Jalapeño Cheddar Stuffed Bell Peppers
Stuffed bell peppers are a classic dish that brings together fresh vegetables, bold flavors, and satisfying comfort food appeal. When you add jalapeño and cheddar to the mix, you elevate this dinner staple into something truly memorable. Here's how to create a show-stopping version that'll have everyone asking for seconds.
Why Jalapeño Cheddar Works
The combination of creamy cheddar cheese with the bright heat of jalapeños creates a perfect balance of flavors. The cheese mellows the pepper's kick while the jalapeño cuts through the richness, keeping each bite interesting. Add in a quality seasoning blend, and you've got a dish that tastes like it came from a restaurant kitchen.
Choosing Your Ingredients
Start with firm, colorful bell peppers—red, yellow, or orange varieties add sweetness that complements the spice. Look for jalapeños that are fresh and vibrant green. For the filling, use a good melting cheddar, preferably sharp for deeper flavor. Ground beef or turkey works well, though you can easily make this vegetarian by using cooked rice, beans, and extra vegetables as your base.
Building the Filling
Brown your meat in a skillet over medium-high heat, then add diced onions and minced jalapeños. Let them soften for a few minutes before stirring in cooked rice, corn, black beans, or whatever vegetables you prefer. Season generously—
Jalapeño Cheddar Stuffed Bell Peppers
Vibrant bell peppers stuffed with a hearty jalapeño cheddar rice and black bean filling made from Cousin Tony's™ Jalapeño Cheddar Dip and Cheeseball Mix. A satisfying vegetarian main that delivers bold Tex-Mex flavor without the meat.
- Author
- Cousin Tony's
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Servings
- 4 servings
- Category
- Dinner
- Cuisine
- Tex-Mex
Ingredients
- 1 block (8 oz) cream cheese softened
- 1/2 packet Cousin Tony's Jalapeño Cheddar Dip and Cheeseball Mix
- 1/4 cup sour cream
- 1.5 cups cooked white or brown rice
- 1 can (15 oz) black beans drained and rinsed
- 1 cup frozen corn thawed
- 1/2 cup diced fire-roasted tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper
- 4 large bell peppers any color
- 1 cup shredded Mexican blend cheese
- 2 green onions thinly sliced
Directions
- Preheat oven to 375F
- Slice off tops of peppers and remove seeds and membranes
- Lightly oil outside of each pepper and place upright in a baking dish
- Beat cream cheese until smooth
- Stir in sour cream and Cousin Tony's Jalapeño Cheddar Dip and Cheeseball Mix until fully combined
- Add rice, black beans, corn, fire-roasted tomatoes, cumin, and chili powder to the sauce
- Stir until evenly coated
- Season with salt and pepper
- Spoon filling generously into each pepper mounding above the rim
- Top each with shredded Mexican blend cheese
- Cover the dish with foil and bake 25 minutes
- Remove foil and bake an additional 10 minutes until cheese is golden and bubbly
- Garnish with sliced green onions and serve hot