Description
Hearty and flavorful bell peppers stuffed with a taco-seasoned beef-and-rice filling, topped with melted cheese. A cozy weeknight meal that’s family-approved.
Ingredients
- 4 bell peppers (any color)
- 1 pound ground beef (80/20)
- 1 cup cooked rice (white, brown, or cauliflower)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1 can diced tomatoes (14.5 oz)
- 1 packet taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prep the peppers: Slice off the tops. Remove seeds and membranes. Stand peppers upright in a baking dish.
- Cook the beef: Heat a skillet over medium heat. Add ground beef and cook, breaking it up, until browned and fully cooked.
- Drain the fat (carefully) so the filling doesn’t turn greasy.
- Build the filling: Stir in the cooked rice, diced tomatoes, and taco seasoning. Season with salt and pepper as needed. Cook 1–2 minutes, just until everything is hot and combined.
- Stuff the peppers: Spoon the beef mixture into each pepper, packing it lightly.
- Add cheese: Sprinkle shredded cheese evenly on top.
- Bake covered: Cover the baking dish with foil. Bake for 30 minutes.
- Bake uncovered: Remove foil and bake 10–15 minutes more, until peppers are tender and cheese is melted and bubbly.
- Finish and serve: Rest for a few minutes. Garnish with cilantro if you like.
Notes
For a spicier kick, add diced jalapeños or swap diced tomatoes for Rotel. Can be customized with different fillings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican