Taco Stuffed Bell Peppers
A delicious, low-carb twist on taco night! Bell peppers are stuffed with seasoned taco meat, cheesy taco rice, and Rotel, then baked to perfection and topped with melted cheese. Easy, flavorful, and family-friendly.
Ingredients:
4 green bell peppers (or any color)
1 pound ground beef
1 packet taco seasoning (or homemade blend)
1 package (5.6 oz) Knorr Taco Rice
1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
1 cup shredded Mexican cheese blend, divided
Instructions:
1. Preheat oven to 350°F (175°C). Lightly grease a baking dish large enough to hold the peppers.
2. Prepare the bell peppers: Cut the tops off the peppers and remove the seeds and membranes. If the bottoms are uneven, slice a thin piece off the bottom to help them sit flat, or cut the peppers in half lengthwise. Place the peppers cut-side up in the prepared baking dish.
3. Bake the peppers for 20 minutes while preparing the filling.
4. While peppers bake, prepare the taco meat: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat. Stir in the taco seasoning and ¼ cup water. Simmer for 2-3 minutes.
5. Prepare the Knorr Taco Rice according to package directions.
6. In a large bowl, combine the cooked taco meat, prepared taco rice, drained Rotel, and ½ cup of the shredded Mexican cheese. Mix well.
7. Remove the peppers from the oven. Spoon the filling evenly into each pepper, packing it gently.
8. Sprinkle the remaining ½ cup of shredded cheese over the tops of the stuffed peppers.
9. Return to the oven and bake for 15-20 minutes, until the peppers are tender and the cheese is melted and bubbly.
10. Let cool for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or salsa if desired.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Yield: 4 servings
Nutrition Facts (per serving, 1 stuffed pepper):
Calories: 520 kcal | Protein: 34g | Carbohydrates: 42g | Fat: 24g | Fiber: 5g | Sugar: 8g | Sodium: 1180mg
