Bell Peppers Stuffed with Taco Rice

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.
  • 40 Minutes Total Time
  • 20 Minutes Prep Time
  • 8 Servings
  • 13 Ingredients

Ingredients

  • 1 lb ground beef
  • 1/3 cup chopped onions
  • 1/4 cup chopped bell pepper
  • 1 envelope (1 oz) Old El Paso™ taco seasoning mix
  • 1 (15 oz can) chopped 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

Instructions

Step 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.

Step 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.