Tex-Mex Style Cheesy Stuffed Green Peppers with Beef and Sausage

Bursting with seasoned beef and sausage, zesty spices, melted cheese, and hearty rice, they’re a flavor-packed twist on a classic dish. The smoky heat from chipotle Tabasco sauce gives it just the right kick. It’s a dish that feels fancy but is surprisingly easy to make — and the filling is so addictive, you might find yourself sneaking a spoonful or two before it even hits the peppers!

Ingredients for Tex-Mex Style Cheesy Stuffed Green Peppers

PEPPERS

• 6 green bell peppers

• Salt, to taste

FILLING

• 1 1/2 lb ground beef, browned and drained (0.68 kg)

• 1 lb pork sausage, browned and drained (0.45 kg)

• 1 onion, chopped

• 1 tablespoon minced garlic (15 g)

• 1/2 teaspoon kosher salt (2.5 g)

• 1/2 teaspoon black pepper (2.5 g)

• 1 can sliced mushrooms (15 oz / 425 g)

• 1 teaspoon ground cumin (2.3 g)

• 1 teaspoon ground ancho chili powder (2.3 g)

• 1/2 teaspoon regular chili powder (1.15 g)

• 1 teaspoon smoked chipotle Tabasco sauce (5 ml)

• 3/4 cup instant white rice (135 g)

• 1 can spicy V8 juice (5 oz / 148 ml)

• 1 can diced tomatoes, no salt (10 oz / 283 g)

• 1 cup shredded cheddar cheese (4 oz / 113 g)

• 1/2 cup grated Parmigiano-Reggiano, divided (2 oz / 57 g)

How to Make Tex-Mex Style Cheesy Stuffed Green Peppers

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 1 1/2-quart (1.4-liter) casserole dish and a second baking dish sized to hold the peppers with non-stick spray. Set aside.

2. Cut the tops off the green peppers and remove the seeds. You can leave the peppers whole or slice them in half lengthwise. Sprinkle with salt and place them into the prepared baking dish.

3. In a large skillet or Dutch oven, brown the ground beef and pork sausage. Drain the fat. Add chopped onion and minced garlic to the pan and sauté until softened. Then add the mushrooms and continue to cook for a few minutes.

4. Return the cooked meat to the pan. Stir in cumin, ancho pepper, regular chili powder, chipotle Tabasco, and rice. Mix well.

5. Add spicy V8 juice, diced tomatoes, and shredded cheddar cheese. Stir until fully combined.

6. Carefully fill each green pepper with the prepared mixture. Any leftover filling can be placed in the prepared 1 1/2-quart dish.

7. Sprinkle grated Parmigiano-Reggiano over the stuffed peppers and the extra filling.

8. Place both dishes into the preheated oven and bake for 20–25 minutes, or until the tops are golden and the filling is heated through.

A Bold Twist on a Classic Favorite

These cheesy, beefy stuffed green peppers with a Tex-Mex edge are the kind of dish that turns any dinner into a fiesta. Whether you’re feeding the family or entertaining guests, this recipe brings a bold blend of textures and spices to the table. With every bite of tender pepper and savory filling, you’ll be hooked — and the best part is, it’s just as good the next day. Spice up your dinner routine and enjoy a dish that’s as comforting as it is crave-worthy!