4 green bell peppers
1 lb taco meat (use whatever taco seasoning you like)
1 package Knorr Taco Rice
1 drained can Rotel
1 cup Shredded Mexican Cheese (divided)
Preheat oven to 350°. I prefer to cut the tops off of my bell peppers, but if the bottoms aren’t flat I cut them in half (as pictured) then I remove the seeds and place bell peppers in a dish (cut side up) and let peppers bake for 20 minutes while I prepare everything else.
Get your taco meat ready and cook Knorr Taco Rice according to package directions.
Combine taco meat, half of the Knorr Taco rice (my kids usually eat the other half by itself), drained rotel, and 1/2 cup of shredded cheese. Remove bell peppers from oven and stuff with taco meat mixture. Top with remaining cheese and cover dish with aluminum foil. Bake for 20 minutes covered and 10 minutes uncovered then they’re ready to eat!
