I can’t get enough of roasted peppers! I love how roasted peppers are crispy charred, and yet soft and juicy. I used to be under the assumption that I couldn’t get a good charred pepper without a gas stove or grill, but I’ve discovered that an oven broiler is a great way to cook peppers! Roasted bell peppers are a tasty and healthier alternative to tortillas for Mexican dishes (or try a sandwich bread or bun swap with my Roast Beef Stuffed Peppers!).
These Tex-Mex Roasted Stuffed Peppers are a great way for turning leftovers into a fresh new dish! Use whatever meat, beans, rice, and cheese you have in the fridge or freezer. The amount of ingredients in this recipe fit perfectly into two bell peppers, but try switching it up… make these stuffed peppers with meat and more beans (no rice) or meatless peppers with just rice and beans!
Tex-Mex Roasted Stuffed Peppers serves 2-4
- 2 bell peppers
- 1 cup cooked shredded chicken (or ground beef or turkey)
- 1 cup cooked rice or couscous
- 1/2 cup black beans
- provolone cheese
- 2 tsp cumin (if meat is unseasoned)
- salt + pepper (to taste)
- sour cream (optional – for serving)
Turn broiler on to low. Slice peppers in half, remove seeds and core, and place them (skin side up) on a baking sheet.
Place in oven and broil until skins are slightly charred. Place meat, rice, and beans into a small saucepan and heat. Add salsa to this mixture until it has reached a good consistency and spiciness. Flavor with cilantro, cumin, salt, and pepper.
Fill pepper halves with filling and top with cheese. Place back under the broiler just until cheese has melted. Serve with salsa and sour cream!