Creamy Taco Stuffed Bell Peppers offer a delightful twist on the classic stuffed pepper recipe, infusing it with the zesty flavors of a taco while adding a creamy,
cheesy element that elevates the dish to new heights. These stuffed peppers are a symphony of textures and flavors, combining tender bell peppers, seasoned ground meat, creamy cheese, and a medley of vibrant toppings to create a mouthwatering meal that’s sure to impress.
But what truly sets Creamy Taco Stuffed Bell Peppers apart is the addition of a luscious, creamy component. A sprinkle of shredded cheese on top adds a gooey, melty finish that brings everything together in a harmonious union of flavors.
The stuffed peppers are then baked until the peppers are tender and the cheese is golden and bubbly, creating a tantalizing aroma that fills the kitchen and beckons diners to the table.
Before serving, a sprinkling of fresh herbs such as cilantro or green onions adds a pop of color and freshness, while optional toppings such as diced tomatoes, avocado slices, or a drizzle of salsa provide the perfect finishing touch.
With their irresistible combination of creamy, cheesy goodness and zesty taco flavors, Creamy Taco Stuffed Bell Peppers are sure to become a favorite in your household, offering a satisfying and flavorful meal that will leave everyone coming back for more.
Ingredients:
- 4 Bell Peppers (Yellow, Red, Orange)
- 1 lb Ground Beef
- 1 packet Taco Seasoning
- 8 oz Cream Cheese, softened
- 1 tbsp Garlic Powder
- 10 oz Rotel (1 can)
- 1 cup Cheese (Colby Jack), shredded
Instruction:
Preheat your oven to 350 degrees F.
Brown the ground beef and drain grease, then return to the pan. Add taco seasoning, garlic powder, and Rotel, stirring together over low heat until combined. Set aside to cool to about room temperature.
Slice each bell pepper in half and remove the core and seeds.
Add your cubed, softened cream cheese to a large bowl and beat on medium speed with a handheld mixer until whipped. Add your shredded cheese to the bowl and beat in.
Pour your beef mixture into the cream cheese mixture and fold together with a wooden spoon or hard spatula.
Place all of your bell peppers open side facing up on a baking sheet.
Evenly distribute the meat and cream cheese filling between all bell pepper halves and bake for 20-25 minutes.