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 is 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 week night 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.
|Taco Stuffed Peppers|| |
- 5 - 6 medium to large bell peppers
- sea or kosher salt and black pepper
- 1 pound ground beef
- 1 packet of taco seasoning or 2 tablespoons homemade
- 1 can (11 ounces) Ro-tel diced tomatoes & green chiles
- 1 cup uncooked white Minute Rice or 1 + ¾ cups cooked rice
- 2 cups shredded extra sharp cheddar cheese
- shredded lettuce, for serving
- sour cream, for serving
- Preheat oven to 425 degrees F. Slice the tops off the peppers and clean out the seeds.
- Stand the peppers up in a casserole dish and sprinkle the insides with salt and pepper.
- Cover them with aluminum foil and bake 15 minutes.
- Meanwhile, make the filling:
- In a large frying pan over medium heat brown the ground beef, breaking it apart as it cooks. Drain off the grease.
- Add the taco seasonings and follow the directions on the package.
- Once the taco meat is ready mix in the Ro-tel with the juices and the rice. Simmer 5 minutes, stirring often.
- Stir in the cheese. Fill the peppers.
- Bake 25 minutes - uncovered.
- Serve over shredded lettuce with a dollop of sour cream.