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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.
Prep 20 Minutes
Total Time 40 Minutes
Servings 8

Ingredient List

  • 1 lb ground beef
  • 1/3 cup chopped onions
  • 1/4 cup chopped bell pepper
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes
  • 2 cups water
  • 1 cup corn kernels
  • 2 cups white rice
  • 4 large bell peppers, halved and seeds removed
  • 1/2 cup shredded mild cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped freshly chopped cilantro
  • 1/4 cup chopped spring onions
Recipe Continues Below


  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.


    *Percent Daily Values are based on a 2,000 calorie diet

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