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- 4 large bell peppers (any color) - 1 pound ground beef or turkey - 1 cup cooked rice (white, brown, or cauliflower) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup salsa - 1 packet taco seasoning (or homemade) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional)

Quick Taco Stuffed Bell Peppers

Discover the joy of cooking with Zesty Taco Stuffed Bell Peppers, a delightful dish that combines vibrant bell peppers with a savory taco filling. This colorful meal is not only visually appealing but also customizable to fit various dietary preferences—perfect for families! With options like ground beef, turkey, or vegetarian choices, everyone will enjoy it. Whip up this tasty recipe and bring fun and flavor to your dinner table tonight!
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Ingredients
  

4 large bell peppers (any color you prefer: red, yellow, green, or orange)

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

1 cup cooked rice (choose white, brown, or cauliflower rice for a low-carb twist)

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

1 cup corn (use canned or frozen, according to your preference)

1 packet taco seasoning (approximately 1 oz)

1 cup salsa (your choice of store-bought or homemade)

1 cup shredded cheese (such as cheddar, Monterey Jack, or a cheese blend)

1 tablespoon olive oil

Salt and pepper to taste

Optional toppings: sour cream, diced avocado, chopped cilantro, lime wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so it’s ready when you’re finished preparing the peppers.

    Prepare the Bell Peppers: Slice the tops off each bell pepper and carefully remove the seeds and membranes. Lightly brush the outer surfaces with olive oil and season the insides with salt and pepper. Stand the peppers upright in a baking dish, ensuring they fit snugly and stay upright.

      Cook the Meat: In a large skillet over medium heat, add your chosen ground meat (beef or turkey). Cook it until it’s nicely browned and no longer pink, breaking it into smaller pieces with a spatula as it cooks, which should take about 5-7 minutes.

        Combine Ingredients: After the meat is cooked, drain any excess fat from the skillet. Stir in the cooked rice, black beans, corn, taco seasoning, and half of the salsa. Mix thoroughly and cook until everything is well incorporated and heated through, approximately 3-5 minutes.

          Stuff the Peppers: Use a spoon to generously fill each bell pepper with the taco mixture, packing it down gently to ensure they’re well-filled.

            Top with Salsa and Cheese: Pour the remaining salsa evenly over the stuffed peppers. Then, sprinkle the shredded cheese generously on top for that delicious cheesy goodness.

              Bake: Cover the baking dish tightly with foil. Place it in the preheated oven and bake for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

                Serve: Once done, carefully remove the dish from the oven and allow the peppers to cool for a few minutes. Serve hot, garnished with your choice of toppings such as sour cream, sliced avocado, chopped cilantro, and wedges of lime.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                    Enjoy a delightful, zesty meal that's as vibrant in flavor as it is in color!