Taco Stuffed Bell Peppers
Cheesy, flavorful, and baked until bubbly — these Taco Stuffed Bell Peppers turn classic taco night into a warm, comforting oven meal.
If you love tacos but want something a little lighter and fun to serve, Taco Stuffed Bell Peppers are the perfect twist. Tender roasted peppers are filled with seasoned taco meat, fluffy taco rice, and melty cheese, then baked until everything comes together in one cozy, satisfying bite.
As the peppers soften in the oven, they soak up all those savory taco flavors, while the cheese melts into a bubbly, golden topping. It’s a great weeknight dinner, easy to prep ahead, and always a hit with the whole family.
🛒 Ingredient Overview (Why Each One Matters)
Bell Peppers (4–6)
Naturally sweet and sturdy, they hold the filling perfectly once softened.
Ground Beef (or preferred taco meat)
Provides hearty, savory taco flavor.
Taco Seasoning
Adds bold, familiar seasoning with no extra measuring.
Knorr Taco Rice
Brings seasoned rice flavor that ties the filling together.
Rotel Tomatoes (drained)
Adds moisture and a mild kick without overpowering.
Mexican Blend Cheese (1–1½ cups)
Melts beautifully and finishes the peppers perfectly.
👩🍳 Step-by-Step Cooking Instructions
⭐ Step 1: Prep the Peppers
Preheat oven to 350°F (175°C).
Cut the tops off the bell peppers and remove seeds.
If peppers don’t sit flat, slice them in half lengthwise.
Place peppers cut-side up in a baking dish and bake for 20 minutes to soften.
⭐ Step 2: Cook the Filling
Brown the taco meat in a skillet using your preferred taco seasoning until fully cooked.
Set aside.
Prepare the Knorr Taco Rice according to package directions.
⭐ Step 3: Mix the Filling
In a large bowl, combine:
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Cooked taco meat
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½ of the prepared taco rice
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Drained Rotel
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½ cup shredded Mexican cheese
Mix until well combined.
⭐ Step 4: Stuff the Peppers
Remove peppers from the oven and fill each one generously with the taco mixture.
Sprinkle remaining shredded cheese over the tops.
⭐ Step 5: Bake
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
⭐ Step 6: Serve
Remove from oven and serve warm.
❓ Frequently Asked Questions
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Can I use ground turkey instead of beef?
Yes — it works great. -
Do I have to pre-bake the peppers?
Yes — it ensures they’re tender, not crunchy. -
Is this spicy?
Mild, but use hot Rotel for extra heat. -
Can I use all the taco rice?
You can, but using half keeps the filling balanced. -
Can I make these ahead of time?
Yes — assemble, refrigerate, then bake. -
What cheese works best?
Mexican blend, cheddar, or Colby-Jack. -
Are these kid-friendly?
Very — familiar taco flavors. -
Can I freeze them?
Yes — freeze before baking. -
What sides go well with these?
Chips & salsa, salad, or corn. -
Can I add toppings after baking?
Absolutely — sour cream or avocado are great.
💡 Helpful Tips for Success
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Pre-bake peppers for best texture
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Drain Rotel well
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Don’t overstuff peppers
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Cover first to heat evenly
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Uncover to melt cheese
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Let rest before serving
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Customize spice level easily
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Use foil for easy cleanup
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Great for meal prep
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Comfort food with a twist
🧊 Storage & Reheating Tips
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Refrigerate leftovers up to 3 days
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Store in airtight containers
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Reheat in oven at 350°F
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Microwave works for single portions
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Add fresh toppings after reheating
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Freeze tightly wrapped peppers
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Thaw overnight before baking
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Cheese reheats well
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Best served warm
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Keeps flavor nicely
🔐 Recipe Secrets (Why This Works)
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Roasting peppers adds sweetness
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Taco rice boosts flavor fast
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Cheese binds the filling
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Foil keeps peppers moist
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Uncovering gives bubbly topping
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Balanced filling ratio
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Simple assembly
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Crowd-pleasing flavors
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Minimal prep
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Taco night reinvented
❤️ Why You’ll Love This Recipe
These Taco Stuffed Bell Peppers are warm, filling, and packed with everything you love about tacos — just baked into an easy, comforting dish. Perfect for busy nights, leftovers, or when you want taco flavors with a little extra structure.