Description
These taco-stuffed bell peppers are the perfect fusion of Tex-Mex flavor and weeknight ease. Juicy ground beef, spiced taco rice, Rotel tomatoes, and melty cheese come together in a colorful bell pepper shell—hearty, cheesy, and downright comforting. Great for family dinners or prepping ahead for busy days.
Ingredients
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)
Instructions
Preheat oven to 350°F (175°C).
Slice the tops off the bell peppers (or cut in half if bottoms are uneven). Remove seeds and place in a baking dish, cut side up. Bake for 20 minutes while prepping filling.
Brown the ground beef and season with your favorite taco seasoning.
Cook Knorr Taco Rice according to package instructions.
In a bowl, combine cooked taco meat, half of the rice, drained Rotel, and ½ cup shredded cheese.
Remove bell peppers from oven and stuff with the filling.
Top with remaining cheese, cover with foil, and bake for 20 minutes.
Uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 360
- Fat: 18g
- Carbohydrates: 24g
- Protein: 25g