Taco Stuffed Peppers

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Taco Stuffed Peppers are filled with seasoned beef, rice, beans and cheese for a flavorful, healthy twist on taco night.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Mexican

Keyword: bell peppers, Stuffed peppers, taco

Servings: servings

1⅓ cups water
⅔ cup uncooked long-grain white rice
12 ounces ground beef
One 1-ounce envelope taco seasoning
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can fire-roasted tomatoes with green chiles, undrained (such as Rotel)
1½ cups shredded Mexican cheese blend
4 medium green bell peppers (keep stems intact- cut each in half lengthwise and remove seeds and membranes)
¼ cup chopped green onions (or chopped fresh cilantro)

In a 2-quart saucepan, heat the water to boiling over medium-high heat. Stir in the rice. Reduce the heat to low; cover and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Preheat the oven to 375℉.
Heat a large skillet over medium-high heat. Cook and stir the beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard any grease. Mix the taco seasoning into the ground beef. Stir in the beans, tomatoes, 1 cup of the cheese and the cooked rice.
Place the pepper halves cut-side-up in an ungreased 13x9-inch baking dish. Fill each pepper half with the filling, mounding as you can.
Cover tightly with foil; bake 35 to 40 minutes or until the peppers are crisp-tender and the filling is thoroughly heated. Uncover; sprinkle the tops of the peppers with the remaining ½ cup of cheese and the green onion or cilantro. Bake uncovered for 5 minutes longer or until the cheese is melted.