Tex-Mex Stuffed Green Peppers with Smoky Crema and Pickled Onions

These stuffed green peppers are a flavorful twist on a classic dish, featuring a hearty filling of seasoned ground beef and fluffy rice. The peppers are roasted until tender, then stuffed with the savory mixture and topped with melted Mexican cheese. A tangy pickled red onion and a dollop of smoky red pepper crema add brightness and depth.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The combination of spices, creamy cheese and zesty pickled onions creates a balanced and satisfying meal that the whole family will love.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Halve, peel and thinly slice one-quarter of the red onion; dice the remaining onion. Quarter the lime. Halve the green bell peppers lengthwise, removing stems and seeds. Peel and mince the garlic.
2. In a small microwave-safe bowl, combine the sliced onion, juice from half the lime (use whole lime for 4 servings), ¼ teaspoon sugar (½ teaspoon for 4 servings) and a pinch of salt. Microwave until the onion turns bright pink, about 30 seconds. Set aside.
3. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
4. While the rice cooks, place the green pepper halves on a baking sheet and drizzle each with oil; rub to coat evenly. Season with salt and pepper, then arrange cut sides down. Roast on the top rack until browned and softened, 15-18 minutes.
5. Meanwhile, heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add the diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add the ground beef, garlic and Southwest Spice Blend; season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in tomato paste, chicken stock concentrates and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
6. Fluff the cooked rice with a fork and stir in 1 tablespoon butter. Add the rice to the pan with the beef mixture and stir until thoroughly combined. Season with salt and pepper to taste.
7. Once the green peppers are done roasting, remove the sheet from the oven. Carefully flip the peppers and stuff each half with some of the filling (reserve the remaining filling for serving). Nestle each stuffed pepper in the pan with the remaining filling. If your pan is not ovenproof, transfer the stuffed peppers and filling to a baking dish. Sprinkle the Mexican cheese blend evenly over the peppers. Transfer the pan to the top rack and roast until the cheese melts, 3-4 minutes.
8. Divide the remaining filling among plates. Top with the stuffed peppers and as much pickled onion (drained) as desired. Dollop with smoky red pepper crema and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a substitute. Cook it the same way until browned and cooked through.

What can I use instead of smoky red pepper crema?

You can make a quick substitute by blending roasted red peppers with sour cream or Greek yogurt, a squeeze of lime and a pinch of smoked paprika.

How do I store leftovers?

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.