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Tex Mex Stuffed Bell Peppers
5 from 12 votes

Tex Mex Stuffed Bell Peppers

Tex Mex Stuffed Bell Peppers are filled with a mixture of ground beef, sautéed onions, garlic, diced bell pepper tops, tomato paste, corn, black beans, and taco seasoning, combined with melted pepper jack cheese. The seasoned filling is spooned into hollowed bell peppers and baked, delivering a flavorful and hearty dish with a melted cheese topping.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 Peppers
Calories: 483 kcal
Course: Dinner
Cuisine: American, Mexican

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

    Cup of Yum
  1. Preheat oven to 375°F
  2. 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.
  3. Heat a large saute pan over medium high heat. Brown the ground beef, then remove from pan.  Drain excess fat from pan.
  4. 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.
  5. Add the tomato paste and garlic, stir together until mixed and becoming fragrant, 1-2 minutes.
  6. 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.
  7. 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.
  8. Fill bell peppers with meat mixture and bake for 30 minutes.  
  9. 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

Serving 1g Calories 483kcal (24%) Carbohydrates 27.8g (9%) Protein 25.9g (52%) Fat 28.7g (44%)

Nutrition Facts

Serving: 6 Peppers

Amount Per Serving

Calories 483

% 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.