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

These Tex-Mex stuffed green peppers are a hearty, flavorful twist on a classic. Mild green bell peppers are roasted until tender, then filled with a savory mixture of seasoned ground beef, fluffy jasmine rice and melty Mexican cheese. A tangy pickled red onion and a smoky red pepper lime crema add bright, zesty finishes that make every bite irresistible.

Perfect for a weeknight dinner, this recipe comes together in under an hour with simple ingredients. The combination of spiced beef, creamy cheese and the pop of pickled onion creates a balanced dish that’s sure to become a family favorite.

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Ingredients

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView 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 with rack in top position. Halve, peel and thinly slice one-quarter of the red onion; dice the remaining onion. Quarter the lime. Halve the green bell peppers lengthwise, remove stems and seeds. Peel and mince garlic.
2. In a small microwave-safe bowl, combine sliced onion, juice from half the lime, 1/4 tsp sugar and a pinch of salt. Microwave until onion turns bright pink, about 30 seconds. Set aside to pickle.
3. In a small pot, combine jasmine rice, 1 1/4 cups water and a big pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
4. Place pepper halves on a baking sheet, drizzle each with oil and rub to coat. Season with salt and pepper, arrange cut sides down. Roast on 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 diced onion, season with salt and pepper and cook until softened, 4-5 minutes. Add ground beef, garlic and southwest spice blend; season with salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Stir in tomato paste, chicken stock concentrate and 1/3 cup water. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
6. Fluff rice with a fork and stir in 1 tbsp butter. Add rice to the pan with beef mixture and stir to combine; season with salt and pepper. Once peppers are roasted, remove from oven. Carefully flip peppers and stuff each with up to half the filling. Nestle stuffed peppers in the pan with remaining filling. If pan isn’t ovenproof, transfer to a baking dish. Sprinkle with Mexican cheese blend. Return to top rack and roast until cheese melts, 3-4 minutes.
7. Divide remaining filling among plates. Top with stuffed peppers and pickled onion (drained). Dollop with smoky red pepper crema and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well as a leaner alternative. Cook it the same way, ensuring it reaches an internal temperature of 165°F.

How do I make the smoky red pepper crema from scratch?

Blend roasted red peppers with sour cream or Greek yogurt, a squeeze of lime and a pinch of smoked paprika until smooth.

Can I prepare the stuffed peppers ahead of time?

Yes, assemble the stuffed peppers without the cheese, cover and refrigerate for up to 24 hours. Add cheese and bake just before serving.