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Taco Stuffed Peppers

A delicious and filling meal made by stuffing bell peppers with seasoned meat, rice, and melty cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffing
  • 1 large large bell peppers The sweet and crisp vessel for the stuffing.
  • 1 lb ground beef, turkey, or chicken The protein base, adding flavor and heartiness.
  • 1 finely diced yellow onion For a hint of sweetness and aroma.
  • 1/2 cup salsa Adds moisture and tangy flavor to the mixture.
  • 1 tbsp taco seasoning The seasoning blend that brings the classic taco flavor.
  • 1 cup cooked rice Provides bulk and texture, making the dish more filling.
  • 1 cup shredded cheddar or Mexican cheese blend Melts beautifully and adds richness.
For Toppings
  • 1/2 cup sour cream A cool topping that balances the heat.
  • 1/4 cup fresh cilantro Adds a burst of freshness and color.
  • 1 medium fresh jalapeno For those who like an extra kick of heat.
  • 1/2 cup guacamole A creamy, rich addition for flavor enhancement.

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
Cooking
  1. In a skillet, cook the ground meat of your choice until browned, then drain excess grease.
  2. Include the diced yellow onion and cook for an additional minute until softened.
  3. Stir in the salsa, 1/2 cup of shredded cheese, taco seasoning, and cooked rice until well combined.
  4. Spoon the meat mixture into each bell pepper, filling them generously, then top with the remaining shredded cheese.
  5. Cover the baking dish with foil and bake for 20-25 minutes.
  6. Remove the foil and bake uncovered for 5 more minutes, until the peppers are tender and the cheese is bubbly.
Serving
  1. Serve hot with your choice of sour cream, fresh cilantro, fresh jalapenos, or guacamole on top.

Notes

For best results, consider seasoning the bell peppers with a bit of salt before stuffing. You can freeze unbaked stuffed peppers for quick meals later.