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Tex-Mex Cheesy Stuffed Peppers

Crisp-tender, sweet bell peppers are full of cheesy Tex-Mex inspired ground beef and brown rice. Simple, clean ingredients make for a satisfying, protein-rich meal!


It’s one of those weeks where mini disasters are around every corner. And rain and gloom, and where is the SUN? One of those weeks where you are hoping the pharmacy doesn’t give up on you coming to pick-up your prescription and re-shelve it. I’m sorry, pharmacy! I MADE IT! Amazon return, TODAY….errr…tomorrow. But, I dropping off Taekwondo sparring gear that’s been in my car for a month. I just need some wins on my to-do list, know what I mean? Instead of “We want to go to LEGO NIGHT!” out of nowhere, we PLANNED to go watch cheer after I get off work so we can determine if this is ACTUALLY something the girls want to do (they sure seem to think so). And tomorrow is the last day of swim team for the season – bittersweet. My book club met tonight and while it added to the go-go-go of the day, a little recharge with girlfriends while not cooking dinner…is just what I needed.

And it is nearly Friday. Phewwwwwww…


  • Stuffed peppers are a complete meal. Tex-Mex style is always a win. What omnivore doesn’t appreciate perfectly seasoned ground meat with Tex-Mex seasonings, all piled into sweet peppers and cooked to a cheesy, melty perfection? Stuffed peppers are kind of like chili – perfectly balanced, all-in-one meals that reheat like a dream.
  • Flavor Fans: Ground cumin, chili powder, oregano, garlic, onion, and tomato sauce – it’s ALL there! My favorite ingredients are check, check, check!
  • Short-Cuts to the Finish: No lie, the ready rice (cooked rice) packets that are good to go after 90 seconds in the fridge? Game changer. When I’m at the grocery store, I’m always sure to stock up on a few packets. You can also use pre-chopped onions for additional short-cuts! I like our meals on the dinner table ASAP!


  • Spices: You can always use a taco seasoning packet in lieu of chili powder, cumin, oregano, and salt.
  • Meat: While the recipe calls for ground beef, ground turkey, ground chicken, or ground pork would work beautifully!
  • Meatless: Omit the meat and add 1-2 cans of beans (black beans or pinto beans) that have been drained and rinsed, veggie crumbles, or even lentils!
  • Toppings: Other than cheese, there’s no “toppings” called for in the ingredient list. That said, plain Greek yogurt or sour cream, fresh cilantro, salsa, green onions, pico de gallo, or a squeeze of lime juice would go beautifully and perhaps a handful of tortilla chips as a side!
  • Tomato Sauce: In lieu of tomato sauce, you can use enchilada sauce or salsa.
  • Cheese: For some added heat, you can use a pepper jack cheese or feel free to swap in cheddar, cheddar jack, or your shredded cheese of preference!


  • Protein: Offering nearly 30 grams of protein, this meal offers good staying power.
  • Colorful bell peppers are an ingredient I love not only for the versatility but for their generous offering of vitamin C.
  • Moderately low in carbohydrates, this stuffed peppers recipe is suitable for a carb-controlled lifestyle.
  • Store in an airtight container in the fridge for up to 4 days.


  • Use smaller peppers for quicker cooking. Any leftover filling can be gently pressed into the peppers or heaped on top
  • You can prep this pepper recipe ahead of time and follow the cooking instructions after removing from the fridge.
  • If you prefer to chop off the tops of the peppers versus slicing in half, increase the baking time by 10 minutes.

Tex-Mex Cheesy Stuffed Peppers

Tex-Mex Cheesy Stuffed Peppers

Yield: 8 stuffed pepper halves
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Crisp-tender, sweet bell peppers are full of cheesy Tex-Mex inspired ground beef and brown rice. Simple, clean ingredients make for a satisfying, protein-rich meal!


  • 1 Tbsp extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 lb 90% lean ground beef
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 4 bell peppers, halved and cored
  • 1 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 (8 oz) can tomato sauce
  • 1 (8.8 oz packet) microwave brown rice
  • 1½ cups shredded Monterey Jack cheese, divided


  1. Preheat oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper or foil and set aside.
  2. Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the onion and cook for 2-3 minutes or until softened, stirring often.
  3. Add the beef and cook until no longer pink, breaking into a crumble as it cooks, about 6 minutes.
  4. Meanwhile, prepare the peppers and arrange on the baking sheet.
  5. Once beef is browned, add the garlic, salt, chili powder, cumin, and oregano; stir and cook for 1-2 minutes to blend flavors.
  6. Stir in the tomato sauce and prepared brown rice packet, along with 1 cup of the cheese. Cook for 1 minutes and remove from heat.
  7. Fill each pepper half with the beef mixture, gently packing the mixture in to fill the pepper.
  8. Bake peppers for 20-25 minutes. Remove peppers from oven and sprinkle with remaining 1/2 cup cheese. Return to oven for 5 minutes. Serve hot.
Nutrition Information:
Yield: 8 Serving Size: 1 stuffed pepper half
Amount Per Serving: Calories: 306Total Fat: 15.8gCholesterol: 69mgSodium: 426mgCarbohydrates: 17.9gFiber: 3.3gSugar: 2.4gProtein: 23.6g

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Love all sorts of stuffed pepper and stuffed pepper-inspired foods? TA-DA!

Be well,

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