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Tex-Mex Stuffed Peppers

Save some meat from Taco Tuesday & give this simple + delish Tex-Mex Stuffed Peppers recipe a spin.
Cook Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bell peppers, healthy recipes, stuffed peppers, tex mex, vegan recipes
Servings: 6 people


  • Baking dish


  • 6-8 Bell Peppers any colour
  • 1 ½ cups Lean Ground Meat cooked with Taco Seasoning or meatless ground
  • 4 tbsp Olive Oil
  • ¾ cup Salsa any
  • 3-4 cups Cooked Rice *approx. 1 cup dry*
  • cups Tex-Mex Shredded Cheese Blend
  • *Optional: diced avocado, jalapeno peppers, sour cream/plain yogurt for stuffed pepper toppings*


  • Cook rice according to directions. If you don't have leftover taco meat, this is the time to prep some fresh using 1 package of lean ground meat or meatless ground + 1 taco seasoning package - cook according to directions. (*set rice & meat aside*)
  • Preheat oven to 350°F.
  • Cut the tops off the washed peppers in a circular motion. Remove the seeds & the membrane, and chop off extra pepper remaining around the stem. Discard of the stems. Add olive oil & a bit of water to the bottom of the baking dish & place peppers open top up. If you prefer, you can also cut the peppers in half & lay each piece shiny side down for smaller portions. Both ways pictured here.
    Tex Mex Stuffed Peppers
  • In a large bowl, add cooked rice, salsa and 1 cup of the shredded cheese. Mix well. Stuff each pepper with a generous amount of the mixture, then top each pepper with a sprinkle of the remaining shredded cheese.
    Tex Mex Stuffed Peppers
  • Cover baking dish with foil & cook peppers on middle oven rack for 20 mins. Remove foil, then cook another 15-20 mins until cheese is light golden brown. Remove from oven & let set 5 mins.
  • Serve with dollop of sour cream/plain yogurt, chopped chives, avocado/jalapeno peppers. Enjoy!