Baking Tex-Mex Ground Beef Weeknight Southwest

Southwest Stuffed Peppers

Name: Southwest Stuffed Peppers
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 4 large Large bell peppers (red, orange or yellow), tops removed and seeds discarded; 1 tbsp Olive oil; 1 lb Ground beef (80/20 recommended); 1 medium Yellow onion, finely chopped; 2 clove Garlic cloves, minced; 2 tbsp Taco seasoning (store-bought or homemade); 1 cup Cooked white rice; 1 15 oz can (drained) Black beans, drained and rinsed (15 oz can); 0.5 cup Diced tomatoes with green chiles (e.g., Rotel), drained slightly; 1 cup Shredded sharp cheddar cheese

Hearty Southwest Stuffed Peppers bring Tex-Mex flavors to the baking pan with seasoned ground beef, black beans, rice and a kick of diced chiles. They bake until tender and melty for a satisfying weeknight meal that pairs well with a simple salad or avocado.

0.0(0 reviews)

Prep: 25m · Cook: 30m · Total55 mins

DifficultyMedium

Serves4

AuthorJake

Southwest Stuffed Peppers

Southwest Stuffed Peppers take the familiar comfort of a stuffed vegetable and give it a Tex‑Mex makeover: caramelized, seasoned ground beef, creamy black beans and tender rice snug in a roasted bell pepper that still has a little bite. This version leans on a brief par‑bake so the pepper softens without collapsing, and on 80/20 beef so the filling stays glossy and flavorful; a touch of rendered fat carries the taco seasoning and melds with the diced tomatoes and chiles for a bright, layered heat. A blanket of sharp cheddar melts into the nooks and adds a salty, tangy finish against the sweeter red or orange pepper.

These peppers are a reliable weeknight answer because most of the heavy lifting happens on the stovetop: brown the meat, fold in beans and rice, then stuff and bake while you set the table. They’re forgiving — swap in precooked grains, make them ahead and chill before the final bake, or scale up for a crowd — and broad-appeal, so they work equally well for a family dinner or a casual potluck. Finish with avocado, cilantro, or a squeeze of lime to brighten each bite.

Plan your timing

Enter your target meal time:

6:00 pm–6:11 pm→Preheat and prepare peppers

6:11 pm–6:22 pm→Brown the beef with aromatics

6:22 pm–6:33 pm→Build the Southwest filling

6:33 pm–6:44 pm→Stuff peppers and add cheese

6:44 pm–6:55 pm→Bake until tender and serve

Ingredients

Yield

Instructions

Preheat and prepare peppers

Preheat the oven to 375°F (190°C). Trim the tops off the bell peppers and remove seeds and membranes; brush the outsides and insides lightly with olive oil to help them roast evenly. Place peppers cut-side up in a baking dish and par-bake for about 10-12 minutes until they begin to soften but still hold shape.

For this step

4 largeLarge bell peppers (red, orange or yellow), tops removed and seeds discarded
1 tbspOlive oil

Brown the beef with aromatics

While peppers par-bake, heat a large skillet over medium-high heat and add the ground beef. Break it up with a spoon and cook until it starts to brown, then add the chopped onion and minced garlic and continue cooking until the beef is fully browned and the onion is translucent, about 6-8 minutes. If the beef releases a lot of fat, drain excess, leaving a little for flavor.

For this step

1 lbGround beef (80/20 recommended)
1 mediumYellow onion, finely chopped
2 cloveGarlic cloves, minced

Build the Southwest filling

Reduce heat to medium and stir the taco seasoning into the beef, then add the cooked rice, drained black beans and diced tomatoes with chiles. Simmer for 3-4 minutes to let flavors meld and to warm the beans and rice through. Taste and adjust seasoning with salt and pepper if needed.

For this step

2 tbspTaco seasoning (store-bought or homemade)
1 cupCooked white rice
1 15 oz can (drained)Black beans, drained and rinsed (15 oz can)
0.5 cupDiced tomatoes with green chiles (e.g., Rotel), drained slightly

Stuff peppers and add cheese

Divide the filling evenly among the par-baked pepper shells, pressing gently to fill. Sprinkle the shredded cheddar evenly over the tops of the stuffed peppers so the cheese can melt and create a golden finish when baked.

For this step

1 cupShredded sharp cheddar cheese

Bake until tender and serve

Return the stuffed peppers to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Let rest 5 minutes before serving to set the filling; serve warm with optional garnishes like sour cream, sliced avocado or chopped cilantro.

Tips from the kitchen

Par-bake peppers for structure

Par-baking softens the pepper walls so they cook through in the final bake without turning to mush; 10–12 minutes is usually enough to keep them tender but intact.

Drain excess beef fat

Leave a tablespoon of fat in the pan for flavor, but drain the rest to prevent the filling from becoming greasy and the peppers from getting soggy.

Warm rice before mixing

Cold rice can cool the filling and cause clumping; fluff and briefly reheat it so it integrates smoothly and absorbs seasoning.

Press filling gently into peppers

Compressing the filling removes air pockets for more even baking and ensures each pepper holds a generous portion without toppling.

Let peppers rest before serving

A 5-minute rest firms up the filling so it won't spill when cut, and gives the flavors a chance to meld for a cleaner, tastier slice.

Variations & substitutions

Vegetarian swap

Replace the ground beef with crumbled tempeh, sautéed lentils or finely chopped mushrooms and add an extra teaspoon each of smoked paprika and cumin to boost savory depth.

Use different grains

Swap the cooked white rice for quinoa, farro, or brown rice for nuttier texture and extra fiber; use the same volume of cooked grain so the filling stays balanced.

Smoky chipotle heat

Stir a spoonful of chipotle in adobo or add chopped roasted Hatch chiles to the filling for deeper, smoky spice that plays nicely with melted cheddar.

Swap the cheese

Use Monterey Jack or pepper jack for a creamier, more melty topping, or finish with crumbled cotija or queso fresco for a salty, crumbly contrast.

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To freeze, cool completely, freeze on a tray until solid, then transfer to a freezer bag or container for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat covered in a 350°F oven for 15–25 minutes (longer if thawed from frozen) or microwave individual portions until hot, adding a splash of water or broth if the filling seems dry.

What to serve with it

Serve with a crisp cabbage slaw or romaine tossed in a lime vinaigrette to cut the richness, and offer garnishes like sour cream, sliced avocado, fresh cilantro and lime wedges. Add a side of warm corn tortillas or tortilla chips for scooping any extra filling. For drinks, a crisp Mexican lager, a citrus-forward margarita or a light Grenache pairs nicely with the southwest spices.

Frequently asked questions

Can I make these ahead of time?

Yes — you can assemble the peppers and refrigerate them, covered, for up to 24 hours before baking; add 5–10 extra minutes to the bake time if you put them in the oven cold from the fridge.

How do I prevent a watery filling?

Drain the canned tomatoes and black beans well, simmer the filling a few extra minutes to evaporate excess liquid, and make sure to drain most of the beef fat so the mixture stays thick and not soupy.

Can I use ground turkey or chicken instead of beef?

Yes, but lean poultry dries out faster; add a tablespoon of oil or a splash of stock to the pan and reduce cooking time slightly, and be generous with seasoning to keep it flavorful.

How can I control the heat level?

For milder peppers, use plain diced tomatoes instead of tomatoes with chiles or omit the taco seasoning’s spicy components; to up the heat, add diced jalapeño, a chopped chipotle or a pinch of cayenne.

Can I freeze baked stuffed peppers?

Absolutely — cool completely, wrap individually or layer with parchment in a freezer-safe container, and freeze up to 2 months; reheat from frozen in a 350°F oven, covered, until warmed through.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Preheat and prepare peppers

Large bell peppers (red, orange or yellow), tops removed and seeds discarded4 large
Olive oil1 tbsp

Step 2: Brown the beef with aromatics

Ground beef (80/20 recommended)1 lb
Yellow onion, finely chopped1 medium
Garlic cloves, minced2 clove

Step 3: Build the Southwest filling

Taco seasoning (store-bought or homemade)2 tbsp
Cooked white rice1 cup
Black beans, drained and rinsed (15 oz can)1 15 oz can (drained)
Diced tomatoes with green chiles (e.g., Rotel), drained slightly0.5 cup

Step 4: Stuff peppers and add cheese

Shredded sharp cheddar cheese1 cup

Nutrition Facts

Per serving: about ¾ cup

Calories614

Total Fat28.8g

Saturated Fat12.1g

Trans Fat1.2g

Polyunsaturated Fat2.7g

Monounsaturated Fat9.1g

Total Carbohydrates49.1g

Dietary Fiber4.1g

Total Sugars5.9g

Protein39.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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