Taco-Stuffed Bell Peppers with Cilantro Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with seasoned taco beef and topped with melted cheese, served alongside zesty cilantro lime rice. This mexican-inspired tacos & burritos ready in about 50 minutes pairs ground beef, taco seasoning, small, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened.
  2. Step 2: Add 1 lb ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6-7 minutes. Stir in 2 tbsp taco seasoning and cook for another 2 minutes until fragrant.
  3. Step 3: In a bowl, mix 2 cups cooked white rice with 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Stuff each of the 4 large bell peppers with the seasoned beef mixture, then top each pepper with about 1/4 cup shredded cheddar cheese.
  5. Step 5: Place stuffed peppers upright in a baking dish and bake for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly.
  6. Step 6: Serve the stuffed peppers on a bed of the cilantro lime rice for a vibrant and balanced meal.

Frequently asked questions

How long does Taco-Stuffed Bell Peppers with Cilantro Lime Rice take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Stuffed Bell Peppers with Cilantro Lime Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.

Can I substitute ingredients in Taco-Stuffed Bell Peppers with Cilantro Lime Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Taco-Stuffed Bell Peppers with Cilantro Lime Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Taco-Stuffed Bell Peppers with Cilantro Lime Rice?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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