Taco Stuffed Bell Peppers

Ingredients:

• 4 green bell peppers
• 1 lb taco-seasoned meat (use your preferred taco seasoning)
• 1 package Knorr Taco Rice
• 1 can Rotel, drained
• 1 cup shredded Mexican cheese (divided)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Bell Peppers:
   • If the bottoms of the bell peppers are flat, cut the tops off. If not, slice them in half lengthwise.
   • Remove the seeds and place the peppers cut side up in a baking dish.
   • Bake the bell peppers for 20 minutes to soften them while you prepare the filling.
3. Cook Taco Meat and Rice:
   • Prepare the taco meat according to your chosen recipe or seasoning packet instructions.
   • Cook the Knorr Taco Rice according to the package directions.
4. Mix Filling: In a bowl, combine the cooked taco meat, half of the prepared Knorr Taco Rice (you can save the other half for another use), the drained Rotel, and 1/2 cup of shredded Mexican cheese.
5. Stuff Peppers: Remove the bell peppers from the oven. Fill each pepper with the taco meat mixture.
6. Bake:
   • Top the stuffed peppers with the remaining shredded cheese.
   • Cover the dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Enjoy your flavorful and hearty taco stuffed bell peppers!