Ingredients
- 4 green bell peppers
- 1 lb ground meat (beef, turkey, or whatever you like)
- Taco seasoning of choice
- 1 package Knorr Taco Rice
- 1 can Rotel, drained
- 1 cup shredded Mexican-blend cheese, divided
Instructions
- Preheat your oven to 350°F.
Prep the bell peppers:
- I usually cut the tops off, but if the bottoms won’t sit flat, cut them in half lengthwise (like pictured).
- Remove the seeds and place the peppers cut-side up in a baking dish.
- Bake for 20 minutes while you prepare the filling.
- Cook the taco meat with your favorite taco seasoning.
- Prepare the Knorr Taco Rice according to the package directions.
- In a large bowl, mix together:
Cooked taco meat
- Half of the cooked taco rice (my kids usually eat the rest on the side)
- Drained Rotel
- ½ cup shredded cheese
- Take the peppers out of the oven and fill them with the taco mixture.
- Sprinkle the remaining cheese on top.
- Cover the dish with aluminum foil and bake for 20 minutes covered, then 10 minutes uncovered.
- They’re hot, cheesy, and ready to enjoy!
