These stuffed green peppers have ground beef, beans, corn, and cheese for a great Tex Mex meal! Make this recipe with chiles or bell peppers.
This stuffed green peppers recipe is easy to put together and it won’t take much time, either. In fact, it’s quick enough to make them for an easy weeknight dinner. You can even partially make them ahead of time and then heat them in the oven right before serving.
Tex Mex Style Stuffed Green Peppers
What peppers to use
For a Tex-Mex style filling like the one in this recipe, I like to use fresh fire-roasted poblano chiles.
The poblano is a mild chile, so it’s a fantastic choice for anyone who doesn’t handle spicy food well. Besides, stuffed poblano peppers are delicious!
If poblano chiles aren’t readily available, you could make Tex Mex style stuffed sweet peppers instead! Using bell peppers is a bit easier, since you don’t need to roast them first, and you can leave the skins on.
Recipe Video Tutorial
Whether you’re using poblano peppers or sweet bell peppers, the recipe instructions are the same. To see the process from start to finish, watch the video located in the recipe card at the bottom of this post.
Roasting Poblano Chiles
Use the following instructions to roast the chiles for this recipe (this is not for sweet peppers).
- Grill or broil– Using a grill, oven broiler, or an open gas flame, char the outside of the peppers completely. Turn them occasionally so they char on all sides.
- Steam– Place the peppers in a paper bag, seal it, and let them steam for 10 minutes. This loosens the skin, making it easier to remove!
- Cool– Remove the peppers from the bag and allow them to cool.
- Remove skins– Use your fingers or a knife to scrape off as much of the outer skin as you can. Don’t worry if you can’t remove it all.
Making the filling for stuffed green peppers
Before you start making the filling, it’s best to prep the peppers first. This way, they’ll be ready to go when you need them.
For roasted chiles
- Make a small incision down one side of the pepper and partially open the pepper, keeping the stem attached.
- Carefully remove any membrane threads and seeds.
- Set peppers aside on a lined baking sheet.
For bell peppers:
- Slice pepper in half, keeping stem attached
- Remove the seeds.
- Set peppers aside on a lined baking sheet.
Filling and Baking Stuffed Peppers
- Brown the ground beef.
- Add and saute the vegetables.
- Add salsa, corn, and beans, then simmer.
- Add filling to each pepper. Gently pull the sides up and together so the pepper encases the filling. NOTE: If you’re making sweet stuffed peppers, they will be firm enough to hold the filling.
- Top with shredded cheese and bake.
- Garnish and serve! For a nice garnish, I like to add a bit more shredded cheese and some chopped cilantro.
Other Poblano and Stuffed Sweet Pepper Recipes
If you like the Tex-Mex style stuffed green peppers, I have other recipes using green chiles that you may like, too!
This post, first published on Kevin Is Cooking July 18, 2016, was last updated with new content on Sept. 12, 2021.
Tex Mex Stuffed Green Peppers + Video
- 4 poblano chiles or sweet bell peppers
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 onion diced
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1/4 tsp salt
- 1 cup salsa
- 1 cup corn kernels
- 15 oz black beans drained (low sodium)
- 1 1/2 cups pepper jack cheese shredded
- chopped cilantro for garnish
- Start your grill, broiler, or over an open flame on the stove top, char the outside of the poblano or pasilla chiles (not bell peppers) peppers completely. Place in a paper bag and seal for 10 minutes. Allow to steam, cool and then scrape off as much of the outer skin as you can.
- For the roasted chiles (See Note 1), make a small incision down one side and open partially, keeping stem attached. 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.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.