I love bell peppers!! LOVE, love, love. I have at least two on hand at all times and they usually make their way into many a meal at my house. This week Kroger had a great sale on all colors, so I grabbed quite a few for salads, grilling and STUFFED peppers. YAAAAAYYYY! Now, I don’t want you all to think I’m a cook by any means, but I can read a recipe and execute….USUALLY. Sometimes, I try to improvise…..like a real cook. We’ll say it goes 50/50, ok…. maybe 70/30 not in my favor. LOL!!! Most of the time, I stay in my lane and follow the directions to a tee. This particular meal turned out to be really good and I wanted to share. Of course, my cooking friends could whip up something like this without a thought, but for the rest of us….here is the recipe I found on Pinterest, Taco Stuffed Peppers.
There’s all kinds of good things on my Mexican themed recipe board for you to check out: Recipes/Mexican
I added a little fiesta frozen corn and 1/2 cup of taco sauce to the mix. Although some people like the peppers cooked well, I enjoy them a little less soggy. I diced up a mix of peppers and onions into the filling, just so the bell pepper flavor would be there without cooking these things to death.
- 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 taco seasoning
- 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.