Here is an overview of how to make the recipe. More detailed instructions with step-by-step photos are in the recipe card at the bottom of this post.
PREP – Preheat the oven to 375°F. Slice the tops off of each bell pepper. Use a spoon to scoop out the inside and seeds. If needed, you can rinse each one with water and then pat dry with paper towel.
PRE BAKE PEPPERS – Add the bell peppers to a baking dish where they will fit snugly together. Sprinkle each one with salt and pepper and a bit of olive oil. Cover the baking dish and bake for 20-25 minutes, or until bell peppers are tender when poked with a fork.
MAKE FILLING – While bell peppers are baking, you can make the filling. Add a bit of cooking oil to a large pot or skillet over medium-high heat. Add in the diced yellow onion and cook until it turns translucent about 1-2 minutes.
Next, brown the ground beef and add in the salsa, broth, taco seasoning and cumin. Stir everything together and gently scrape the bottom of the pan with a wood or silicone spatula. Cover the pot and let simmer until the rice cooks, about 10 minutes. Once rice is cooked, remove from heat and stir in 1/2 cup of the cheese.
ASSEMBLE AND BAKE – Remove the bell peppers from the oven and scoop the filling into each one. Sprinkle the last half of the shredded cheese on top and bake for 15-18 minutes. Bell peppers will have softened and browned edges. Add any toppings including sour cream, salsa or chopped green onions and serve.
Stuffed Bell Peppers
An all-in-one dinner with bell peppers, ground beef, rice, and cheese. Each bell pepper is roasted in the oven, then stuffed with a taco-flavored ground beef rice mixture, and topped with cheese.
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Prep Time: 15minutes minutesCook Time: 40minutes minutesTotal Time: 55minutes minutes Servings: 6 servings
Ingredients
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