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Taco Stuffed Peppers

5 from 1 vote
Course Main Course
Servings 6 people


  • 1 lb. Ground Beef
  • 5-6 Bell Peppers (Any colors you like will work)
  • 2 cups Cooked Spanish Rice
  • 1 can (Rotel) Diced Tomatoes & Green Chilies
  • 2 cups Shredded Cheese
  • 1 small Yellow Onion Chopped
  • 1 packet Taco Seasoning
  • Optional Toppings: Sour cream, Green Onions, Avocado, Diced tomatoes


  • Preheat oven to 350 degrees.
  • In a medium-size skillet, sauté ground beef and onions. Once cooked, add in the rice, diced tomatoes, taco seasoning, and 1 ½ cups of cheese. Mix well and set aside.
  • Prepare the peppers by cutting off the tops and taking out the seeds. Rinse and place into your iron skillet.
  •  Fill each pepper with the meat and rice mixture. Add about an inch of water to the iron skillet. This will prevent the peppers from sticking to the pan.
  •  Place in oven and cook for 30-35 minutes. Take out of the oven and sprinkle the remaining cheese on the top of each one. Place back in the oven for 3-5 minutes or until cheese is melted.
  • Serve with any additional toppings and Enjoy!