Tex-Mex Beef and Cheese Stuffed Bell Peppers

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Bell peppers filled with a savory mixture of ground beef, black beans, spices, and melted cheese, baked to perfection with a lightly browned top. This Mexican-inspired beef recipe, ready in about 60 minutes, pairs large 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 450 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 (any color) large bell peppers
• 1 lb (80% lean) ground beef
• 1/2 cup canned, drained and rinsed black beans
• 1 cup, drained diced tomatoes
• 1 small, finely chopped onion
• 2 minced garlic cloves
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat your oven to 375°F. Slice off the tops of 4 large bell peppers and remove the seeds and membranes. Lightly brush the outside and inside of the peppers with 1 tbsp olive oil.
2. Step 2: In a large skillet over medium heat, sauté 1 small finely chopped onion and 2 minced garlic cloves in the olive oil until translucent and fragrant, about 3-4 minutes.
3. Step 3: Add 1 lb ground beef, breaking it apart with a spoon, and cook until browned and no longer pink, about 6-7 minutes. Stir in 1 cup drained diced tomatoes, 1/2 cup drained black beans, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until heated through and well combined.
4. Step 4: Stuff each bell pepper with the beef mixture, pressing down gently to fill. Place stuffed peppers upright in a baking dish and sprinkle 1 cup shredded cheddar cheese evenly over the tops.
5. Step 5: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden brown. Let cool 5 minutes before serving.