Tex Mex Beef Stuffed Peppers without Rice Recipe
These Tex Mex Stuffed Peppers without Rice are a flavor-packed twist on the classic! Ground beef, cheese, green chilis, tomatoes, and chopped corn tortillas are seasoned with smoky Mexican spices and stuffed into sweet bell peppers for an easy, satisfying dinner. Perfect for busy families, this dish skips the rice but keeps all the comfort — and can be made ahead or even frozen for later.
Ingredients
- 4 Sweet Bell Peppers red, yellow, or orange
- 1 pound Ground Beef 90% lean
- 1 teaspoon Olive Oil
- 1 teaspoon Onion Powder
- 1 teaspoon garlic Powder
- 1 teaspoon Dried Oregano
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Salt
- 14 ounces Diced Tomatoes 1 can
- 4 ounces Green Chilies 1 can
- 4 Corn tortillas size 6”
- 1½ cups Shredded Cheddar Cheese
- 2 tablespoons chopped cilantro
Instructions
Prep Steps
- PREP PEPPERS. Clean the bell peppers and cut off the top ½ inch of the peppers including the stem. Dice the tops for mixing into the beef and discard the stems. Chop the cilantro.
- SLICE TORTILLAS. Cut the tortillas into 1 inch long, ¼ inch thick strips.
- COOK BEEF. Preheat a large pan/skillet on High heat. To the hot pan, add the olive oil, ground beef, onion powder, garlic powder, oregano, chili powder, cumin, and salt. Mix! Cook through for 5 minutes, stirring after a few minutes to ensure even cooking.
- FINISH PEPPER PREP. While the beef is cooking, finish prepping the bell peppers by removing/discarding the seeds and inside membranes. Place into an oiled, casserole dish or on a sheet pan. (TIP: Use folded foil to prop up uneven peppers that are leaning)
- FINISH THE STUFFING. Once the beef is cooked, mix in the diced pepper tops, canned diced tomatoes, green chilies, and tortilla strips. Cook for 5 minutes or until the liquid is reduced and the stuffing has thickened. Turn off the heat and mix in the chopped cilantro and 1 cup shredded cheddar cheese (the remaining will go on top).
Cooking Steps
- STUFF & BAKE. Preheat the oven to 400 F degrees. Stuff the peppers generously with the beef mixture and then bake in the oven for 12 minutes. (if your filling was chilled, then add 2-5 minutes as needed until the center is hot) Add the remaining shredded cheddar cheese on top of each pepper and bake for another 3 minutes.
- When the Stuffed peppers are done let them rest for 5 minutes, then serve and enjoy!
