Taco Stuffed Peppers – a delicious recipe with ground beef, taco seasoning, water, rice mix, butter, bell peppers. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef.
2
Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
3
Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
4
Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.
535
kcal
Calories
34
g
Fat
26
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound ground beef, 1 (1 ounce) package taco seasoning, 2 cups water, 1 (8 ounce) box Mexican rice mix, and more.
Yes, Taco Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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