Taco Stuffed Bell Peppers – Cheesy, Colorful & Family‑Friendly
Introduction
These Taco Stuffed Bell Peppers are a fun twist on taco night! Juicy bell peppers are roasted until tender, then filled with a savory mix of seasoned ground meat, taco rice, Rotel tomatoes, and gooey cheese. They’re hearty, colorful, and perfect for a family dinner or meal prep.
This recipe is versatile—you can customize the filling with your favorite protein, add extra veggies, or spice it up with jalapeños. It’s a wholesome dish that delivers all the taco flavors you love in a cheesy, oven‑baked package.
Why You’ll Love This Recipe
Balanced meal: Protein, veggies, and grains all in one.
Kid‑friendly: Familiar taco flavors in a fun presentation.
Customizable: Works with beef, turkey, chicken, or even plant‑based meat.
Make ahead: Great for meal prep or freezer‑friendly dinners.
Ingredients
4 green bell peppers
1 lb ground meat (beef, turkey, or your choice)
Taco seasoning of choice
1 package Knorr Taco Rice
1 can Rotel, drained
1 cup shredded Mexican‑blend cheese, divided
Step‑by‑Step Instructions
Step 1: Prep the Peppers
Preheat oven to 350°F (175°C). Cut tops off peppers, or slice in half lengthwise if bottoms won’t sit flat. Remove seeds. Place peppers cut‑side up in a baking dish. Bake for 20 minutes while preparing filling.
Step 2: Cook the Meat
Brown ground meat in a skillet. Drain excess fat. Stir in taco seasoning and cook until fragrant.
Step 3: Prepare Taco Rice
Cook Knorr Taco Rice according to package directions.
Step 4: Mix the Filling
In a large bowl, combine:
Cooked taco meat
Half of the taco rice (save the rest for serving)
Drained Rotel
½ cup shredded cheese
Step 5: Stuff the Peppers
Remove peppers from oven. Fill each with taco mixture. Sprinkle remaining cheese on top.
Step 6: Bake
Cover dish with foil. Bake 20 minutes covered, then uncover and bake 10 minutes until cheese is melted and bubbly.
Step 7: Serve
Serve hot with extra taco rice, sour cream, salsa, or guacamole.
Tips & Tricks
Extra cheesy: Mix cream cheese into filling for added creaminess.
Spice it up: Add jalapeños or hot sauce.
Veggie boost: Stir in corn or black beans.
Meal prep: Stuff peppers ahead of time, refrigerate, and bake when ready.
Variations
Vegetarian: Use black beans instead of meat.
Southwest Style: Add corn, black beans, and chili powder.
Breakfast Twist: Fill with scrambled eggs, sausage, and cheese.
Fiesta Finish: Garnish with cilantro, avocado, and lime wedges.
Serving Ideas
Pair with Mexican rice or refried beans.
Serve with tortilla chips and salsa.
Present on a colorful platter for parties.
Offer a toppings bar with sour cream, guacamole, and jalapeños.
FAQs
Q: Can I use red or yellow peppers instead of green?
Yes! They’re sweeter and add extra flavor.
Q: Can I freeze stuffed peppers?
Yes, freeze before baking. Thaw overnight and bake as directed.
Q: Can I make them low‑carb?
Skip the rice and add extra veggies or cauliflower rice.
Recipe Details
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: ~1 hour 10 minutes
Servings: 4–6
Final Thoughts
These Taco Stuffed Bell Peppers are hot, cheesy, and bursting with flavor. They’re a fun way to enjoy taco night with a healthy twist, and they’re versatile enough to suit any taste.