A Tex-Mex twist on stuffed peppers. Beef, black beans, corn, rice. Spiced up with green chilis, chipotle, and enchilada sauce. Oh, and lots of cheese!
Tex-Mex Stuffed Peppers
A spicy, drool-inducing take on stuffed peppers. And, oh yes, there will be cheese!
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I love any recipe that can be a carrier for cheese. And, bonus, this one is packed with flavor!
If the filling for these stuffed peppers seems familiar, it’s because I took my Chipotle Beef and Cheese Enchiladas recipe and added beans, corn, and rice. Then I amped up the flavor with green chilis and chipotle powder. Yowza!
Start by slicing the tops off of the peppers. I’m using three different colors because it looks perty. And I love the flavor variations. But you can use whatever color you like best. Green peppers tend to be least expensive.
Cut around the stem and throw the stem away. Then chop the good stuff. You only need about a cup. If there’s more, save it for another recipe or freeze it in a freezer bag.
Spray a 9 x 13 inch pan with baking spray and put the peppers in the bottom. Check out this beautiful Staub baking dish!
Some girls get flowers or chocolates for Valentines Day, I got a William’s Sonoma gift card. He knows me so well! I love how much deeper it is than most 9×13 inch baking dishes. Could there be a lasagna in the future?
You can find this beauty on the William’s Sonoma site or here
Next, cook the ground beef and chopped pepper until the beef is cooked through. Drain it and return it to the pan.
Then add 1/2 cup of the enchilada sauce and the rest of the ingredients EXCEPT the cheese.
Stuff the filling in the peppers so that they’re full, but don’t pack it in tight. The rice needs some room to expand. And there needs to be space for cheese later.
Pour the rest of the enchilada sauce over the stuffed peppers.
Cover the dish with foil and bake it for 20 minutes. Remove the foil and bake your beautiful peppers for another 10 minutes.
As soon as they come out of the oven, smother them in cheese.
Give them a few minutes for the cheese to get melted and gooey. Garnish with fresh cilantro if you like.
This recipe makes 6 stuffed peppers. At my house that’s 3 servings, your mileage may vary.
So excited and honored to have this recipe featured by my blogger buddy Alexandra at Wife Sense in her Ministry Meals post!
Resources (affiliate link):
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
6 peppers |
- 6 medium bell peppers, seeded, tops removed
- 1 pound ground beef
- 1 cup chopped bell pepper (from bell pepper tops)
- 1 (10 ounce) cans red enchilada sauce
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup cooked rice
- 1 (4.5 ounce) can green chilis, undrained
- 1 teaspoon chipotle powder
- 1 teaspoon salt
- 1 1/2 cups shredded Mexican cheese blend (or colby jack)
- Fresh cilantro for garnish
Ingredients
| |
- Preheat oven to 350°. Spray 9 x 13 inch baking dish with cooking spray.
- Cut tops off of bell peppers, remove seeds. Cut around and discard stem. Chop remaining bell pepper flesh. Reserve 1 cup. Save the rest for another recipe.
- In a large skillet over medium high heat, cook ground beef and chopped bell pepper, stirring occasionally, until beef is cooked through and no longer pink, about 5-7 minutes; drain and return to pan.
- Add 1/2 cup enchilada sauce, black beans, corn, rice, green chilis, chipotle powder, and salt. Stir until combined and heated through, about 5 minutes.
- Place peppers in prepared baking dish. Spoon beef mixture evenly into peppers until full but not packed.
- Pour remaining enchilada sauce over stuffed pppers. Cover with foil and bake for 20 minutes; remove foil and bake additional 10 minutes. Top with cheese.
- Let stand 5 minutes before serving.
Depending on the size of your peppers, there may be some filling leftover. Try it wrapped in a tortilla or with cheese for a delicious quesadilla.
These Tex-Mex Stuffed Peppers come out crisp-tender. If you like your peppers softer, put the seeded peppers in boiling water for 5 minutes. Drain upside-down on paper towel; proceed with recipe.
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