These Tex Mex Stuffed Peppers are roasted first and stuffed with everyday ingredients you have at home probably right now. I like to use fresh poblano chiles and fire roast them, but green bell peppers work just as well without putting them on the grill, too.
If you’re making these for large groups, parties or mid-week dinners they’re so easy to put together. Smother with a great salsa and some more cheese and they’re a hit!
Here’s hoping you all had a great weekend. We were up in Portland and had a fantastic time with family, hikes and enjoying the getaway. Although I did miss the pups, they were in good hands.
I make these quite often because they are basically an all-in-one package meal. While I roast the peppers to get that smokey, charred flavor, I make the stuffing on the stove top.
If poblano or pasilla chiles aren’t on hand, I use green or red bell peppers. I usually don’t roast the bell peppers and leave the skin on, but for the fire roasted poblanos or pasillas, I place in a bag after roasting to steam and remove the skin. An extra step, but the flavor of the roasted chile is exceptional.
The stuffing is easy because it’s just browned ground beef, onion, salsa, black beans, corn and pepper jack cheese. Top it off with salsa of choice. I like a hearty and chunky salsa, but use your favorite.
I decided to make a batch of these the other day after going to Costco and picking up a new fire roasted salsa they had that blew me away.
Didn’t just want to have it with tortilla chips, I thought about dinner and these Tex Mex Stuffed Peppers came to mind.
The pasilla chile, or chile negro, is the dried form of the chilaca chili pepper. Markets in the U.S. label them in the vegetable section as pasillas though. Heat wise, it’s a mild to mid heat pepper, which makes it a great pepper to substitute the bell pepper which is sweet with minimal heat. The poblano is also a mild chili pepper. In it’s dried form, it’s called an ancho chile.
The fun part with these is you get a full meal all in one and with extra cheese on top and some chopped cilantro, your meal is complete. If you like this, try my Chili Mac and Cheese Casserole, Easy Chicken Tamale Pie, or my Green Chile Chicken Enchiladas. Enjoy!
- 4 poblano pasilla or bell pepper
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 onion diced
- 4 cloves garlic diced
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 1 cup salsa
- 1 cup corn kernels
- 15 oz can black beans drained (low sodium)
- 1 1/2 cups pepper jack cheese shredded
- cilantro for garnish
- Start your grill, broiler, or over an open flame on the stove top, char the outside of the poblano or pasilla (not bell peppers) peppers completely. Place in a paper bag and seal for 10 minutes. Allow to steam, cool and scrape then off the outer skin off.
- For the roasted chiles (See Note 1), make a small incision down one side and open partially. Carefully remove any membrane threads and seeds. Set aside on lined baking sheet. For the bell peppers, slice pepper in half keeping stem attached, but remove seeds. Set aside.
- Add the vegetable oil to a medium sauté pan over medium heat. Add the ground beef and brown, breaking up with spoon. Add the diced onion and cook until translucent, about 5 minutes. Add garlic, cumin and cook for about 5 minutes, season with salt to taste. Add salsa, corn, beans and simmer 5 minutes. When cooled slightly add half of the cheese and mix thoroughly.
- Stuff each pepper with the beef mixture and set aside. Gently wrap the sides together so pepper encases filling. Divide cheese over the tops of each and bake for 20 minutes in a 350°F oven.
- Top with more cheese (optional and salsa of choice with chopped cilantro. Serve immediately.