Stuffed Green Peppers are filled with ground beef, black beans, corn, and pepper jack cheese to create an all-in-one meal! Smother them with salsa and more cheese for an extra level of flavor!
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 fill the peppers ahead of time and then bake them right before serving.
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 chili pepper, so it’s a fantastic choice for anyone who doesn’t handle spicy food well. Besides, stuffed poblano peppers are delicious!
If you plan to use poblanos, you’ll need to roast them and remove their skins before you can stuff them.
If poblano chiles aren’t readily available, you can also use green or red bell peppers. Using bell peppers is a bit easier, since you don’t need to roast the bell peppers and you can leave the skins on.
Ingredients for Stuffed Green Peppers
- Poblano chiles or green bell peppers
- Ground beef
- Vegetable oil
- Diced onion
- Minced garlic cloves
- Ground cumin
- Kosher salt
- Corn kernels
- Low-sodium canned black beans
- Shredded pepper jack cheese
To grill poblano chiles
Use the following instructions to grill your poblano chiles for this recipe (this is not for green bell peppers).
- Using a grill, broiler or an open flame, char the outside of the peppers completely.
- Place the peppers in a paper bag and seal for 10 minutes
- Remove the peppers from the bag and allow them to cool.
- Scrape off as much of the outer skin as you can.
To prepare the peppers for stuffing
For roasted peppers:
- 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.
Whether you’re using poblano peppers or sweet bell peppers, the following instructions are the same.
- In a sauté pan, brown the ground beef.
- Once the beef has browned, add in the diced onion and cook until translucent. Add garlic, cumin and cook for a few more minutes.
- Add salsa, corn, beans and simmer. 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 the pepper encases the filling.
- Divide cheese over the tops of each pepper and bake in the oven.
- (Optional) Top with more cheese, salsa and chopped cilantro.
If you like this Tex-Mex style stuffed green peppers recipe, I have other recipes using green chiles that you may like, too!
This recipe post first appeared on Kevin Is Cooking in May 2017 and has been updated with a new video.
Watch how to make this below!
Stuffed Green Peppers (Poblano or Bell)
- 4 poblano pasilla or bell pepper
- 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 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 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.