Go Back

Easy Cooking Idea: Mexican Stuffed Peppers


  • 1 lb. beef cooked and drained
  • 1 packet Taco Bell taco seasoning
  • 1 can of black beans
  • 1 cup of white instant rice
  • 3 red bell peppers cut length wise in half and cleaned
  • 2 cans Hunt's Tomato Sauce
  • 1 can diced chiles
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 2 cups of cheese
  • sour cream to top


  • Preheat your oven to 400 degrees.
  • Start by cooking your beef and adding taco seasoning. Cook both as directed.
  • While beef is cooking prepare your instant rice either on the oven or in the microwave.
  • Clean and cut 3 red peppers length wise and set aside.
  • Open one can of black beans and drain well. When taco meat is ready, add black beans to meat mixture and turn heat down low.
  • Add prepared rice to meat and bean mixture and set aside.
  • In a saucepan add two cans of Hunt's Tomato Sauce, one can of diced chiles, and season with salt, pepper, cumin and chili powder to taste.
  • Pour half of the prepared sauce into the bottom of a 9x13 pan and place pepper halves on top of the mixture.
  • Fill peppers with rice/meat/bean mixture, top with remaining tomato sauce mixture, then add cheese over top of the whole thing.
  • Place in the oven to cook 30-45 minutes.
  • When out of the oven, serve with a dollup of sour cream on top.