Tex-Mex Stuffed Peppers

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

3.0(1 rating)

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

Edmond Bojalil

Recetas Mexas

Published: Mar 29, 2026 · Updated: Jun 22, 2026

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

Servings

Custom:

💰 Estimated cost: $15.11

$3.78 per person

* Approximate prices based on US supermarkets

Ingredients

3 cloves Garlic cloves$0.15find
200 g Rice$1.10find
1 White onion$0.31find
1.5 tsp Ground cumin$0.53find
400 g Cooked black beans$2.20find
4 Large bell pepper (red or green)$2.11find
400 g Crushed tomatoes$1.75find
1 tsp Dried oregano$0.53find
0.5 tsp Black pepper$0.12find
4 tbsp Sour cream$0.26find
4 tbsp Green salsa$0.26find
0.5 bunch Fresh cilantro$0.50find
400 g Ground beef$5.28find

Got these ingredients?

Discover what else you can cook with what you already have at home.

See what I can cook →

Equipment & tools

What you need to cook this recipe.

As an Amazon Associate we earn from qualifying purchases.

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 ground beef 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 flavor.

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 chiles 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, chili 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

$15.11

Total cost

$3.78

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

540

Calories

34g

Protein

48g

Carbohydrates

22g

Fat

Fiber

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 skillet, fry the ground beef with the chopped onion over medium-high heat until browned. Add the garlic, cumin, chili 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 cilantro.

Have you tried this recipe?

Tell us how it turned out. Your feedback helps other cooks.

Leave a review

Rate this recipe

Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.