0 from 30 votes
Tex Mex Stuffed Peppers
Tex-Mex Stuffed Peppers made with ground beef, corn, beans, salsa and enchilada sauce is an easy weeknight meal or even a secret leftover favorite!
Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 8 servings
Calories: 306 kcal
Course:
Main Course
Cuisine:
Mexican , Mexican-American Fusion
Ingredients
- 1 pound lean ground beef
- 3 tablespoons taco seasoning or one packet + 1 teaspoon chili powder and 1 teaspoon cumin
- 1 cup rice cooked
- 1 cup salsa
- 1 cup corn
- 1 cup black beans
- 4 bell peppers split in half and de-seeded through the stem
- 1 cup enchilada sauce
- 8 ounces shredded cheddar cheese divided
Instructions
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart and cooking for 5-6 minutes.
- Add in the taco seasoning, rice, salsa, corn and black beans stirring well.
- Scoop the mixture into the bell pepper halves and top with enchilada sauce and half the cheese.
- Bake for 45 minutes in a covered pan.*
- Uncover, top with remaining cheese and put back in the oven for 5 minutes to melt the cheese.
Cup of Yum
Nutrition Information
Calories
306kcal
(15%)
Carbohydrates
23g
(8%)
Protein
23g
(46%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
64mg
(21%)
Sodium
781mg
(33%)
Potassium
567mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2640IU
(53%)
Vitamin C
78.7mg
(87%)
Calcium
231mg
(23%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 306
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 64mg | 21% |
| Sodium | 781mg | 33% |
| Potassium | 567mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2640IU | 53% |
| Vitamin C | 78.7mg | 87% |
| Calcium | 231mg | 23% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.