and reserving the tops for dicing. Ground beef is browned separately, and onions and diced pepper tops are sautéed with tomato paste and garlic to build a flavorful base. Corn kernels and rinsed black beans add texture and protein, while taco seasoning provides classic Tex Mex flavor. The cooked beef is added back in, and shredded pepper jack cheese is stirred in until melted. The mixture fills the peppers, which are then baked. The baking process softens the peppers and melds the flavors.
The dish balances spicy, savory, and slightly sweet notes from the peppers and corn. Using pepper jack cheese adds a mild heat and creaminess; cheddar can be substituted if preferred. Salt should be carefully adjusted when using pre-made taco seasoning to avoid over-salting. The number of bell peppers used may vary based on their size, affecting filling quantity.
Ingredients
- 1 pound ground beef
- 6 bell pepper any color, I used red, green and yellow
- 1 tablespoon olive oil
- 1 onion diced
- 4 garlic minced, cloves
- 3 tablespoons tomato paste
- 1 and 1/2 cups corn kernels I used frozen
- 1 and 1/2 cups black beans rinsed (I used canned, cooked
- 3 tablespoons taco seasoning see my homemade recipe HERE, or use store-bought
- 1 and 3/4 cups pepper jack cheese divided, shredded
- salt
- black pepper
Instructions
- Preheat oven to 375°F
- Cut the top 1/4 off the bell peppers and remove the seeds and membranes, place bell peppers in a large baking dish and set aside. Dice and reserve the extra flesh from the tops, discarding the stem.
- Heat a large saute pan over medium high heat. Brown the ground beef, then remove from pan. Drain excess fat from pan.
- Add 1 tablespoon olive oil to the pan and heat over medium heat. Add the onions and the diced parts of the bell peppers, season with salt and pepper. Sauté for 10-15 minutes, until soft and golden.
- Add the tomato paste and garlic, stir together until mixed and becoming fragrant, 1-2 minutes.
- Add the corn and black beans, stir to combine. Add the meat back to the pan along with the taco seasoning. Cook for 1-2 minutes, stirring until fully combined.
- Remove from heat and stir in 3/4 cups of the cheese, stir until cheese is mixed in and melted. Taste and season with more salt if needed.
- Fill bell peppers with meat mixture and bake for 30 minutes.
- After 30 minutes, remove from oven and top peppers with the remaining 1 cup cheese, return to the oven for 15-20 minutes, or until peppers are cooked and cheese is browning and bubbly.
Notes
- If using packaged taco seasoning, reduce added salt and taste before further seasoning.
- The recipe yield depends on bell pepper size; small peppers may yield up to 8 stuffed peppers, while large peppers yield about 6.
- Pepper jack cheese adds mild spice and creaminess but can be substituted with cheddar cheese if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Peppers
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 483kcal | 24% |
| Carbohydrates | 27.8g | 9% |
| Protein | 25.9g | 52% |
| Fat | 28.7g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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