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Stuffed peppers have long been a beloved staple in many households, and for good reason. Their appeal lies in the endless customization options they offer. By using bell peppers as a vessel, you can create a nutritious meal that showcases a blend of flavors and textures. The sweetness of the bell peppers complements the savory filling, making each bite a delightful experience.

Easy Taco-Stuffed Bell Peppers for Busy Nights

Discover the perfect quick meal with Taco-Stuffed Bell Peppers! This delicious recipe brings together the bold flavors of tacos and the nutritious goodness of bell peppers, making it a hit for busy weeknights or casual gatherings. Packed with protein, fiber, and customizable for various dietary preferences, you can easily adapt the filling to suit your taste. Explore the blend of textures and vibrant colors in each bite for a satisfying and visually appealing dish that everyone will love!
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Ingredients
  

4 medium bell peppers (any color)

1 lb ground beef (or ground turkey for a lighter option)

1 cup cooked rice (white or brown)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 packet taco seasoning (or 2 tablespoons homemade)

1 cup salsa

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside with olive oil and place them upright in a baking dish.

      Cook the Meat: In a large skillet over medium heat, add the ground beef (or turkey). Season with salt and pepper. Cook until browned, breaking it up with a spatula. This should take about 5-7 minutes.

        Mix the Filling: Once the meat is cooked, drain excess fat if necessary. Add the cooked rice, black beans, corn, taco seasoning, and salsa to the skillet. Stir until all ingredients are well combined and heated through, about 3-5 minutes.

          Stuff the Peppers: Spoon the filling mixture generously into each bell pepper. Top each filled pepper with shredded cheese.

            Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the peppers are tender.

              Garnish and Serve: Remove the peppers from the oven. Let them cool slightly before serving. Garnish with fresh chopped cilantro and serve with a dollop of sour cream, if desired.

                Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings