Taco Stuffed Peppers
February 14, 2018
Spice up taco night, everyone’s favorite, with these baked bell peppers!
Taco meat seasoned with the usual spices plus Ro-tel diced tomatoes and green chiles are stuffed into peppers with rice and cheddar cheese for a zesty, delicious twist on tacos.
They’re ridiculously easy to make even on a busy weeknight plus they freeze well.
To begin the tops of the peppers are sliced off and the seeds removed. The peppers go into the oven to get a head start on cooking giving you just enough time to make the filling.
Ground beef is cooked with a packet of taco seasoning (or my homemade mix), the Ro-tel and minute rice or already cooked rice (a great way to use leftover Chinese takeout!).
A generous amount of sharp cheddar cheese is mixed in then the peppers are stuffed and baked until soft with a little bit of firmness left to them.
Serve on a bed of lettuce with a dollop of sour cream and taco night is reinvented.
1Preheat oven to 425 degrees F. Slice the tops off the peppers and clean out the seeds.
2Stand the peppers up in a casserole dish and sprinkle the insides with salt and pepper.
3Cover them with aluminum foil and bake 15 minutes.
4Meanwhile, make the filling:
5In a large frying pan over medium heat brown the ground beef, breaking it apart as it cooks. Drain off the grease.
6Add the taco seasonings and follow the directions on the package.
7Once the taco meat is ready mix in the Ro-tel with the juices and the rice. Simmer 5 minutes, stirring often.
8Stir in the cheese. Fill the peppers.
9Bake 25 minutes - uncovered.
10Serve over shredded lettuce with a dollop of sour cream.