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
    So can I say just “WOW”! Simple, quick, and just fantastic! I had found the most perfect poblano’s that smelled like heaven. Grabbed four and two bell peppers, which worked out because my mother ended up liking the bell peppers more and that left the poblano’s for me and doh! (Secret score..don’t rat me out.)

    After a long day of canning to put up the last of the peppers from my garden and from the best friends ever.(holiday jam is tomorrow so glad to have leftovers!) I was looKing for something relative quick and remembered the poblano’s. A quick search of your recipes and this was the one. Thankfully everything on hand is a plus.

    I used turkey meat and subbed a portion with quinoa and it made six very filling portions for us. Made everything else the same as recommended. Okay, okay, I don’t always measure so maybe a tad more cumin. I did add a somewhat Spanish”ish” rice that was plated underneath the peppers. And thank you I was the bell of the kitchen, canning and dinner on the table to what was a table of oh my gosh this is fantastic. Sorry, you got the silent high five from me.

    I will be making up a batch of the filling and freezing it for an even quicker meal.

    If your thinking about making this don’t hesitate. The listed time is spot on even if you’ve never made anything like this before. It’s simple, quick, and a plate of heaven.

    1. Oh, I love to wake up and read comments like this Melania! I’d never rat you out, score indeed, and props for a well stocked pantry! Thanks so much for coming back and giving the feedback. 🙂

      1. 5 stars
        Cannot wait to try these!!! Looks yummy. Ok is your new fav salsa from Costco MATEOS!!!!!

      2. Nanci, the one in this is yes, Mateos. Thanks for stopping by and I hope you have one tasty, fun and safe Cinco de Mayo! 😉

    2. 5 stars
      I wanted to update anyone interesting in freezing this meal. I have made this again with the same of bell peppers and Poblano and literally had to sneak three into the freezer late at night, using a vacuum sealer. Sometimes I live with three grown hyenas going for the kill. I managed to keep them about 10 days. I tried two different methods. Two were reheated in the oven at 350 and one in the microwave, with my moms condition the oven is OUT of the question for her. Not terribly much difference between the heating method.

      The Poblano was definitely more soft not to the mushy point. The bell pepper while not crisp it held up a little better. My next attempt for freezing I think I will do a flash boil to see if that leaves any crunch to them. It was definitely still good but for true foodie aficionado you will definitely discern a difference in the texture of the peppers.

      Freezing these made a superb quick meal after a particular stressful da. So in the words of my European DOH, Cheers Mate! And once again spot on.

      1. Melania thanks so much for coming back and giving everyone an update on this one. Excellent!

  2. 5 stars
    For stuffed peppers, I so prefer poblano to bell and I love that you fire roast them first! These look heavenly.

  3. 5 stars
    Stuffed peppers are my favorite. Love this recipe and your photos look fantastic!

  4. Oooh, these look so tasty!! I have been really into stuffed peppers lately and I recently experimented with a Tex-Mex version too, which will definitely make it to my blog at some point! I love that you charred your peppers, and corn in the stuffing is such a great addition! These would be an instant hit at my house.

    1. Thanks so much Faith. The peppers were calling out to be stuffed and I thought a variation without rice would be a good one. Tasty!

  5. 5 stars
    Oh Kevin! You are becoming the master of the food porn pictures. Seriously, this looks AMAZING! I am now suffering of a mix of hunger and cravings. Thank you very much! 😛

    1. Ha! Thanks Olivia. Can’t go wrong with a great subject and these stuffed peppers were so good. I made a bunch and froze four, going to see how they are and eat next week. Always testing and trying. Hope they hold up… will keep you posted. 🙂

      1. 5 stars
        Was wondering how these were after frozen. I make a ton of meals up for my mother and father-n-law and this would be a nice addition.

      2. I’m not sure as I have yet to freeze them, they always get eaten right away. I do know from past experience that the water content in peppers seems to make them mushy after freezing and then used. Let me know if you do and I’ll update the findings here. Thanks Melania!

    1. Really appreciate the comment Matt, thanks. Was up in Portland for a week visiting family and had the best time hiking and laughing. Always enjoy your family inclusion posts and kid’s smiles. Have a great summer!

  6. Hey Kevin! I was thinking about stuffed peppers just the other day. I really like charred poblanos and as you mentioned most of the ingredients are on hand! Your chorizo comes to mind!

    1. I think fire roasting, whether on the grill over coals or the open flame on stovetop really adds that extra level of flavor. Mmmm, chorizo! Good minds think alike. 🙂

  7. 4 stars
    Kevin thanks for the idea. I like the idea of blistering the peppers, but I think that instead of just using the grill for that I will probably stuff the peppers then out them on indirect heat for some smoky flavor. Probably going to do a more traditional filling of the ground beef with rice and some chopped up chipotle peppers for heat.

    1. Hey Dennis thanks for stopping by. I often make them with rice, too, but went the bean route for this one and fire roasting always adds the extra flavor. Have a good day.

  8. Glad to hear you had a nice weekend, Kevin! Nice to get away sometimes. These peppers look awesome… love recipes like this all in the one! Extra cilantro and cheese for me, please! I’ll have to have a look out a Costco for that salsa! They always have such great stuff there. The only thing is sometimes I have to restrain myself ’cause the quantity is just so large for hubby and I, but if it is something I know we will go threw, then watch out 🙂

    1. Had a wonderful time and now back to reality! Hiking around Mt. St. Helens was amazing. You will really enjoy Mateo’s Gourmet Salsa if it’s available at your Costco Dawn. Plus it comes in one large jar, not a barrel that would feed 100 people. 😉

  9. I don’t make stuffed peppers often enough, so I think it’s time for a revisit. And the fact that they’re so easy to knock up! Dinner idea for tomorrow, I think!

    1. Whenever I see real plump ones I immediately think of stuffing them and these needed stuffing! Thanks John, enjoy.