Tex Mex Stuffed Peppers – a delicious recipe with orange bell peppers, red onion, salt, pepper, chili powder, black beans. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish or rimmed baking sheet.
2
Brush halved peppers with olive oil.
3
Add cooked rice to a large mixing bowl and add remaining ingredients. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
4
Generously stuff halved peppers with brown rice mixture until all peppers are full, then cover the dish with foil.
5
Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15 minutes, or until peppers are soft and slightly golden brown.
6
Serve with desired toppings like salsa, lime wedges, avocado and cilantro.
235
kcal
Calories
2
g
Fat
46
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 orange bell peppers, 1/2 red onion, salt, pepper, and more.
Yes, Tex Mex Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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