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- 4 large bell peppers (any color) - 1 pound ground beef or ground turkey - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 packet taco seasoning - 1 cup shredded cheese (cheddar or Mexican blend) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) - Sour cream and salsa for serving (optional)

Simple Taco-Stuffed Bell Peppers for Families

Brighten up your dinner with Bell Pepper Fiesta Tacos, a colorful and nutritious meal that's easy to customize. Perfect for busy weeknights, these tacos feature a delicious filling of ground meat, rice, black beans, and corn, all stuffed into vibrant bell peppers. Enjoy the rich flavors enhanced by taco seasoning and melted cheese. Ideal for family gatherings or casual dinners, this recipe offers both health benefits and mouthwatering taste. Dive in and discover your new favorite taco night!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or turkey)

1 cup cooked rice (white or brown)

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

1 cup corn (canned, frozen, or fresh)

1 packet taco seasoning (about 1 oz)

1 cup shredded cheese (cheddar or Mexican blend)

1 cup salsa

1 tablespoon olive oil

Optional toppings: sour cream, avocado, chopped cilantro, diced tomatoes, or sliced jalapeños

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Prepare the Peppers: Carefully slice off the tops of each bell pepper, ensuring not to cut into the flesh of the pepper itself. Remove the seeds and membranes from the inside. Arrange the hollowed-out peppers upright in a greased baking dish for easy handling.

      Cook the Beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef (or turkey), using a spatula to break it apart as it cooks. Sauté the meat for approximately 5-7 minutes or until it is browned and fully cooked through, with no pink remaining.

        Season: After browning, drain any excess grease from the skillet. Stir in the taco seasoning, followed by the cooked rice, black beans, corn, and half of the salsa. Continue to cook for another 3-4 minutes, stirring to ensure everything is well combined and heated through.

          Stuff the Peppers: Take a spoon and fill each bell pepper with the flavorful beef and rice mixture. Press down gently as you fill to ensure they are stuffed to the top. Drizzle any remaining salsa over the stuffed peppers for added flavor.

            Add Cheese: Generously sprinkle the shredded cheese over each of the stuffed peppers, allowing it to create a delicious melty layer while baking.

              Bake: Cover the baking dish with aluminum foil to help steam the peppers. Place it in the preheated oven and bake for 30 minutes. After this, carefully remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.

                Serve: Once fully baked, carefully take the peppers out of the oven and allow them to cool slightly for a few minutes. Top them with your choice of optional toppings such as sour cream, sliced avocado, chopped cilantro, diced tomatoes, or jalapeños for an extra kick.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 4-6

                    - Presentation Tips: Serve the stuffed peppers on a vibrant platter, garnished with a sprinkle of fresh cilantro and a lime wedge for added zest.