Tex-Mex Stuffed Peppers

Name: Tex-Mex Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 4 Large bell pepper (red or green); 200 g Rice; 400 g Cooked black beans; 400 g Crushed tomatoes; 1 White onion; 3 cloves Garlic cloves; 400 g Beef mince; 1.5 tsp Ground cumin; 1 tsp Dried oregano; 0.5 tsp Black pepper; 4 tbsp Sour cream; 4 tbsp Green salsa; 0.5 bunch Fresh coriander

60 min (20 prep + 40 cook) Medium 4 servings Texas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Apr 2026

Bell peppers stuffed with beef mince, rice and cheddar cheese with Tex-Mex seasoning.

About this recipe

Tex-Mex stuffed peppers are a vibrant, spiced version of the classic American dish: large bell peppers filled with a mixture of beef mince seasoned with Mexican spices, rice, tomatoes, black beans and a generous layer of melted cheddar on top. They are baked until the pepper is tender and the cheese is golden, creating a visually impressive dish that is filling, nutritious and packed with flavour.

History & Origin

Stuffed peppers have roots in multiple culinary traditions that converged in the American South. The Tex-Mex version arises from the fusion of Mexican chiles rellenos, made with fresh poblano chillies and cheese, and American stuffed bell peppers, a dish popular in central and southern US homes since the early twentieth century. The Tex-Mex difference lies in the seasoning: cumin, chilli powder, garlic and Mexican oregano transform what could be a bland dish into something vibrant and full of character. In Mexican-American families in Texas, stuffed peppers are a Sunday dish made when there is plenty of time and the desire to cook something that impresses at the table. Children fight over the pepper with the most cheese, adults add hot sauce on top, and there is always leftover filling that gets eaten the next day with scrambled eggs.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

540

Calories

34g

Protein

48g

Carbohydrates

22g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 190°C. Cut the top off the bell peppers and carefully remove the seeds and inner membranes. Set the tops aside.
2
Cook the rice according to the packet instructions until done. Set aside.
3
In a frying pan, fry the beef mince with the chopped onion over medium-high heat until browned. Add the garlic, cumin, chilli powder, oregano, salt and pepper.
4
Add the crushed tomatoes and black beans to the pan with the meat. Cook for 5 minutes over medium heat. Mix with the cooked rice and adjust the seasoning.
5
Fill each pepper with the meat and rice mixture, pressing firmly to fit as much as possible. Place the peppers in a baking dish with a little water in the bottom.
6
Cover with foil and bake for 25 minutes. Remove the foil, add the grated cheddar on top of each pepper and bake for a further 10–15 minutes until the cheese bubbles and the pepper is tender.
7
Serve with sour cream, green salsa and freshly chopped coriander.