Taco Rice Stuffed Bell Peppers
👩🍳 Step-by-Step Instructions:
- Preheat and Prep the Shells: Preheat your oven to 375°F (190°C). Slice your green bell peppers in half from stem to base. Carefully scoop out the ribs and seeds to create clean, hollow cups. Arrange the six halves hollow-side-up inside a white ceramic baking dish, exactly like the layout shown in the top-right pane of .
- Cook the Rice: Prepare your Knorr Taco Rice according to its package instructions. Once fluffy and fully cooked, set it aside.
- Brown the Protein: In a skillet over medium-high heat, brown your ground beef until completely cooked through. Drain any excess fat.
- Mix the Filling: In a large stainless steel mixing bowl, combine the cooked taco rice, the browned ground beef, and the entire can of Ro*Tel diced tomatoes (with its juices). Use a wooden spoon to fold the ingredients together until thoroughly combined, perfectly matching the savory, colorful filling mixture pictured in the bottom-left pane of .
- Stuff the Peppers: Generously spoon the beef and rice filling into your prepared green bell pepper halves. Press the filling down gently so they are completely packed to the brim.
- Add the Cheese Blanket: Blanket the top of each stuffed pepper with a handful of the shredded Mexican style blend cheese.
- Bake to Bubbly Perfection: Pour 2-3 tablespoons of water into the very bottom of the baking dish (around the peppers) to help them steam. Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the bell peppers are tender and the cheese is melted, golden, and bubbly.
- Garnish and Serve: Carefully remove the dish from the oven. Scatter a dusting of fresh chopped cilantro across the melted cheese to mirror the beautiful, finished presentation displayed in the bottom-right corner of . Serve warm and enjoy!
