Go Back
Taco Stuffed Bell Peppers filled with ground beef, cheese, and spices

Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers are a fun and tasty meal that combines the flavors of tacos with colorful bell peppers. This dish is easy to prepare and customizable for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces green bell peppers Choose firm, fresh peppers for best texture.
  • 1 lb ground meat (seasoned with taco seasoning) Can use ground turkey, chicken, or a vegetarian substitute.
  • 1 package Knorr Taco Rice Prepare according to package directions.
  • 1 can Rotel, drained
  • 1 cup shredded Mexican cheese Divided into two parts for stuffing and topping.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Cut the tops off the peppers or slice them in half, and remove the seeds.
  3. Place the peppers in a baking dish and bake them for 20 minutes.
  4. Cook your taco meat and prepare the rice according to the package directions.
  5. In a bowl, mix the cooked meat, half of the cooked rice, the drained Rotel, and 1/2 cup of cheese.
Assembly and Cooking
  1. Stuff the mixture into the pre-baked peppers and top with the remaining cheese.
  2. Cover the dish with foil and bake for 20 minutes.
  3. Uncover and bake for an additional 10 minutes until the cheese is melted.

Notes

Serve hot with a side of salsa, sour cream, or guacamole for added flavor. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave.