Tex-Mex Stuffed Bell Peppers
Jumbo bell peppers filled with a hearty mix of ground beef, rice, black beans, and melted cheese. This tex-mex-inspired one pot (vegetarian-friendly) ready in about 50 minutes pairs large 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Stuffed Bell Peppers take to make?
Total time is about 50 minutes (25 min prep + 25 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 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 large bell peppers from drying out.
Can I substitute ingredients in Tex-Mex 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 Stuffed Bell Peppers for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Tex-Mex Stuffed Bell Peppers vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
