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Cheesy Taco Stuffed Peppers

Cheesy taco stuffed peppers are filled with seasoned ground beef, tomato sauce, and white rice, then baked until tender. A layer of melted Mexican-blend cheese finishes this easy oven-baked dinner.
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Prep Time 15 minutes
Cook Time 1 hour
resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp vegetable oil
  • 1 yellow onion small, finely chopped
  • 1 lb ground beef 85% lean
  • 1 packet (1 oz) taco seasoning
  • 1 can (8 oz) tomato sauce
  • 1 cup white rice cooked
For the peppers
  • 4 bell peppers large
  • 0.5 cup water
For the topping
  • 1.5 cups Mexican-blend cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oil in a 12-inch skillet over medium heat.
  2. Add the onion and cook for 3 to 4 minutes, stirring, until softened.
  3. Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned and it reaches 160°F.
  4. Stir in the taco seasoning and tomato sauce, then simmer for 2 minutes.
  5. Take the skillet off the heat and stir in the rice.
Prepare the peppers
  1. Heat the oven to 375°F.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Arrange the peppers upright in a 9x13-inch baking dish.
Assemble and bake
  1. Spoon the filling into the peppers.
  2. Top the peppers with the cheese.
  3. Pour the water into the baking dish around the peppers and cover the dish tightly with foil.
  4. Bake for 35 minutes.
  5. Remove the foil and bake for 10 to 15 minutes, until the peppers are tender and the cheese is melted.
  6. Let the peppers rest for 5 minutes before serving.

Notes

For tender peppers with less crunch, make sure they sit upright in the water while baking. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is suitable. For a lower-carb option, swap the cooked white rice for cauliflower rice.