Tex-Mex Beef and Black Bean Stuffed Peppers
Juicy bell peppers stuffed with savory ground beef, black beans, and smoky spices, baked to perfection. This tex-mex-inspired beef ready in about 50 minutes pairs large, halved and seeded Bell peppers, (450g) Ground beef, frozen and thawed Corn kernels 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.
Ingredients
- 4 large, halved and seeded Bell peppers
- 1 lb (450g) Ground beef
- 1 can (15 oz / 425g), drained and rinsed Black beans
- 1/2 cup, frozen and thawed Corn kernels
- 1/2 cup Diced tomatoes
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/2 cup Shredded cheddar cheese
- 1 tbsp Olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Place 4 large halved bell peppers in a baking dish, cut side up.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Beef and Black Bean Stuffed Peppers take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Beef and Black Bean Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (450g) ground beef from drying out.
Can I substitute ingredients in Tex-Mex Beef and Black Bean Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Beef and Black Bean Stuffed Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Beef and Black Bean Stuffed Peppers?
Tex-Mex beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
