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
