08/04/2026
Dinner just got a Tex-Mex glow-up. These stuffed bell peppers are loaded with seasoned beef, rice, black beans, corn, and salsa, then baked under melty Mexican cheese and sauced with enchilada goodness. They’re hearty, colorful, and packed with Tex-Mex flavor—made even easier with Simple Truth Organic staples from Harris Teeter. Top with avocado, sour cream, and cilantro for the perfect finishing touch. 🌶️🧀
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 8 pepper halves
Ingredients:
4 bell peppers, cut in half and deseeded
1 lb. lean ground beef
1 jalapeno, seeded and diced (optional)
1 packet taco seasoning
1 cup cooked rice
1 cup Simple Truth Organic Thick and Chunky Mild Salsa
1 cup Simple Truth Organic Frozen Corn
1 cup Simple Truth Organic Seasoned Black Beans, drained
1 cup red enchilada sauce
2 cups Mexican Blend shredded cheese
Garnish with: sliced avocado, sour cream, and cilantro
Directions:
1. Preheat the oven to 350° F. Grease a baking dish and place the pepper halves in cut-side up.
2. Add the ground beef and diced jalapeno (if using) to a skillet and cook over medium high heat until no pink remains. Once the beef is cooked through, add the taco seasoning, rice, salsa, corn, and black beans. Stir everything until well combined and remove from heat.
3. Divide the mixture between the 8 pepper halves. Pour the enchilada sauce over top and top the peppers with 1 cup of cheese.
4. Cover and bake for 45 minutes. Uncover, sprinkle with the remaining cheese and cook for another 5-10 minutes, or until cheese has melted completely and the peppers are cooked through. Place the peppers under the broiler for a minute or two for a golden top. Be sure to watch the oven closely so the cheese doesn’t burn!
5. Serve and garnish with avocado, sour cream, and cilantro if desired.
