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- 4 large bell peppers (red, yellow, or green) - 1 pound ground beef or ground turkey - 1 cup black beans, drained and rinsed - 1 cup corn, frozen or canned - 1 small onion, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (fresh or canned) - 1 packet taco seasoning - 1 cup shredded cheddar cheese - Salt and pepper to taste - Olive oil for cooking

Cheesy Taco Stuffed Bell Peppers for Dinner

Elevate your mealtime with these Cheesy Taco Stuffed Bell Peppers! This delicious recipe combines vibrant bell peppers with savory taco flavors and gooey cheese. Perfect for families or gatherings, they are easy to prepare and packed with wholesome ingredients like ground meat, beans, and fresh veggies. Bake them until bubbly for a satisfying dish that’s customizable to your taste. Try serving with a side salad or rice for a complete meal everyone will love!
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Ingredients
  

4 large bell peppers (choose from red, yellow, or green)

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

1 small onion, finely diced

2 cloves garlic, minced

1 packet (1 oz) taco seasoning mix

1 cup diced tomatoes (can be canned or fresh)

1 cup corn (fresh, frozen, or canned)

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

1 cup cooked rice (white or brown)

1 ½ cups shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Optional Toppings: Sour cream, diced avocado, fresh cilantro, sliced jalapeños, or salsa

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's ready for baking your stuffed peppers.

    Prepare the Bell Peppers: Carefully slice off the tops of the bell peppers and remove the seeds and membranes. Lightly coat the exterior of each pepper with a touch of olive oil, then stand them upright in a baking dish to hold their shape.

      Cook the Filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Sauté for about 3-5 minutes, or until the onion becomes translucent and aromatic.

        Brown the Meat: Add the ground beef (or turkey) to the skillet. Using a spatula, break the meat apart and stir occasionally. Cook for about 5-7 minutes until the meat is browned and no longer pink. Drain any excess fat if needed.

          Season and Combine: Stir in the taco seasoning, diced tomatoes, corn, black beans, and cooked rice. Mix thoroughly, allowing the blend to simmer for about 5-7 minutes. Taste and adjust the seasoning with salt and pepper as desired.

            Add Cheese: Remove the skillet from heat and fold in 1 cup of shredded cheese until it melts and fully incorporates into the mixture for that cheesy goodness.

              Stuff the Peppers: Utilizing a spoon, carefully fill each bell pepper with the cheesy taco mixture, pressing it down gently to pack it in. Sprinkle the remaining ½ cup of shredded cheese evenly over the tops of the stuffed peppers.

                Bake: Place the fully stuffed peppers in your preheated oven and bake uncovered for 25-30 minutes. The peppers should become tender, and the cheese should be bubbly and turn a lovely golden brown.

                  Serve: Once baked, allow the stuffed peppers to cool for a few minutes before serving. Add your choice of toppings for added flavor—sour cream, diced avocado, chopped cilantro, jalapeños, or a spoonful of salsa create delightful finishes.

                    Prep Time: 15 mins | Total Time: 50 mins | Servings: 4 servings

                      - Presentation Tips: Serve the bell peppers on a vibrant platter garnished with fresh cilantro sprigs and a bowl of toppings on the side for guests to customize their meal.