Tex-Mex Stuffed Peppers

Tender bell peppers hold a savory beef, rice, bean, and corn filling with green chile depth, melted cheese, and a crisp lime cabbage slaw.

65 min

4 servings

Ingredients

4 large bell peppers, halved lengthwise

1 lb ground beef

1 cup cooked Mexican-style rice

1 cup black beans

1 cup corn

1 cup diced tomatoes

1/2 cup roasted green chiles, chopped

2 tsp chili powder

1 tsp cumin

1/2 tsp smoked paprika

1 1/2 cups shredded cheese, divided

3 cups shredded cabbage with lime juice, cilantro, and salt

9-by-13-inch baking dish · Aluminum foil · Wide skillet · Wooden spoon · Mixing bowl

Keep the filling sturdy

Well-drained tomatoes and a brief skillet reduction prevent a soupy center and help each pepper hold its shape.

Balance the plate

Serve the cool, sharply dressed cabbage beside the hot peppers so it stays crunchy against the melted cheese.

01. Heat the oven to 400 F and lightly oil the baking dish so the peppers release cleanly.

02. Cover the pepper halves over 1/4 cup water and bake until just flexible; this head start makes them tender without collapsing later.

03. Brown the beef over medium-high heat, letting the moisture evaporate so the crumbles gain savory browned edges.

04. Stir in spices, green chiles, tomatoes, beans, and corn; cook until the tomatoes no longer make the mixture look watery.

05. Fold in the rice and 3/4 cup cheese off heat, keeping the filling loose and moist rather than compacted.

06. Drain the dish, then spoon filling into the pepper bowls with a gentle mound instead of pressing it down.

07. Scatter on the remaining 3/4 cup cheese and bake at 400 F until the pepper walls are knife-tender and the tops are browned in spots.

08. Toss the cabbage slaw, let the peppers rest 5 minutes for a cleaner serving, then plate the crisp slaw alongside.