Taco Stuffed Bell Peppers Recipe
Ingredients:
- 4 green bell peppers
- 1 lb taco meat (ground beef, turkey, or plant-based alternative)
- 1 package Knorr Taco Rice
- 1 can Rotel, drained
- 1 cup Shredded Mexican Cheese (divided)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare Bell Peppers:
- Cut the tops off the green bell peppers. If the bottoms aren’t flat, cut them in half, removing the seeds.
- Place the bell peppers in a baking dish, cut side up. Bake for 20 minutes to soften them slightly.
- Prepare Taco Meat:
- While the bell peppers are baking, cook the taco meat in a skillet over medium heat until fully browned. Season with your preferred taco seasoning.
- Cook Taco Rice:
- Cook Knorr Taco Rice according to the package directions. This typically involves boiling water and adding the rice and seasoning mix.
- Combine Ingredients:
- In a mixing bowl, combine the cooked taco meat, half of the prepared Knorr Taco Rice, drained Rotel, and 1/2 cup of shredded Mexican cheese.
- Stuff the Bell Peppers:
- Remove the bell peppers from the oven. Stuff them with the taco meat mixture.
- Top with Cheese:
- Sprinkle the remaining 1/2 cup of shredded Mexican cheese over the stuffed bell peppers.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then, uncover and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve:
- Once the Taco Stuffed Bell Peppers are cooked through and the cheese is golden, remove them from the oven.
- Allow them to cool for a few minutes before serving.
- Garnish (Optional):
- Garnish with chopped fresh cilantro, diced tomatoes, or a dollop of sour cream for added flavor.
Enjoy your delicious Taco Stuffed Bell Peppers
