Taco Stuffed Peppers
Sweet bell peppers packed with taco beef, rice, and melted cheddar, taco night in a tidy self-serve package.
Ingredients (serves 4)
- 4 bell peppers
- 1 lb ground beef
- 1 cup rice
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 cup salsa
- 1.5 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 scallions
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Save this recipeInstructions
- 1
Preheat the oven to 400°F. Cook the rice according to package directions.
- 2
Halve the bell peppers lengthwise, remove the seeds, and arrange cut side up in a 9x13 baking dish.
- 3
Brown the beef in a skillet over medium-high heat, about 6 minutes, drain, then stir in chili powder, cumin, garlic powder, salsa, and the cooked rice.
- 4
Stuff the pepper halves with the beef and rice mixture and top with cheddar.
- 5
Add 1/4 cup water to the dish, cover with foil, and bake 25 minutes, then uncover and bake 5 more until the peppers are tender and the cheese is bubbling.
- 6
Top with sour cream and sliced scallions to serve.
