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Stuffed peppers have long been a beloved dish in many households, celebrated for their versatility and ability to pack a variety of flavors into a single, colorful package. From Italian-inspired recipes to Mediterranean variations, the stuffed pepper concept allows home cooks to experiment with different fillings while ensuring a delightful presentation. Among these, Zesty Taco-Stuffed Bell Peppers stand out, combining the robust flavors of a classic taco with the wholesome goodness of fresh vegetables. This dish not only appeals to the palate but also offers a convenient, all-in-one meal option that can please the entire family.

Quick Taco-Stuffed Bell Peppers for Dinner

Discover the vibrant flavors of Zesty Taco-Stuffed Bell Peppers, a delightful one-pan meal that's perfect for any family dinner or gathering. These bell peppers are filled with a savory blend of seasoned beef or turkey, black beans, corn, and rice, all enhanced by taco seasoning. Nutrient-packed and visually appealing, they offer a balanced meal rich in vitamins and protein. Quick to prepare and fully customizable, they’re sure to become a new family favorite!
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Ingredients
  

4 large bell peppers (any color)

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

1 cup cooked rice (white or brown)

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

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa (choose between mild, medium, or hot based on your heat preference)

1 tablespoon taco seasoning (either store-bought or homemade)

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

1 tablespoon olive oil

¼ cup chopped fresh cilantro (optional, for garnish)

Sour cream and sliced jalapeños (optional, for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it's heated through before the peppers go in.

    Prepare the Bell Peppers: With a sharp knife, carefully slice off the tops of the bell peppers and remove the seeds and any white membranes inside. For stability, slice a small portion off the bottom of each pepper if they won’t stand upright. Arrange them in a baking dish standing up.

      Cook the Filling: In a large skillet, heat the olive oil over medium heat. Once hot, add the ground beef. Cook for about 5-7 minutes, breaking it up with a spatula, until the meat is browned and fully cooked. If there's excess fat, drain it from the skillet.

        Combine Ingredients: Reduce the heat to low and stir in the cooked rice, rinsed black beans, corn, salsa, and taco seasoning into the browned meat. Stir together for about 3-5 minutes until the mixture is thoroughly combined and heated through.

          Stuff the Peppers: Using a spoon, generously fill each bell pepper with the taco mixture, pressing it down lightly to pack it in. Once each pepper is filled, sprinkle a generous layer of shredded cheese on top.

            Bake: Cover the baking dish with aluminum foil and place it in the oven. Bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and a light golden color.

              Garnish and Serve: Allow the stuffed peppers to cool for a few minutes once they are done baking. Garnish with freshly chopped cilantro, and if desired, serve with sour cream and sliced jalapeños for an added kick.

                Enjoy: Dive into your vibrant, flavorful taco-stuffed bell peppers—packed with deliciousness and nutrition. They make for a fantastic quick dinner option that everyone will enjoy!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4