Mexican Stuffed Bell Peppers

These Mexican Stuffed Bell Peppers are sure to be a hit in your home! We’re currently trying to a eat a little more clean and healthy when possible, so the other night I made these and my not so veggie loving boyfriend had positive feedback on these!


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 green bell peppers
  • 1.25 lbs ground beef or turkey, browned
  • 1/4 onion, chopped
  • 2 garlic cloves
  • 1 10 ounce can Rotel
  • 2 tbsp taco seasoning
  • 2/3 cup beef broth
  • 1/2 cup steamed riced cauliflower {I actually used taco rice, not as healthy I know}
  • 1 1/2 cup shredded Mexican cheese
  • Small dash of cayenne


  1. Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9 X 13 casserole dish and microwave for 5 minutes. {Only 3 bell peppers actually fit in the pan I used.}
  2. Add ground beef/turkey, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain.
  3. Pop the steam bag of riced cauliflower {or any other type of rice you prefer} in the microwave.
  4. Add the Rotel, taco seasoning, beef broth, and 2/3 cup of riced cauliflower/rice. You can add more if you prefer.
  5. Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and the sauce thicken. If the sauce hasn’t reduced after 10 minutes, continue to simmer until it does.
  6. Scoop the ground beef/turkey mixture into the bell peppers.
  7. Sprinkle grated cheese on top. {cheese lovers over here!}
  8. Bake for 20 min in a 350 degree oven.


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