Easy Taco Stuffed Bell Peppers

Taco Stuffed Bell Peppers in a white baking dish.

5 from 1 vote

These Easy Taco Stuffed Bell Peppers are filled with seasoned ground beef, rice, pinto beans, Rotel tomatoes, and melted cheese for a simple family-friendly dinner everyone will love.

Prep Time15

Cook Time45

Course: Main Course

Cuisine: American, Southern

Servings: servings

Calories: 719kcal

Author: Gina Abernathy

Ingredients

4 Red, Yellow, or Orange Bell Peppers
1 pound Ground Beef
1 small Yellow Onion diced
1 packet Taco Seasoning
1 tablespoon Minced Garlic I used garlic from a jar.
⅔ cup Water
15 ounce can Pinto Beans drained and rinsed
1 cup Cooked Rice
10 ounce can Rotel Tomatoes drained
1½ cups Pepper Jack Cheese shredded or Cheddar

Instructions

Preheat oven to 350°.
Slice the peppers in half and remove the stem and seeds.
Place them (hollow side up) in a greased or parchment paper lined baking dish. Cover with foil and bake for 15-20 minutes. Using a paper towel, discard excess water in the middle of the peppers.
While the peppers cook, brown the ground beef and onion in a large pan over medium-high heat. Drain any grease.
Add the Taco Seasoning, garlic, and water. Bring to a boil and then reduce to a simmer.
Add the pinto beans, rice, and tomatoes and simmer for 3-4 minutes.
Scoop the taco filling inside each of the baked peppers, stuffing them full. Top each with cheese. Bake uncovered for 25-30 minutes.
Top with sour cream, diced jalapenos, and salsa.

Notes

This is enough filling for 8 pepper halves. Feel free to cut the recipe in half or use the leftovers for taco night.

Recipe Tips

Prebaking the peppers helps them become tender and release some moisture.
Drain the beans and Rotel well so the mixture doesn't become watery.
Blot the water from the peppers after they first bake.
Don't overbake the peppers. You want them tender but not falling apart.

Nutrition