Love stuffed peppers, but don’t think you have the time? Want a different style of stuffed pepper recipe? Looking for a different, but still simple recipe for dinner tonight? This is it! These simple Tex-Mex stuffed peppers are a delicious and fresh dinner idea that the whole family will crave.
(Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.)
Stuffed peppers are one of my favorite dishes to make for dinner. The peppers add such wonderful color and flavor to the dinner table and are incredibly versatile. The downside? Most recipes require a LOT of time to prepare. Luckily, I’ve concocted a much faster (and healthier!) recipe requiring only 20 minutes of prep work to save you valuable time during your day.
Peppers are a great way to add color (and vegetables!) to your dinner table. While you can use any type of pepper, my family prefers an assortment of bell peppers (red, yellow, orange, and green) to make this colorful and aesthetically pleasing. It also allows each family member to choose their preferred color of pepper, with each having a slightly different taste and texture. It is perhaps even a way to get kids to try some vegetables! Want a spicier version? Try using poblano peppers or a medium or hot pico de gallo.
As is, this recipe is naturally lower in fat than most with less than 30% of calories from fat. However, it is still important to drain the grease after browning your beef. Why? To avoid a soggy, greasy pepper at the dinner table. No matter how lean your ground beef (I prefer to buy 93/7 for my home) there will still be a significant amount of fat and water that cooks out of the meat. If not drained, this will accumulate in the bottom of each pepper, and it’s just not very appetizing to have a plate full of greasy water!
I like to serve these with Spanish rice and fiesta-style vegetables for a well-rounded meal, but they would go just as well with some chips and salsa or guacamole.
Simple Tex-Mex Stuffed Pepper Recipe
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
- 4 large bell peppers
- 1 pound lean ground beef
- 1 can (15.25 oz) no salt added black beans, rinsed and drained
- 2 cups cooked brown rice
- 1 packet reduced sodium taco seasoning
- 1 cup pico de gallo
- 1 package (8 oz) shredded Mexican cheese
Directions
- Preheat the oven to 325F
- Wash the bell peppers, then slice in half (from top to bottom)
- Clear out the seeds of the peppers, and place them skin-side down in a 9×13-inch pan
- Meanwhile, brown the ground beef in a medium-sized pan
- Once the beef is browned, drain the grease and return the beef to the pan
- Add the rice, beans, and taco seasoning to the beef, and mix thoroughly
- Take the mixture, and put an even amount in each pepper, packing it down into the pepper as needed
- Top each stuffed pepper with 2 Tablespoons pico de gallo
- Finish each pepper with 1 oz of shredded cheese on top
- Bake uncovered in the preheated oven for 45 minutes
Time Saving Tip: Follow steps 2-9 in the morning (or the night before you plan on baking), then cover the dish and place it in the fridge for up to 24 hours. When ready to bake, simply uncover the pan and bake in a 325F oven for 45-60 minutes, or until fully reheated.
*Nutrition Information (per half pepper, 8 servings total)
- 295 Calories
- 9.5 g Fat
- 5 g Saturated Fat
- 22 g Protein
- 620 mg Sodium
- 26 g Total Carbohydrate
- 3.5 g Fiber
*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.