Tex Mex Stuffed Sweet Peppers

4.94 from 15 votes

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These stuffed sweet peppers have ground beef, beans, corn, and cheese and great Tex Mex flavor. Make this recipe for an easy weeknight meal.

roasted poblano pepper stuffed with southwest ingredients

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 Sweet Peppers

What peppers to use

Sweet Peppers

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.

Looking down at a Poblano chile filled with black beans, ground beef, corn and cheese on a baking sheet

Recipe Video Tutorial

Whether you’re using chiles 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.

tex mex stuffed green peppers on white plate

Roasting Poblano Chiles

Use the following instructions to roast the chiles for this recipe (this is not for sweet peppers).

  1. 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.
  2. 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!
  3. Cool– Remove the peppers from the bag and allow them to cool.
  4. 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.
roasted poblanos on baking sheet

Making the filling for stuffed sweet 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.
roasting poblano chile over gas flame

Filling and Baking Stuffed Peppers

  1. Brown the ground beef.
  2. Add and saute the vegetables.
  3. Add salsa, corn, and beans, then simmer.
  4. 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.
  5. Top with shredded cheese and bake.
  6. Garnish and serve! For a nice garnish, I like to add a bit more shredded cheese and some chopped cilantro.
Stuffed green peppers covered in cheese on a baking sheet

Other Poblano and Stuffed Sweet Pepper Recipes

If you like the Tex-Mex style stuffed sweet peppers, I have other recipes using green chiles that you may like, too!

Try my Chiles en NogadaChicken Stuffed Poblano Peppers, Chili Rellenos recipe or these delicious Green Chicken Enchiladas. Enjoy!

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This post, first published on Kevin Is Cooking July 18, 2016, was last updated with new content on Sept. 12, 2021.

roasted poblano pepper stuffed with southwest ingredients

Tex Mex Stuffed Sweet Peppers + Video

4.94 from 15 votes
These stuffed sweet peppers have ground beef, beans, corn, and cheese and great Tex Mex flavor. Make this recipe for an easy weeknight meal.
Servings: 4
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes



  • 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.



1. Poblano or pasilla chiles, roasted until skin is blistered.


Calories: 709kcal | Carbohydrates: 46g | Protein: 43g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 990mg | Potassium: 1229mg | Fiber: 14g | Sugar: 8g | Vitamin A: 1110IU | Vitamin C: 101mg | Calcium: 415mg | Iron: 6mg

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.

Course: Dinners
Cuisine: Tex Mex
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I love poblano’s and in 13 years, they have appeared on our shelves here once. My husband got a plant started, but unfortunately, it just fell over and was gone. I am looking forward to hopefully getting back to the U.S. soon and this is on my list of things to make. We get so spoiled with all the variety of foods available, and then when you can’t find them, it’s so disappointing. No pity here though, we do get a lot of great food and fish.

    1. Excellent! So glad you enjoyed these Ken. I agree, that little bit of heat from the poblano is fantastic, plus it’s a great flavor. 🙂

  2. 5 stars
    WOW is the best way to comment on this one! Amazing tastes. Impressed my wife with this one. Substituted ground pork for the beef. Grilled the Poblano. Thanks Kevin for this amazing recipe

    1. So glad you enjoyed this one Dave and thanks for taking the time to come back and let me know!

      1. 5 stars
        I was really craving this one yesterday but wanted to lighten it up a bit. Tried it with ground chicken and it was delicious!