Tex-Mex Hamburger Meat Stuffed Peppers

Highlighted under: Global Tastes | Fusion Food

There are days when I just want something hearty but don't feel up for a big mess in the kitchen. These Tex-Mex stuffed peppers came to the rescue one busy weeknight and only cost about $10 to make for four servings! The colors of the peppers brighten up my table, and honestly, it feels like a little celebration at every meal. Each bite is packed with spiced hamburger meat, tomatoes, and cheese—a meal that's satisfying and pretty healthy too. Plus, you can swap in any ground meat you have on hand, which is always a win in my book.

Created by

The Tinascookbook Team

Last updated on 2026-03-18T11:21:23.385Z

The Secret to This Recipe

One of the best parts about these stuffed peppers is how adaptable they are. For instance, if you have leftover taco meat from another meal, you can use that instead of browning fresh beef. Honestly, I sometimes skip the rice if I'm feeling lazy, and it still comes out fine. You can also use whatever veggies you have on hand—zucchini and corn are both great additions that can add a little fresh crunch.

Another thing I love is the cheese situation. While cheddar is classic, feel free to try pepper jack for some spice or even a mix of different cheeses if you’re feeling adventurous. As they say, more is more in the cheese department!

Ingredients

For the Stuffed Peppers

4 bell peppers (any color)
1 lb ground beef
1 cup cooked rice
1 can (15 oz) black beans, drained and rinsed
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1 tablespoon taco seasoning
Salt and pepper to taste
Chopped cilantro for garnish

Instructions

Prep the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. If they don’t stand upright, just trim a bit off the bottom, but be careful not to cut through, or the filling will spill out.

Cook the Meat

In a large skillet (I like using my cast iron), brown the ground beef over medium heat. Make sure to break it apart with a spatula as it cooks. Drain any excess grease after it’s nicely browned—nobody needs more fat than necessary! Season it with taco seasoning, salt, and pepper.

Mix in the Good Stuff

Once the beef is cooked, stir in the cooked rice, black beans, and diced tomatoes. This is where you can taste and adjust the seasoning if needed. Sometimes, I’ll add a pinch more taco seasoning or a squeeze of lime juice for an extra kick—honestly, it’s hard to go wrong here.

Stuff the Peppers

Spoon the beef mixture into each pepper, packing it in as best as you can. Top each pepper with a generous handful of shredded cheese—let’s be real, more cheese = better!

Bake

Arrange the stuffed peppers in a baking dish and cover with foil. Bake them in the oven for about 25 minutes. After that, remove the foil and let them cook for an additional 5-10 minutes until the cheese is melted and bubbly. Keep an eye on them to avoid burning the cheese!

Pro Tips

Feel free to add other ingredients like corn or jalapeños if you're in the mood!
You can use turkey or chicken if you want a lighter version—just remember to adjust the cooking time as needed.
These keep well in the fridge, so they're great for meal prep! Just reheat in the microwave for a quick lunch.

Leftovers Plan

These stuffed peppers store nicely in the fridge for up to three days. Just pop them in an airtight container, and they'll be ready to reheat when you need a quick meal. I usually just microwave them for a couple of minutes or throw them back in the oven at 350°F (175°C) until they're heated through. Honestly, I think they taste even better the next day as the flavors meld together more.

If you happen to have leftover filling, you could always use it in tacos, on nachos, or even mixed into scrambled eggs for breakfast. No need to let anything go to waste!

Dietary Swaps

If you're looking for a healthier alternative, ground turkey or chicken works really well in this recipe. Just keep an eye on the cooking time since lean meats can cook faster. And if you want to skip the meat entirely, quinoa or lentils make great substitutes and can be mixed in with the beans and rice for added protein.

For those who are gluten-free, all the ingredients in this recipe are gluten-free as long as you double-check the labels on your taco seasoning and canned goods. I would also suggest using brown rice instead of white for a little extra fiber if that’s your thing!

Questions About Recipes

→ Can I use different types of meat?

Absolutely! Ground turkey or chicken work just as well. Just keep an eye on the cooking time since they cook a bit faster.

→ What can I serve with these stuffed peppers?

Honestly, a simple side salad or some tortilla chips with salsa works great. Keeps it easy and light!

→ How do I store leftovers?

Just pop them in an airtight container in the fridge, and they should be good for 3-4 days. You can reheat them in the microwave or oven.

→ Can I freeze the stuffed peppers?

Yes, you can freeze them before baking. Just make sure to wrap them well! When you’re ready, bake them from frozen but add extra time.

→ What if I don’t like beans?

Skip them! You can add extra rice or even some veggies instead. It's super flexible, just go with what you like.