Cheesy Stuffed Peppers with Mexiqueso sauce

A cheesy and satisfying family favourite made with Mexican flavour and flare – topped off with Cracker Barrel® Mexiqueso Cheese Sauce.

  • 11
  • 1 Hour 15
  • 6


  • 1 package Cracker Barrel® Mexiqueso Cheese Sauce – prepared as per package directions
  • tbsp (15 mL) Lactancia (salted or unsalted butter)
  • 1 ½ cup (350 mL) Lactancia milk


  • 6 large bell peppers, tops cut off and insides cleaned
  • tbsp (30 mL) olive oil
  • 1 medium onion, diced
  • cloves garlic
  • 1 lb (500 g) lean ground beef
  • 2 tsp (10 mL) chili powder
  • ¼ tsp (1 mL) black pepper
  • 1 cup (250 mL) black beans
  • ½ cup (125 mL) diced tomatoes
  • 1 jalapeno pepper, finely diced
  • 2 cups (500 mL) uncooked rice


  1. Pre-heat oven to 350° F (175° C). Heat olive oil on medium-high heat and sauté onions and garlic for 1-3 minutes. Add ground beef, and stir until cooked. Season with chili powder and black pepper.
  2. Cook rice as per package directions. Mix in ground beef mixture, black beans, diced tomatoes and jalapeno pepper.
  3. Place peppers in a baking dish and divide rice mixture between all peppers. Cover with foil and place into oven.
  4. While peppers are baking, make Cracker Barrel® Mexiqueso Cheese Sauce according to package directions and set aside keeping it warm.
  5. When peppers have baked for 50 minutes, remove foil, pour Cracker Barrel® Mexiqueso Cheese Sauce evenly over all of the peppers, and return to the oven for 10-15 more minutes until cheese is hot and bubbly.
All Recipes