Tex-Mex Stuffed Bell Peppers with Ground Beef and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers stuffed with seasoned ground beef, rice, and vegetables, baked with melted cheese for a comforting Tex-Mex meal. This mexican-inspired pork ready in about 60 minutes pairs ground beef, cooked long grain white rice, small, diced onion 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.

Prep: 20 min Cook: 40 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Cut tops off 4 large bell peppers and remove seeds and membranes. Lightly brush outsides with 1 tbsp olive oil.
  2. Step 2: In a skillet over medium heat, sauté 1 small diced onion and 2 minced garlic cloves in 1 tbsp olive oil for 3-4 minutes until fragrant and translucent.
  3. Step 3: Add 1 lb ground beef to skillet and cook, breaking up with a spoon, until browned and cooked through, about 7 minutes.
  4. Step 4: Stir in 1 cup canned diced tomatoes, 1 cup cooked white rice, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until heated through.
  5. Step 5: Spoon beef and rice mixture into hollowed bell peppers, packing gently.
  6. Step 6: Place stuffed peppers upright in a baking dish and cover loosely with foil. Bake for 30 minutes.
  7. Step 7: Remove foil, top each pepper with 1 cup shredded cheddar cheese divided evenly, and bake uncovered for another 10 minutes until cheese is melted and bubbly.
  8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving.

Equipment for this recipe

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Frequently asked questions

How long does Tex-Mex Stuffed Bell Peppers with Ground Beef and Rice 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 Stuffed Bell Peppers with Ground Beef and Rice?

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 ground beef from drying out.

Can I substitute ingredients in Tex-Mex Stuffed Bell Peppers with Ground Beef and Rice?

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 with Ground Beef and Rice 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 Stuffed Bell Peppers with Ground Beef and Rice?

Mexican pork 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.

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