Bell Peppers Stuffed with Taco Rice

stuffed bell peppers

I finally found something I’m better at than my husband, well besides cooking that is. It’s Candy Crush, and I”m addicted to this stupid little tetris knockoff iPhone game. I know I should be proud that I’m better than him at anything else, but either I married a very smart athletic man, or I’m really dumb and uncoordinated. I’ll hope the later isn’t true.

And I should add that my husband is actually a great cook, when he has a recipe to follow, but he can’t through together something awesome like most of us ladies can on the fly. Throwing together cute, delicious meals is what I love to do, like these little stuffed red bell peppers.

rice filled bell peppers

I cooked up some taco rice, which is basically a Mexican dirty rice, stuffed my bell peppers with it, and added some shredded cheese. These are so simple and a great way to introduce vegetables to your kids that aren’t chopped up so fine they can’t see them.

The rice is made with ground beef, some veggies (onion, bell pepper, corn and tomatoes) and a packet of Old El Paso Taco Seasoning mix. You could also add beans or even substitute the ground beef for beans. I made this rice in my Zojirushi rice cooker, but you could also make it on the stovetop.

bell peppers on white plate

recipe photo

Yield: Serves 4

Bell Peppers Stuffed with Taco Rice

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5.00 stars (1 reviews)
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1 lb ground beef
1/3 cup chopped onions
1/4 cup chopped bell pepper
1 envelope (1 oz) Old El Paso® taco seasoning mix
1 (15 oz can) chopped tomatoes
2 cups water
1 cup corn kernels
2 cups white rice
4 large bell peppers, halved and seeds removed
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped freshly chopped cilantro
1/4 cup chopped spring onions


Heat skillet over medium heat. Add ground beef, onions and bell peppers. Cook until beef is browned and vegetables are tender. Add Old El Paso® taco seasoning mix and chopped tomatoes. Add tomatoes, water and corn. Add rice. Mix well and turn to a simmer. Cover and simmer for 20 - 25 minutes, or until al the liquid is absorbed and rice is tender.

Heat oven to 400°. Spoon rice mixture spooned into bell pepper halves. Arrange bell peppers on a baking sheet. Combine both shredded cheeses and sprinkle peppers with shredded cheese. Bake for 20 - 30 minutes, or until bell peppers are tender and cheese has melted. Garnish with fresh cilantro and spring onions.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This recipe sponsored by Old El Paso. All opinions 100% mine.

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  7 Responses to “Bell Peppers Stuffed with Taco Rice”

  1. Paula - bell'alimento — October 9, 2013 @ 12:34 pm

    Looks great Angie, this would be a great dinner during out busy school week.

  2. Tanya — October 9, 2013 @ 2:08 pm

    Looks good. I’m making something very similar to this for dinner but its on a potato instead of a bell pepper. Bell peppers would deffinitely be a lighter choice.

  3. Linda Cottrell — October 9, 2013 @ 2:50 pm

    Does not show how much rice in the recipe ???

    • Angie McGowan — October 9, 2013 @ 3:26 pm

      post is updated, sorry about that!

  4. Sommer @ ASpicyPerspective — October 10, 2013 @ 8:51 am

    Looks delicious, Angie! Great weeknight meal!

  5. Brenda @ a farmgirl's dabbles — October 11, 2013 @ 8:54 am

    My family LOVES red bell peppers – this looks like something I need to make!

  6. mary ballerin — November 10, 2013 @ 2:51 am

    It got cold then hot then cold this summer, my bell pepper plants got confused, they had more peppers growing on them in October than they did all summer. I take the container inside the patio doors at night, put it on a little plant dolly so that the yummy peppers can mature. My little girl pug, Tilly, apparently got the munchies one night last week, she pulled four baby peppers off of the plants and pushed the pot off of its dolly. The racket made me investigate, two pugs eating something on the couch blanket confirmed my suspicions. So, I was looking at mostly red, medium-size peppers growing in a large container, now on my kitchen table, trying to decide whether to stuff them, or slice and freeze. This is my answer, thank you! I have a small bag of locally-grown sweet corn in the freezer, all I need to buy is the cheese. And I have a Zojirushi too. 🙂

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