Tex-Mex Hamburger Meat Stuffed Peppers

After a long day, I always crave something hearty but simple, and these Tex-Mex stuffed peppers fit the bill perfectly. With just a handful of ingredients—most of which I had lying around—the whole thing runs about $8 to make, which isn’t bad at all. My kids absolutely demolished their plates, and I was secretly thrilled! It's such a comforting dish that feels a bit indulgent without too much effort.

Created by

The Chefbenbakes Team

Last updated on 2026-03-18T11:21:43.341Z

When I first made these stuffed peppers, I thought I was on to something amazing. But my initial attempt ended in disaster because I overcooked the meat—talk about dry! It didn’t help that I got distracted by my kids, and I ended up rushing through it. I learned later that browning the meat and not letting it cook too long keeps it juicy, and now I can’t recommend that enough.

After figuring out the timing, I’ve come to love how customizable they are. You can throw in whatever veggies or cheese you have on hand. I usually use shredded cheddar, but last week I had some pepper jack and it was a nice little twist. Honestly, now I just make these whenever I have leftover meat or veggies.

What I Love About This

Super easy to make with what you have on hand
The kids think it’s a fun dinner
You can adjust the spice level to your liking
They look impressive, but are simple to pull together

Key Technique

When you’re preparing the peppers, make sure you remove all the seeds and white pith. This will help the peppers cook evenly and prevent any bitterness. I usually just slice off the tops and scoop out the insides with a spoon. It’s quite satisfying, really! Plus, brushing them with olive oil and a sprinkle of salt encourages a lovely softness and enhances their natural sweetness while baking.

Swaps & Substitutions

The ground beef can easily be swapped for ground turkey or chicken if you’re looking for a lighter option. Just keep in mind that turkey can dry out, so you might want to add a little more seasoning or even a splash of broth while cooking. I’ve also had success using leftover shredded chicken from a rotisserie bird—so convenient!

If beans aren’t your thing, you could substitute them with chopped vegetables like zucchini or mushrooms. I sometimes use corn and shredded carrots for added sweetness and color. And if shredded cheddar isn’t available, crumbling queso fresco or using pepper jack for some heat works wonders too.

Ingredients

Gather these ingredients before you start!

Ingredients

4 large bell peppers (any color)
1 pound ground beef (I usually use 80/20 for balance)
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen is fine)
1 packet taco seasoning (like McCormick)
1 cup cooked rice (white or brown work)
1 cup shredded cheddar cheese
Salt and pepper to taste
Olive oil for cooking

Now, let’s get cooking!

Instructions

Follow these simple steps to make your stuffed peppers.

Prep the Peppers

Start by preheating your oven to 375°F. While that’s heating up, slice the tops off the bell peppers and scoop out the seeds. You want to make sure they’re nice and hollow! Brush a little olive oil on them and sprinkle with salt, then place them upright in a baking dish.

Cook the Meat

In a skillet over medium heat, add a drizzle of olive oil and the ground beef. Cook until browned, about 5-7 minutes. Make sure to break it up with a spoon as it cooks. You’re looking for nice caramelization, which adds to the flavor. If it’s looking too dry, consider adding a splash of beef broth.

Mix in the Good Stuff

Once the meat is cooked, drain any excess grease. Then, stir in the black beans, corn, taco seasoning, and cooked rice. Season with salt and pepper to taste. Honestly, give it a taste test here to make sure the seasoning is right. Let it simmer together for a few minutes to meld the flavors.

Stuff and Bake

Spoon the meat mixture into each pepper, packing it down a bit. Top each pepper with shredded cheddar cheese, because cheese makes everything better! Cover the dish with foil and bake for about 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly.

Serve Up

Let them cool for a few minutes before serving. These are great on their own or with some salsa and sour cream on the side. I swear, they look so fancy but come together easily.

Enjoy your delicious stuffed peppers!

Pro Tips

If you want to make this vegetarian, swap the ground beef for a plant-based meat substitute.
Feel free to vary the cheese; try using pepper jack, mozzarella, or even crumbled feta for a little twist.
If you’re prepping ahead, you can assemble the peppers and store them in the fridge, then bake them fresh when you’re ready.

Leftovers Plan

These stuffed peppers are great for leftovers! Just store them in an airtight container in the fridge. They’ll stay good for about 3-4 days. Reheating them is a breeze—just pop them in the microwave for a couple of minutes, or you can throw them back in the oven at 350°F until warmed through. The flavors meld even more after a day in the fridge, so they might actually taste even better!

Dietary Swaps

If you’re looking to make this dish vegetarian, you can substitute the ground beef with a mixture of quinoa and mushrooms or even lentils. They provide good texture and protein without meat. For a dairy-free version, just skip the cheese or use a plant-based cheese alternative. It might not melt as nicely, but it still keeps things delicious!

Questions About Recipes

→ Can I freeze stuffed peppers?

Definitely! They freeze well. Just make sure to let them cool completely first, then wrap tightly in plastic wrap before putting them in a freezer bag.

→ What other fillings can I use?

You can really get creative. Cooked quinoa, lentils, or even leftover chili work great as alternative fillings!

→ Do I have to cook the rice before stuffing?

Yes, it’s best if the rice is already cooked. It helps everything mix together and heats evenly in the oven.