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Flavorful Taco-Stuffed Bell Peppers Recipe with Easy Zesty Mexican Rice

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A quick and easy recipe featuring taco-seasoned ground beef stuffed in bell peppers, paired with zesty Mexican rice. Perfect for weeknight dinners, this flavorful dish balances savory, spicy, and fresh flavors with a cheesy topping.

Ingredients

Scale
  • 4 large bell peppers, any color (red or yellow preferred)
  • 1 lb (450g) ground beef, lean or regular (can substitute ground turkey or chicken)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons taco seasoning (homemade or store-bought)
  • 1 cup (240ml) canned diced tomatoes, drained slightly
  • 1/2 cup (130g) black beans, rinsed and drained (optional)
  • 1 cup (100g) shredded cheddar cheese (can mix with Monterey Jack)
  • 1 1/2 cups (280g cooked) long-grain white or brown rice
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings: sour cream, sliced jalapeños, avocado slices, salsa

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice tops off bell peppers and remove seeds and membranes. Set aside.
  3. If making rice from scratch: rinse 1 cup (185g) long-grain rice until water runs clear. In a medium pot, combine rice, 2 cups (480ml) chicken or vegetable broth, 1/4 cup (60ml) tomato sauce, 1 teaspoon cumin, 1/2 teaspoon chili powder, and a pinch of salt. Bring to boil, reduce heat to low, cover and cook 18-20 minutes until liquid is absorbed. Fluff with fork and stir in lime juice and cilantro. Set aside.
  4. Heat olive oil in large skillet over medium heat. Cook chopped onion until soft and translucent, about 3-4 minutes. Add garlic and cook 30 seconds until fragrant.
  5. Add ground beef, break up with spatula, and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
  6. Stir in tomato paste and taco seasoning. Add diced tomatoes and black beans if using. Cook 3-4 minutes to meld flavors. Adjust salt and pepper to taste.
  7. In a large bowl, mix cooked rice with beef mixture thoroughly.
  8. Stuff each bell pepper with filling, packing lightly but not overflowing. Place upright in baking dish.
  9. Sprinkle shredded cheddar cheese evenly over each stuffed pepper. Cover loosely with foil and bake 25 minutes.
  10. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden and peppers are tender but not mushy.
  11. Let cool 5 minutes before serving. Garnish with optional toppings like sour cream, jalapeños, or avocado slices.

Notes

Do not rush browning the beef to develop flavor. Drain excess fat to avoid soggy peppers. Cut pepper tops straight for stability; slice a small sliver off bottom if needed. Use broth for cooking rice to enhance flavor. Adjust taco seasoning saltiness as needed. If peppers are too firm after baking, bake a few more minutes. Add splash of beef broth to filling if dry before baking.

Nutrition

Keywords: taco stuffed peppers, Mexican rice, ground beef recipe, easy weeknight dinner, stuffed bell peppers, zesty rice, taco seasoning, cheesy stuffed peppers

Find it online: https://wigglebite.com/flavorful-taco-stuffed-bell-peppers-recipe-with-easy-zesty-mexican-rice/