Tex-Mex Beef and Cheese Stuffed Bell Peppers
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 ready in about 60 minutes pairs (any color) large bell peppers, (80% lean) ground beef, canned, drained and rinsed 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Beef and Cheese Stuffed Bell Peppers take to make?
Total time is about 60 minutes (20 min prep + 40 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 Cheese Stuffed Bell 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 (80% lean) ground beef from drying out.
Can I substitute ingredients in Tex-Mex Beef and Cheese Stuffed Bell 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 Cheese Stuffed Bell 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 Cheese Stuffed Bell Peppers?
Mexican 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.
