Taco Stuffed Peppers
A hearty, flavorful dish that combines the convenience of a one-dish meal with the vibrant flavors of taco night, featuring bell peppers filled with ground meat, rice, and cheese.
Ingredients
Main Ingredients
- 4 pieces Large bell peppers Serve as the 'bowls' for the stuffing.
- 1 pound Ground beef, turkey, or chicken Provides protein and bulk to the dish.
- 1 medium Finely diced yellow onion Adds flavor and sweetness.
- 1 cup Salsa Incorporates moisture and rich flavor.
- 1 packet Taco seasoning Brings classic taco flavor.
- 2 cups Cooked rice Adds texture and helps to fill the peppers.
- 1 cup Shredded cheddar or Mexican cheese blend Melts beautifully, adding creaminess.
Optional Toppings
- 1 cup Sour cream Adds a cool, creamy contrast.
- 1 bunch Fresh cilantro Provides a fresh burst of flavor.
- 1 piece Fresh jalapeño Adds a spicy kick, if desired.
- 1 cup Guacamole Rich, creamy topping to elevate the dish.
Instructions
Preparation
- Preheat the oven to 375°F.
- Cut the tops off the bell peppers and remove the membrane and seeds.
Cooking
- In a skillet over medium heat, cook and crumble the ground meat until it's cooked through.
- Drain any excess grease from the skillet.
- Add the onion to the skillet and cook for 1 additional minute until softened.
- Stir in the salsa, 1/2 cup of shredded cheese, taco seasoning, and cooked rice; mix well.
- Spoon the mixture into each prepared pepper until filled to the top.
- Top the filled peppers with the remaining cheese.
- Cover the baking dish with foil and bake for 20-25 minutes until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese.
Serving
- Serve the stuffed peppers hot with desired toppings.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Consider pre-cooking the rice for optimal texture. Use ripe and firm bell peppers for best results. Don't forget to let the stuffed peppers rest for a few minutes before serving!