Kitchen notes · a little help before you start
Tex Mex Stuffed Peppers
These peppers have plenty tucked inside: savory beef and rice, beans, corn, and a little melted cheese between the spoonfuls. More cheese finishes the top, which makes them especially tempting straight from the dish. Give each pepper a generous share of the enchilada sauce at serving.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Original yield
- Serves 8
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Beef · Beans & lentils
- Cuisine
- American · Mexican
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Cut lengthwise halves
Wash and seed the peppers, then halve them from top to bottom before placing them in the greased dish.
2. Cook the filling's rice
Simmer the beef mixture until its rice cooks through before spooning it into the pepper halves.
3. Tuck cheese inside too
Add a little filling, then cheese, then more filling, saving the remaining cheese for the final topping.
Get to know the ingredients
Rinsed black beans
Rinse and drain the black beans before adding them to the browned beef and other filling ingredients.
Uncooked rice
Medium- or long-grain rice goes uncooked into the skillet, where it cooks in the saucy beef mixture.
Divided enchilada sauce
Some sauce goes into the filling; pour the remaining cup over the stuffed peppers before covering the dish.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Tex Mex Stuffed Peppers
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Melt the last cheese
Uncover the baked peppers, add the remaining cheddar and return them to the oven until melted. Garnish if you choose.
A little more help as you go
Cover for the main bake
Seal the filled dish with aluminum foil before its first oven stage, then uncover for the cheese finish.
An ahead-of-time option
Stuff the peppers, cover them and refrigerate for up to two days before baking.
A few questions you might have
Can I choose a different pepper color?
Green or any other color of large bell pepper is listed for halving and filling.
Is frozen corn suitable?
Yes, frozen or canned corn are listed for adding to the beef, rice and bean filling.
How does baking change for refrigerated stuffed peppers?
Allow an extra ten to fifteen minutes before adding the final cheese layer.
Can cooked peppers be reheated in the oven?
Yes, try reheating covered at 350 degrees Fahrenheit until heated through, following the listed reheating range.
What garnish is suggested?
Parsley or cilantro are optional at serving, after the peppers return from the oven with their cheese topping melted.
Any more cooking tips?
If you plan on pre-baking your peppers, store them in an airtight container in the fridge up to 3-4 days. Reheat either in the microwave for 2-3 minutes, or you can reheat using your oven. Bake the peppers, covered, at 350F for 10-15 minutes or until heated through. Make ahead: You can make the filling, stuff the peppers, and cover in the fridge up to 2 days. Bake the for an extra 10-15 minutes before adding the final layer of cheese.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.