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Taco Stuffed Bell Peppers

Discover how to transform your dinner routine with our delicious Taco Stuffed Bell Peppers recipe! This enticing dish combines the robust flavors of taco-seasoned meat, Knorr Taco Rice, Rotel tomatoes, and melted Mexican cheese, all nestled in a fresh bell pepper. Perfect for those seeking a meal that is both nutritious and full of flavor, this recipe is a fantastic option for weeknight dinners, meal prep, or even a festive gathering. Follow our simple instructions to create a dish that’s sure to impress everyone at your table. Dive into a blend of textures and tastes that make these Taco Stuffed Bell Peppers a must-try for any home chef!

Ingredients

Scale
  • 4green bell peppers1lb taco meat (seasoned to your liking)1package Knorr Taco Rice1can Rotel (drained)1 cupShredded Mexican Cheese (divided)
  • 1lb taco meat (seasoned to your liking)1package Knorr Taco Rice1can Rotel (drained)1 cupShredded Mexican Cheese (divided)
  • 1package Knorr Taco Rice
  • 1can Rotel (drained)1 cupShredded Mexican Cheese (divided)
  • 1 cupShredded Mexican Cheese (divided)

Instructions

  1. Preheat oven to 350°F. Prepare bell peppers by cutting tops off or halving them, remove seeds, and place in a baking dish.Bake peppers for 20 minutes.Prepare taco meat and cook Knorr Taco Rice as per package instructions.Mix taco meat, half the taco rice, drained Rotel, and ½ cup cheese.Stuff peppers with the mixture, top with remaining cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for another 10 minutes.
  2. Bake peppers for 20 minutes.Prepare taco meat and cook Knorr Taco Rice as per package instructions.Mix taco meat, half the taco rice, drained Rotel, and ½ cup cheese.Stuff peppers with the mixture, top with remaining cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for another 10 minutes.
  3. Prepare taco meat and cook Knorr Taco Rice as per package instructions.Mix taco meat, half the taco rice, drained Rotel, and ½ cup cheese.Stuff peppers with the mixture, top with remaining cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for another 10 minutes.
  4. Mix taco meat, half the taco rice, drained Rotel, and ½ cup cheese.Stuff peppers with the mixture, top with remaining cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for another 10 minutes.
  5. Stuff peppers with the mixture, top with remaining cheese, cover with foil, and bake for 20 minutes. Remove foil and bake for another 10 minutes.

Notes

For a vegetarian version, substitute taco meat with a mix of quinoa and black beans.Adjust the spice level of your taco seasoning to cater to your taste preferences.
Adjust the spice level of your taco seasoning to cater to your taste preferences.

  • Author: Chef Stella