Description
A delicious dinner idea featuring bell peppers stuffed with a cheesy taco rice filling.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried cilantro
- 1 tbsp minced garlic
- 10 oz can Rotel
- 8 oz can tomato sauce
- 1 1/2 cups beef broth
- 1 cup uncooked long grain white rice
- 1 cup shredded cheddar cheese
- 6 bell peppers, any color
- Fresh chopped cilantro (for serving)
- Sour cream (optional)
- Hot sauce (optional)
Instructions
- In a large skillet over medium-high heat, brown the ground beef with diced onion. Season with salt, black pepper, cayenne pepper, chili powder, ground cumin, and dried cilantro. Cook until beef is fully browned and onions are softened, then drain excess grease.
- Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet. Stir to combine, cover with a lid, reduce heat to medium-low.
- Cook covered for 15 to 20 minutes until rice is tender and liquid is absorbed.
- Stir in 1 cup shredded cheddar cheese until fully melted and incorporated into the rice mixture.
- While rice cooks, cut tops off bell peppers and remove seeds and membranes completely.
- Scoop the cheesy taco rice mixture into each bell pepper, filling generously.
- Place stuffed peppers in air fryer basket. Cook at 400°F for about 10 minutes until peppers are tender. Monitor to prevent over-browning; cook in batches if necessary.
- Sprinkle additional shredded cheddar cheese on top of each pepper and air fry for an additional 1 minute until cheese melts.
- Remove peppers and garnish with fresh chopped cilantro. Serve alongside sour cream and hot sauce as desired.
Notes
- For extra flavor, consider adding black beans or corn to the rice mixture.
- Feel free to use ground turkey or chicken as a healthier alternative to beef.
- These stuffed peppers can be made ahead of time and frozen before cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg