Bell Peppers Stuffed with Taco Rice

Blogger Angie McGowan from Eclectic Recipes shares a favorite recipe, Bell Peppers Stuffed with Taco Rice. Looking for a fun new recipe idea for Mexican night? These Mexican inspired stuffed bell peppers are sure to be a hit. Stuffed with seasoned rice and topped with melty cheese, these peppers are perfect for the whole family.
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20 Minutes Prep
40 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb ground beef
  • Small check mark in a circle icon 1/3 cup chopped onions
  • Small check mark in a circle icon 1/4 cup chopped bell pepper
  • Small check mark in a circle icon 1 envelope (1 oz) Old El Paso™ taco seasoning mix
  • Small check mark in a circle icon 1 (15 oz can) chopped tomatoes
  • Small check mark in a circle icon 2 cups water
  • Small check mark in a circle icon 1 cup corn kernels
  • Small check mark in a circle icon 2 cups white rice
  • Small check mark in a circle icon 4 large bell peppers, halved and seeds removed
  • Small check mark in a circle icon 1/2 cup shredded mild cheddar cheese
  • Small check mark in a circle icon 1/2 cup shredded Monterey Jack cheese
  • Small check mark in a circle icon 1/4 cup chopped freshly chopped cilantro
  • Small check mark in a circle icon 1/4 cup chopped spring onions
Preparation
  1. Heat skillet over medium heat. Add ground beef, onions and bell peppers. Cook until beef is browned and vegetables are tender. Add Old El Paso® taco seasoning mix and chopped tomatoes. Add tomatoes, water and corn. Add rice. Mix well and turn to a simmer. Cover and simmer for 20 - 25 minutes, or until all the liquid is absorbed and rice is tender.
  2. Heat oven to 400°. Spoon rice mixture spooned into bell pepper halves. Arrange bell peppers on a baking sheet. Combine both shredded cheeses and sprinkle peppers with shredded cheese. Bake for 20 - 30 minutes, or until bell peppers are tender and cheese has melted. Garnish with fresh cilantro and spring onions.