Cream Cheese Stuffed Bell Peppers

Instructions

Preheat your oven to 350 degrees F
Brown the ground beef and drain grease, then return to the pan. Add taco seasoning, garlic powder and Rotel and stir together over low heat until combined. Remove from heat and set aside to cool to about room temperature.
Next slice each of your bell peppers in half and remove the core and seeds. Set aside.
Next add your cubed, softened cream cheese to a large bowl and beat on medium speed with a handheld mixer until whipped. Add your shredded cheese to the bowl and beat in.
Pour your beef mixture into the cream cheese mixture and fold together with a wooden spoon or hard spatula.
Place all of your bell peppers open side facing up on a baking sheet.
Evenly distribute the meat and cream cheese filling between all six bell peppers and bake for 20- 25 minutes.
*Optional – pop peppers in oven for approx 5 min before adding mixture to soften.

Here are some helpful cooking notes to enhance your experience while preparing and enjoying these delicious Cream Cheese Stuffed Bell Peppers:

Experiment with different types of peppers. Although this recipe calls for red, yellow, and orange bell peppers, feel free to use green bell peppers, mini bell peppers, or even jalapeño peppers for a spicier twist.
Play with the cheese. Swap out Colby Jack cheese for cheddar cheese, mozzarella cheese, pepper jack cheese, or Monterey Jack cheese to give your dish a different flavor profile.
Customize the filling. Get creative and add some extra ingredients to the filling, like green onions, Italian seasoning, black pepper, or a little bit of hot sauce.
Serve with toppings. Provide a variety of toppings like sour cream, guacamole, fresh basil, or lemon juice for your guests to personalize their stuffed peppers.
Prepare for meal prep. Double or triple the recipe to have a healthy, delicious appetizer or main course on hand for the whole week. Simply store the leftovers in airtight containers and reheat as needed.

Ingredients