Bell Peppers Stuffed with Fajita Steak, Rice and Beans makes these Peppers a hit!

Our Stuffed Bell Peppers with Mexican inspired flavorings and tender steak (we have used leftover beef roast many times) are always a hit in our home! We create a lot of TexMex inspired foods that are made with healthier ingredients and deliciously seasoned! Stuffed Bell Peppers are a perfect, simple meal when you have leftover meat! We wanted to eliminate the cheese for this one  (although we love cheese and you can top these off with some) or try our Delicious Sour Cream Garlic Sauce!

Make This Recipe

For Detailed Recipe Instructions, just scroll!

Prep Time: 30 Minutes
Oven Temperature: 350 Degrees Fahrenheit
Cook Time: 30 – 40 Minutes
Servings: 4 – 6 

TexMex Stuffed Bell Peppers:

1 Pound Steak Sliced in Strips (any kind of cheap roast or steak will work)
2 Cups Cooked Brown Rice (prepare the rice and let it cool down while preparing the remaining ingredients)
2 Teaspoons Chicken or Beef Bullion (if using broth than replace it for 2 cups water in rice)
2 Cups Cooked Dry Black Beans ( 1 Can of Black Beans if you don’t have dry beans)
1 Onion Chopped
2 Tablespoons Fresh Minced Garlic
1 Tablespoon Ground Cumin
1 Teaspoon Chili Powder
1/2 – 1 Teaspoon Black Pepper
1 Teaspoon Salt or to taste
4 Bell Peppers cut in Half
Extra Virgin Olive Oil
Cheese if Desired (we don’t think it needs it)

Stuffed Bell Pepper Instructions:

1. First thing to do is to cook your rice with Chicken or Beef Bullion. Follow the instructions on the package (usually 1 cup Brown Rice to 2 Cups Water for 30 – 40 minutes covered on the stove top). During this time, if you are using Dry Black Beans, cook them in a Pot of Boiling water for 1 hour or till they are soft. Set these aside when done!

TIP:

If Rice is still crunchy, add some more water and let cook until liquid is dissolved!
Dry Beans should only be boiled with water at this time, DO NOT ADD SALT! Dry Beans will not soften if boiled in Salt because it hardens the skin!

2. While waiting on the rice and black beans to be cooked, this is a great time to Saute the sliced steak strips in some Olive Oil for about 5 minutes on Medium to High heat, than add sliced onions and garlic like this!

3.  Saute the Steak, Onions and Garlic until Onions are transparent looking. Turn down the stovetop to low and add Cumin, Chili Powder and Black Pepper. Stir until all filling is coated with seasonings than let simmer about 15 minutes. The rice and black beans should almost be done at this point. Set aside when done!

4. Now you will need a big frying pan or casserole dish, add a couple of tablespoons of Olive oil to the pan. Slice the Peppers long way and gut the seeds out, than rinse the peppers off.

5. Next add the rice, black beans and steak mixture together and mix it up! At this time add SALT to taste! Now Start Stuffing the Bell Peppers like this!

6. PreHeat Oven to 350 Degrees F. Bake Stuffed Bell Peppers for 30 – 40 Minutes. The goal is to cook the peppers til almost soft (not crunchy and not mushy). Use a fork to stab at the pepper, it should still be firm but soft! When the peppers are done, let them cool a minute before serving! We love our Sour Cream Garlic Sauce on these, NO CHEESE needed!