Cheesy Tex-Mex Stuffed Peppers
with Rice, Black Beans, Pickled Red Onion & Creamy Guac
- Milk
Mildly spicy, sweet, and perfect for stuffing, green peppers are one of our favorite ingredients in quick (and tasty!) dinners. Speaking of stuffing, we combined lime-kissed, Southwest-spiced black beans with fluffy aromatic jasmine rice for a vegetarian twist on a meaty orig. The peppers get a big sprinkle of Mexican cheeses that turn ooey-gooey as they bake and then they’re topped with tomatoes, dollops of creamy guac, and tangy pickled onion.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
½ cup
Jasmine Rice
2 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Halve green peppers lengthwise; remove stems and seeds. Dice tomato and season with a pinch of salt and pepper. • In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside to pickle.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 1 tsp Southwest Spice Blend (2 tsp for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. (You’ll use the rest of the Southwest Spice Blend in Step 5.) • Keep covered off heat until ready to use in Step 5.
• While rice cooks, place green peppers on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.
• In a second small bowl, combine guacamole, sour cream, and a pinch of lime zest. Season with salt and pepper. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until lightly browned, 3-4 minutes. • Stir in beans and their liquid, Tex-Mex paste, and remaining Southwest Spice Blend. Bring to a simmer; cook until liquid is absorbed and beans are softened, 4-6 minutes. • Fluff rice with a fork and stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings). Stir into bean mixture; taste and season with salt and pepper.
• Once green peppers are done roasting, remove sheet from oven. Carefully stuff with about half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend. • Return to top rack; bake until cheese melts, 3-4 minutes.
• Divide remaining filling between plates. Top with stuffed peppers, creamy guac, tomato, and as much pickled onion (draining first) as you like. Finish with a squeeze of lime juice. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Tex-Mex spiced rice-and-bean filling is well-seasoned and satisfying, and the pickled onions add a lovely tangy brightness 🌶️.
- Ease of prep: The recipe has several steps but is manageable; some found the rice needed a little extra water and time beyond what was specified.
- Suggestions: If your peppers flatten out during roasting, slice them up and serve as a burrito bowl — it works just as well. Add ground turkey, beef, or pork with the bean mixture for extra protein and a heartier meal.
- Leftovers: This recipe makes generous portions, with several reviewers noting enough filling for additional meals or extra servings the next day.
- Peppers: Many reviewers found the long green peppers too small or too flat to stuff properly; bell peppers are a popular swap for a sturdier, milder result.
Reviews from our home cooks
These were amazing! I saw these and figured I'd give them a try since I've had stuffed peppers before and wanted to see what they would taste like with a more tex-mex flair to them. The rice and beans with the addition of the cheese was such a great choice for the filling. The pickled onions on top added a nice tanginess to the meal and the guac on top added a fantastic creamy mouthfeel.
These stuffed bell peppers were pretty easy to make and were a hit with my family! They were very tasty!
This meal is a work of art! Very flavorful and nice textures and color. The pickled onion and fresh tomatoes were such a perfect finishing touch!
One of my peppers was too small to stuff, so I sliced the peppers up and sautéed them with the onions. I ended up with delicious black bean and rice bowls. Maybe an idea for a future Hello Fresh recipe?
Few issues. The instructions say 3/4 cup water in the rice. It was way too little. All the water was gone and rice was still crunchy. Had to add over 1/4 cup more. Also says to fill baked peppers. Baking for minimum time made them so soft, they had no shape and couldn't be filled. Even with all provided seasoning and liberal salt and pepper, meal was very under seasoned. Had to add a lot of extra seasoning to make it not bland. Guac mix helped flavor.
This is a good recipe, but I substituted poblano peppers for the bell peppers and brown rice for the white rice. I also chopped up a jalapeno and added it to pan with the onion.
Great Tex-Mex inspired dish! The pickled onions added some sweetness & great flavor!
This is an outstanding recipe that definitely covers two servings! Delicious, even the next day!
This meal was SO GOOD! I was surprised how well the flavors came together!
We didn't realize this was a vegetarian meal, but the flavor and portion sizes left us full and happy!
