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5 from 1 vote

Taco Stuffed Beef and Mushroom Peppers

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6


  • 6 brightly colored bell peppers, washed, deseeded and caps removed
  • 1 lb. lean ground beef (93/7)
  • 1 package Monterey Mushroom’s Mexican Let’s Blend (Learn to make Let’s Blend at home!)
  • 1 cup steamed white or brown rice (I used a microwaveable pack for ease!)
  • 3/4 cup shredded Mexican cheese
  • Avocado and cilantro for garnish


  • Preheat oven to 375°.
  • While oven is preheating, trim the caps off the bell peppers and remove the stem/seeds. (KISS Tip– if you find an abundance of seeds coating the inside of the pepper, rinse the seeds out at the kitchen sink.)
  • Place peppers in a ceramic or glass baking dish. Pour 1 cup of water in the base of the dish, cover tightly with foil and bake for about 12 minutes.
  • While peppers are par-baking, prepare the meat and mushroom mixture by browning the ground beef over medium heat for 7-8 minutes or until no longer pink. Drain any grease and add 1 package of Mexican Let’s Blend, mixing together over low heat. Mix in the steamed rice.
  • Let peppers cool slightly (just so you don’t burn your hands) before sprinkling 1 tablespoon of shredded Mexican cheese at the bottom of each pepper. Begin to spoon the filling in each pepper; there should be just enough to fill to the top.*
  • Bake uncovered for an additional 20-23 minutes until peppers can be easily pierced with a fork and aren’t too al dente (no need to remove the water in the baking dish).
  • Remove from oven and let cool for 5 minutes before topping with avocado, cilantro or any of your favorite taco-style toppings**!


*If you have a little extra due to smaller peppers, you can pack the mixture in with a spoon or possibly make another pepper or two, but with the peppers I used there was just enough to fill 6 peppers.
**If you want to make a FAST corn salsa, simply mix 1 1/2 cups sweet corn (I use frozen and just let it thaw on the counter for 30 minutes) with 1 cup chopped tomato, 1/3 cup chopped cilantro and the juice of one lime in a small bowl and mix well!