These Tex-Mex Stuffed Bell Peppers are a grain-free, gluten-free family friendly dinner with Mexican flair. Sure to satisfy everyone at the dinner table!
Coming up with a dinner that checks all the boxes can be a challenge, right? The more people you are cooking for, the more factors need to be considered. Someone may have a food allergy, or not be eating gluten, or wanting to avoid carbs, and don’t even mention the picky eaters! I am trying to focus on making our meals veggie heavy with lots of protein – replacing bread and noodles with vegetables.

I had the idea for these Tex-Mex Stuffed Bell Peppers. Take all the flavors from a taco and stuff it in a bell pepper – you won’t even miss the tortilla! With stuffed bell peppers right now – meat, veggies and a little cheese makes a super filling a delicious dinner that is full of flavor and free from simple carbs. 

Tex Mex Stuffed Bell Peppers Recipe
These Stuffed Bell Peppers are a grain-free, gluten-free family friendly dinner with Mexican flair.

  • 1 pound Ground Beef
  • 6 bell peppers any color, I used red, green and yellow
  • 1 Tablespoon olive oil
  • 1 onion diced
  • 4 garlic cloves minced
  • 3 Tablespoons tomato paste
  • 1 and 1/2 cups corn kernels I used frozen
  • 1 and 1/2 cups cooked black beans rinsed (I used canned)
  • 3 Tablespoons Taco Seasoning 1 and 3/4 cups shredded Pepper Jack Cheese divided
  • salt
  • pepper

  1. Preheat oven to 375 degrees Fahrenheit
  2. Cut the top 1/4 off the bell peppers and remove the seeds and membranes, place bell peppers in a large baking dish and set aside. Dice and reserve the extra flesh from the tops, discarding the stem.
  3. Heat a large saute pan over medium high heat. Brown the ground beef, then remove from pan. Drain excess fat from pan.
  4. Add 1 tablespoon olive oil to the pan and heat over medium heat. Add the onions and the diced parts of the bell peppers, season with salt and pepper. Saute for 10-15 minutes, until soft and golden.
  5. Add the tomato paste and garlic, stir together until mixed and becoming fragrant, 1-2 minutes.
  6. Add the corn and black beans, stir to combine. Add the meat back to the pan along with the taco seasoning. Cook for 1-2 minutes, stirring until fully combined.
  7. Remove from heat and stir in 3/4 cups of the cheese, stir until cheese is mixed in and melted. Taste and season with more salt if needed.
  8. Fill bell peppers with meat mixture and bake for 30 minutes. 
  9. After 30 minutes, remove from oven and top peppers with the remaining 1 cup cheese, return to the oven for 15-20 minutes, or until peppers are cooked and cheese is browning and bubbly.

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