THE RECIPE JOURNAL · Main Course
Taco-Style Stuffed Peppers
These vibrant stuffed peppers are packed with zesty taco flavors and a hearty filling that's sure to satisfy. Perfect for a quick weeknight dinner, they bring a fun twist to a classic favorite.
FROM THE KITCHEN • Taco-Style Stuffed Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Drain off any excess grease, then stir in the taco seasoning until everything is well coated.
02
Step 2
Next, combine the water, Mexican rice mix, and butter in a saucepan and bring it to a boil. Let it boil for about a minute, then cover the pan, turn the heat down to low, and let it simmer until the water is fully absorbed, which should take around 25 minutes. Once the rice is cooked, mix the seasoned beef into the rice.
03
Step 3
While the rice and beef are cooking, bring a pot of water to a boil and blanch the green bell peppers for about 5 minutes until they’re just starting to soften. Drain them well.
04
Step 4
Now, stuff each pepper with the beef and rice mixture and place them upright in a baking dish. Pour ranch dressing over the peppers, then sprinkle a generous amount of Mexican cheese blend on top.
05
Step 5
Pop the dish into a preheated oven and bake until the peppers are tender and the cheese is melted and bubbly, about 45 to 50 minutes. Let them cool slightly before serving, and enjoy!
Why you’ll love it
These stuffed peppers are a fun twist on classic tacos. They combine fresh vegetables with savory meat and spices all in one colorful dish. It’s a great way to enjoy bold flavors while keeping things healthy and satisfying.
How to serve
Serve with a side of guacamole or a fresh salsa for extra zest. A simple green salad or rice can balance the meal nicely. For a creamy touch, dollop some sour cream or Greek yogurt on top.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep peppers tender. You can also freeze portions for up to 2 months; thaw overnight before reheating.
