These Tex-Mex stuffed peppers have loads of flavor, with refried beans, tomatillo salsa, and ground beef. The tasty filling for the peppers is similar to a burrito filling. These tasty peppers go beyond the everyday classic stuffed peppers.
The refried beans, ground beef, corn, and rice are seasoned with several Tex-Mex seasonings and the peppers are topped with Mexican cheese before they are finished baking. Spice them up with a bit of cayenne pepper or finely chopped jalapeno peppers, or use shredded pepper jack cheese for the topping.
Serve stuffed peppers with more salsa and chopped fresh red onions or green onions along with guacamole or sour cream.
- 4 bell peppers (medium, use more than one color, red, green, yellow, and/or orange)
- 1/2 pound ground beef (lean, see variations, below)
- 1/3 cup onions (finely chopped)
- 1 16-ounce can refried beans (regular or fat-free)
- 1 cup corn (whole kernel, drained, thawed if frozen)
- 3/4 cup tomatillo salsa (Rosarita green)
- 1/2 cup rice (cooked)
- 2 tablespoons parsley (fresh chopped)
- 1 teaspoon garlic (powder)
- 1/4 teaspoon chili (powder)
- 1/4 teaspoon cumin (ground)
- Garnish: salt and pepper (to taste)
- 1/2 cup enchilada sauce (or tomato salsa, optional)
- Garnish: Cheddar cheese or Mexican-style blend (shredded)
Heat the oven to 350 F/180 C/Gas 4.
Line a 13-by-9-by-2-inch baking pan with foil.
Cut the bell peppers in half lengthwise, from the top of the stem to the bottom; remove and discard seeds and membranes.
Bring a large saucepan of water to a boil over high heat. Add the bell peppers to the water and boil for 3 minutes. Remove them from the water and place them on paper towels, cut sides down, to drain.
In a medium skillet, brown the ground beef with the chopped onions. Add the refried beans, tomatillo salsa, rice, parsley, garlic powder, chili powder, and cumin; simmer until mixture is hot and bubbly. Taste and adjust seasonings with salt and pepper.
Arrange the peppers cut-side up in the prepared baking dish. Fill each pepper with the ground beef mixture.
Cover the pan tightly with foil and bake the stuffed peppers in the preheated oven for 35 to 40 minutes.
Remove the foil from the baking pan and top each stuffed pepper with a few tablespoons of enchilada sauce, taco sauce, or tomato salsa, as desired, and then top with the shredded cheese.
Continue baking until the cheese has melted.
Serve and enjoy!
Serve with additional tomatillo salsa or tomato salsa, if desired. Offer garnishes and toppings at the table: sour cream, guacamole, chopped onions, more shredded cheese, etc.
Replace the ground beef with ground turkey.
Omit the seasonings and add about 1 tablespoon of burrito or taco seasoning to the ground beef mixture, or to taste.
For meatier peppers, use 1 pound of ground beef and omit the corn.