Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

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.

Jumbo bell peppers filled with a hearty mix of ground beef, rice, black beans, and melted cheese. This Tex-Mex-inspired one-pot recipe (vegetarian-friendly), ready in about 50 minutes, pairs bell peppers, ground beef, long-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 25 min Cook: 25 min Serves 6 Tex-Mex cuisine 320 cal/serving

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Ingredients

6 large bell peppers
1 lb ground beef
1/2 cup long-grain rice
1 can (15 oz) canned black beans
1 cup grated cheddar cheese
1/2 cup diced onion
1/2 cup tomato sauce

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Instructions

Step 1: Preheat oven to 375°F (190°C). Cut off tops of peppers and remove seeds. In a large skillet, cook 1 lb ground beef over medium heat until browned, about 5 minutes. Add 1/2 cup diced onion and cook 2 minutes until softened.
Step 2: Stir in 1/2 cup rice, 1 can black beans (drained and rinsed), 1/2 cup tomato sauce, 1 tsp cumin, and 1/2 tsp chili powder. Cook 5 minutes until rice is partially cooked. Season with salt and pepper.
Step 3: Stuff mixture into peppers, top with 1/2 cup grated cheddar. Place in a baking dish and bake 25 minutes until peppers are tender and cheese is golden. Let cool 5 minutes before serving.