Beef and Black Bean Stuffed Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy bell peppers stuffed with savory ground beef, black beans, and smoky spices, baked to perfection. This Tex-Mex-inspired beef recipe, ready in about 50 minutes, pairs Bell peppers, Ground beef, Black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Tex-Mex cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Place 4 large halved bell peppers in a baking dish, cut side up.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb ground beef and cook until browned, breaking into crumbles (about 5-7 minutes). Drain excess fat.
  3. Step 3: Stir in 1/2 cup drained black beans, 1/2 cup thawed corn, 1/2 cup diced tomatoes, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until heated through.
  4. Step 4: Spoon the beef mixture evenly into the pepper halves, then top each with 1/4 cup shredded cheddar cheese. Cover with foil and bake for 25 minutes. Uncover and bake for 5 more minutes until cheese is melted and bubbly.

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