Tex-Mex Unstuffed Bell Peppers

Beth Renzetti


This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Here ya go, Mom!!


★★★★★ 1 vote

30 Min
30 Min


  • 2 Tbsp
    vegetable oil
  • 1 medium
    onion, diced
  • 6 clove
    garlic, minced
  • 1 c
  • 4 medium
    bell peppers, i use a combo of green bell & poblano
  • 1 lb
    ground beef, cooked
  • 1 can(s)
    (28 ounce) black beans, rinsed & drained
  • 1 can(s)
    (15 ounce) diced tomatoes
  • 2 Tbsp
  • 1 Tbsp
  • 1 tsp
    ground cumin
  • 1 tsp
    ground black pepper
  • 1 medium
    jalapeno pepper, minced, to taste (optional)
  • 2 c
    shredded monterey jack cheese, pepperjack cheese, cheddar cheese (or a combination)

How to Make Tex-Mex Unstuffed Bell Peppers


  1. Preheat oven to 350°F.

    Saute onion & garlic in oil over medium heat until softened.
  2. Boil rice in salted water until just soft. Drain.
  3. Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
  4. In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
  5. Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes. Enjoy!

Printable Recipe Card

About Tex-Mex Unstuffed Bell Peppers

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: For Kids

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