These Taco Stuffed Bell Peppers are a fun and easy family dinner packed with seasoned taco meat, flavorful taco rice, Rotel tomatoes, and plenty of melted Mexican-blend cheese.
The peppers become tender while baking, while the cheesy taco filling stays warm and flavorful inside. It’s a simple weeknight meal that can be customized with your favorite toppings and taco ingredients.
🛒 Ingredients
- 4 green bell peppers
- 1 lb ground meat, such as beef or turkey
- Taco seasoning, to taste
- 1 package Knorr Taco Rice
- 1 can Rotel, drained
- 1 cup shredded Mexican-blend cheese, divided
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a baking dish large enough to hold the four bell peppers upright.
2. Prepare the Bell Peppers
Cut the tops off the bell peppers.
If the peppers don’t sit flat, cut them in half lengthwise instead. Remove the seeds and membranes.
Place the peppers cut-side up in the prepared baking dish.
Bake for 20 minutes while you prepare the filling.
3. Cook the Taco Meat
While the peppers are baking, cook the ground meat in a skillet over medium heat until browned and fully cooked.
Drain any excess grease, then add your favorite taco seasoning according to the package directions or your preferred amount.
4. Prepare the Taco Rice
Prepare the Knorr Taco Rice according to the package directions.
Once cooked, set aside.
5. Make the Filling
In a large bowl, combine:
- Cooked taco meat
- ½ of the cooked taco rice
- Drained Rotel
- ½ cup shredded Mexican-blend cheese
Stir gently until everything is evenly combined.
The remaining taco rice can be served on the side.
6. Fill the Peppers
Carefully remove the peppers from the oven.
Spoon the taco mixture evenly into each pepper, filling them generously.
Sprinkle the remaining ½ cup of shredded cheese over the tops.
7. Bake
Cover the baking dish tightly with aluminum foil.
Bake for 20 minutes covered.
Remove the foil and continue baking for another 10 minutes, or until the peppers are tender and the cheese is completely melted and bubbly.
8. Serve
Let the peppers cool for a few minutes before serving.
Top with your favorite taco toppings and enjoy while they’re hot and cheesy!
⭐ Tips for Success
Choose peppers that stand upright: If your peppers are uneven on the bottom, cutting them lengthwise makes them much easier to fill and bake.
Don’t overcook the peppers initially: The first 20-minute bake softens them while you prepare the filling, but they will continue cooking during the final bake.
Customize the meat: Ground beef, turkey, chicken, or another ground meat can work well.
Save the extra rice: Serve the remaining taco rice alongside the stuffed peppers for an easy and filling dinner.
🌶️ Topping Ideas
Make these stuffed peppers even more delicious with your favorite taco toppings:
- Sour cream
- Diced avocado
- Fresh cilantro
- Chopped green onions
- Diced tomatoes
- Sliced jalapeños
- Salsa
- Extra shredded cheese
🔄 Easy Variations
For a spicier version, use hot Rotel or add diced jalapeños to the filling.
You can also swap the Mexican-blend cheese for cheddar, Monterey Jack, or pepper jack.
For a different flavor, try ground chicken or turkey instead of beef.
🧊 Storage and Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until heated through, or warm them in a covered baking dish in a 350°F oven.
📋 Recipe Information
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: About 1 hour 5 minutes
Servings: 4
Category: Dinner
Cuisine: Mexican-Inspired
❤️ Final Thoughts
These Taco Stuffed Bell Peppers are an easy way to turn classic taco flavors into a fun, hearty dinner. Seasoned meat, taco rice, Rotel, and melted cheese are tucked inside tender bell peppers for a meal the whole family can enjoy.
They’re especially convenient for busy weeknights because the filling comes together while the peppers are pre-baking. Add your favorite taco toppings, serve with the extra rice, and dinner is ready! 🌮🫑