Why You’ll Love This Recipe
I like that these stuffed peppers bring together Tex-Mex flavors in a fresh way. They’re great for using up leftover taco meat or rice, and they work beautifully for meal prep. I can bake them ahead and just reheat during the week. They’re also customizable—whether I’m feeding picky eaters or craving extra heat, I can easily tweak the ingredients. And that melty cheese top? Always a win.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 green bell peppers
1 lb taco-seasoned ground beef
1 package Knorr Taco Rice
1 can Rotel (drained)
1 cup shredded Mexican cheese blend (divided)
Directions
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I start by preheating the oven to 350°F (175°C).
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I prep the bell peppers by slicing off the tops (or cutting them in half if the bottoms are uneven), removing the seeds, and placing them cut-side up in a baking dish. I let them bake for 20 minutes while I prepare the filling.
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While the peppers bake, I brown the ground beef in a skillet and season it with taco seasoning.
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I cook the taco rice according to the package directions.
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In a mixing bowl, I combine the cooked taco meat, half the rice, the drained Rotel, and ½ cup of the shredded cheese.
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I remove the bell peppers from the oven and stuff each one with the filling mixture.
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I top them with the remaining cheese, cover the dish with foil, and bake for 20 more minutes.
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Finally, I uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
Servings and timing
This recipe yields 4 to 6 servings, depending on how large the peppers are and how full I stuff them. It takes about 20 minutes to prep and 40 minutes to cook, for a total time of 1 hour.
Variations
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Add beans: I sometimes mix black beans or pinto beans into the filling for more fiber and texture.
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Make it spicier: A dash of hot sauce or chopped jalapeños gives these a nice kick.
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Swap the protein: I use ground turkey or even shredded chicken when I want a lighter option.
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Low-carb version: I replace the rice with cauliflower rice for a lower-carb alternative.
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Use different peppers: Red, yellow, or orange bell peppers add sweetness and variety.
Storage/Reheating
These stuffed peppers store well in the fridge for up to 3 days. I keep them in an airtight container and reheat in the microwave or oven until heated through. If I want to freeze them, I wrap each one individually and thaw in the fridge overnight before reheating.
FAQs
Can I make these ahead of time?
Yes, I often prepare everything—including stuffing the peppers—a day ahead. I just refrigerate them and bake when ready to serve.
Do I have to pre-bake the bell peppers?
I like pre-baking because it softens the peppers and helps them hold their shape. But if I’m short on time, I’ve skipped this step and they still turn out great—just a little firmer.
Can I use homemade taco seasoning?
Absolutely. I often use my own blend of chili powder, cumin, garlic powder, onion powder, smoked paprika, and a pinch of cayenne.
Are these good for freezing?
Yes. I freeze individual peppers after baking, then reheat in the oven or microwave. They make a great grab-and-go lunch or dinner option.
What can I serve with these?
I usually pair them with a simple side salad, some tortilla chips and salsa, or roasted corn. They’re hearty enough to be the main event but still flexible.
Conclusion
These Cheesy Taco-Stuffed Bell Peppers bring together bold flavor and comforting texture in a way that’s hard to resist. I love how easy they are to make and how satisfying they are to eat. Whether I’m feeding my family or prepping meals for the week, this recipe always earns a spot in the rotation.
Print
Cheesy Taco-Stuffed Bell Peppers
- Total Time: 1 hour
- Yield: 4–6 servings
- Diet: Gluten Free
Description
These cheesy taco-stuffed bell peppers are loaded with taco-seasoned beef, Tex-Mex rice, Rotel tomatoes, and melty cheese. A family-friendly dinner that’s easy, flavorful, and freezer-friendly too!
Ingredients
4 green bell peppers
1 lb taco-seasoned ground beef
1 package Knorr Taco Rice (prepared according to package)
1 can Rotel (drained)
1 cup shredded Mexican cheese blend (divided)
Instructions
Preheat oven to 350°F (175°C).
Slice tops off bell peppers (or cut in half if bottoms are uneven). Remove seeds and place peppers cut side up in a baking dish.
Bake peppers for 20 minutes while preparing the filling.
In a skillet, brown the ground beef and season with your favorite taco seasoning.
Cook the taco rice according to the package directions.
In a large bowl, mix together the taco meat, half the rice, drained Rotel, and ½ cup shredded cheese.
Remove peppers from the oven and stuff them with the taco mixture.
Top each pepper with the remaining cheese. Cover the dish with foil and bake for 20 minutes.
Uncover and bake an additional 10 minutes, until cheese is melted and bubbly.
Serve hot and enjoy!
Notes
You can slice the peppers in half lengthwise for smaller portions or leave whole for a hearty main dish.
Make-ahead tip: Prepare filling and stuff peppers up to a day in advance. Bake when ready to serve.
Customize with black beans, corn, or hot sauce for an extra kick.
Works with any color bell pepper, but green adds a classic flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex / American
