Tex-Mex Stuffed Peppers


  • 4 bell peppers any color (except green)
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 cup diced yellow onion
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste
  • 2 tablespoons chopped cilantro
  • 4 ounce can diced green chiles
  • 1 cup black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 16 ounces salsa
  • 3/4 cup shredded Colby Jack or cheddar cheese
  • 1 cup cooked rice (1/2 raw rice)


  1. Preheat oven to 400? F. and line a baking sheet with foil. Spray the foil with cooking spray.
  2. Cut the peppers in half lengthwise and remove the core and seeds. Place the halved peppers on the baking sheet cut side up and sprinkle with salt. Bake for 15 minutes.
  3. While the peppers are baking, heat the olive oil in a large skillet over medium high heat. Add in the ground beef, onion, spices, salt and pepper. Crumble the beef with a wooden spoon as it cooks. When the beef is cooked through, stir in the rice, black beans, corn, green chiles, cilantro, and salsa. Taste for seasoning and bring the mixture to a simmer.
  4. Remove the peppers from the oven. Pour out any liquid that’s gathered inside of them and then evenly divide the filling into each half. Bake for another 10 minutes and then top them with the shredded cheese. Bake for 5 more minutes and then serve.