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Stuffed peppers have long been a beloved dish for their versatility and the ease with which they can be customized to suit various tastes and dietary needs. From classic Italian rice-stuffed versions to Mediterranean-inspired recipes, the concept of filling a vibrant pepper with a flavorful mixture has made it a staple in kitchens around the world. Among these variations, Crispy Taco Stuffed Bell Peppers stand out, offering a delightful blend of taco flavors wrapped in a nutritious, colorful package. This dish not only satisfies cravings for savory tacos but also provides a healthier alternative that incorporates the wholesome goodness of bell peppers.

Crispy Taco Stuffed Bell Peppers

Discover a delicious twist on a classic with these Crispy Taco Stuffed Bell Peppers! This vibrant dish combines the flavors of tacos in a nutritious bell pepper, making it a healthier alternative that doesn’t compromise on taste. Packed with protein from ground meat and black beans, and rich in vitamins from colorful peppers, this recipe is perfect for quick weeknight dinners. It's easy to customize, so get creative with your preferred fillings and toppings! Enjoy a satisfying meal that your whole family will love.
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef or turkey

1 small onion, finely diced

2 cloves garlic, minced

1 packet taco seasoning (approximately 1 ounce)

1 cup canned black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup cooked rice (choose white or brown)

1 cup salsa (select mild, medium, or hot based on your preference)

1 cup shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream and avocado (optional toppings for serving)

Instructions
 

Preheat the Oven:

    Begin by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

      Prepare the Bell Peppers:

        Carefully cut the tops off the bell peppers, discarding the stem and seeds inside. Gently remove any white membranes. Lightly coat the outer surface of each pepper with a brush of olive oil, then position them upright in a baking dish.

          Cook the Meat:

            In a large skillet set over medium heat, pour in the remaining olive oil. Add the diced onion and sauté until it turns translucent, around 3-4 minutes. Incorporate the minced garlic and cook for an additional minute or until you can smell the aroma. Next, add the ground beef or turkey, stirring to break it apart while it browns, which should take about 5-7 minutes. If there’s excess fat after cooking, drain it off.

              Season the Filling:

                Once the meat is well-cooked, stir in the taco seasoning along with the black beans, corn, cooked rice, and salsa. Mix everything together until fully combined and heated through. Taste the mixture and season with salt and pepper according to your preference.

                  Stuff the Peppers:

                    Generously fill each of the prepared bell peppers with the taco mixture, pressing it down slightly to pack it in. Finish each pepper by topping them with a generous amount of shredded cheese.

                      Bake the Peppers:

                        Cover the baking dish with aluminum foil to keep moisture in, and place it in the preheated oven. Bake for 25 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese has melted and is bubbly, and the peppers are tender to the touch.

                          Serve:

                            After baking, take the stuffed peppers out of the oven and allow them to cool for a few minutes. Garnish the tops with fresh chopped cilantro. Serve the peppers warm with optional sides of sour cream and avocado for added creaminess.

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