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Taco stuffed bell peppers combine bright flavors with healthy ingredients. They are simple to make and fun to eat. This dish is great for a weeknight dinner or a cozy gathering. You can follow the full recipe for detailed steps. To make taco stuffed bell peppers, you will need: - 4 large bell peppers (any color) - 1 lb ground turkey or beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 packet taco seasoning - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar or Mexican blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream or Greek yogurt (for serving) You can swap ingredients to fit your taste or needs. Here are some ideas: - Use quinoa instead of rice for a healthier twist. - Swap ground turkey for chicken or even plant-based meat. - Try different beans, like pinto or kidney beans. - Use different cheese types, like pepper jack for a kick. - Replace sour cream with avocado or guacamole for a creamy touch. First, gather your bell peppers. I like using large ones for this recipe. Cut off the tops and remove the seeds. This makes space for the filling. Brush both the inside and outside with olive oil. Sprinkle a little salt and pepper for flavor. Place the peppers upright in a baking dish. This helps them stay steady while cooking. Next, heat the rest of the olive oil in a skillet. Add your ground turkey or beef. Cook it for about 5 to 7 minutes until it is browned. Stir in the taco seasoning, diced tomatoes, cooked rice, black beans, and corn. Mix everything well and let it simmer for about 5 minutes. This helps the flavors blend. Once heated through, remove the skillet from the heat. Then, stir in half of the shredded cheese until it melts into the filling. Now, it’s time to fill the peppers. Spoon the taco mixture into each bell pepper. Pack it in well so they are full. Top each pepper with the rest of the cheese. Cover the baking dish with aluminum foil. Bake in your preheated oven for 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. The peppers should be tender, and the cheese will be bubbly and golden. Let the peppers cool for a few minutes. Finally, garnish with fresh cilantro and serve with sour cream or Greek yogurt on the side. For the full recipe, check out the section on ingredients. Enjoy your Taco Stuffed Bell Peppers! To get the best bell peppers, choose ones that feel firm. They should have bright colors. Cut the tops off and remove the seeds. Brush the insides with olive oil. Sprinkle salt and pepper for flavor. Baking them covered helps them cook evenly. After 30 minutes, remove the foil. This gives the tops of the peppers a nice color. I love adding extra flavor to my taco mix. Try some fresh lime juice for a zesty kick. You can also add chopped onions or garlic to the meat. Fresh herbs like cilantro make a big difference. If you want heat, add jalapeños or spicy salsa. You can mix in some diced avocado for creaminess, too. One common mistake? Not cooking the filling enough. Make sure it’s hot before stuffing the peppers. Avoid overcooking the peppers, too. They should be tender but not mushy. If you stuff them too loosely, the filling can fall out. Lastly, don’t skip the cheese on top. It adds a wonderful flavor and keeps everything together. For more details, check out the Full Recipe. {{image_2}} You can easily make this dish vegetarian or vegan. Replace the meat with cooked lentils, quinoa, or a mix of mushrooms and zucchini. These options add great texture and flavor. For a vegan version, skip the cheese or use a dairy-free cheese. You can also add more veggies like spinach or bell pepper tops to fill the peppers. Change up the protein to fit your taste. Ground chicken or pork works well instead of beef or turkey. You can also use shredded rotisserie chicken for a quick option. If you're feeling adventurous, try using fish like tuna or salmon. Each protein gives a unique flavor to the dish. Adjust the heat level based on your preference. For a mild version, use sweet bell peppers and skip spicy seasonings. If you love heat, add chopped jalapeños or use spicy taco seasoning. You can also mix in some hot sauce or cayenne pepper. This way, everyone can enjoy taco stuffed bell peppers at any heat level! Find the full recipe for taco stuffed bell peppers and start cooking today! To keep your taco stuffed bell peppers fresh, let them cool first. Place the leftovers in an airtight container. They can stay in the fridge for up to four days. Make sure to keep any toppings, like sour cream, separate. Reheat the stuffed peppers in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes until hot. You can also use a microwave if you're in a hurry. Just place one pepper on a microwave-safe plate and heat for 2-3 minutes. You can freeze taco stuffed bell peppers for later meals. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. They can last in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge. Then, reheat as mentioned above. Enjoy this easy meal anytime! Yes, you can use different meats. Ground chicken or pork work well too. You could also try plant-based meat for a veggie option. Each will give a unique flavor to your Taco Stuffed Bell Peppers. To make Taco Stuffed Bell Peppers gluten-free, use gluten-free taco seasoning. Check ingredient labels on beans and rice. Most canned beans and rice are naturally gluten-free. This way, everyone can enjoy the dish! Serve your Taco Stuffed Bell Peppers with simple sides. A fresh salad pairs nicely. You could also add tortilla chips or guacamole. These sides will round out your meal and add extra crunch! A serving of Taco Stuffed Bell Peppers has about 300-400 calories. This can change based on the meat and cheese you use. For a lighter option, skip the cheese or use less meat. Enjoy! This blog post covered how to make tasty taco stuffed peppers. I shared key ingredients and gave you a full recipe overview. You learned about preparation and cooking steps, plus tips for the best results. We explored variations to suit your taste and storage info for leftovers. Taco stuffed peppers are fun to make and enjoy. You can mix flavors and adjust the recipe for your needs. Now, you'll have a delicious meal ready anytime you want!

- Taco Stuffed Bell Peppers

Discover the deliciousness of Taco Stuffed Bell Peppers, a perfect blend of flavor and nutrition! This easy recipe features vibrant bell peppers filled with ground turkey or beef, black beans, corn, and melty cheese, all seasoned to perfection. Ideal for a weeknight dinner or meal prep, these stuffed peppers are sure to impress. Click through for the full recipe and make your next meal a hit!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey or beef

1 cup cooked rice (white or brown)

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

1 cup corn (frozen or canned)

1 packet taco seasoning

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Brush the outsides and insides of the peppers with olive oil, sprinkle with salt and pepper, and place them upright in a baking dish.

      In a large skillet, heat the remaining olive oil over medium heat. Add the ground turkey or beef, cooking until browned and cooked through (about 5-7 minutes).

        Stir in the taco seasoning, diced tomatoes, cooked rice, black beans, and corn. Mix well and let it simmer for about 5 minutes until heated through.

          Remove the skillet from heat, then stir in half of the shredded cheese, mixing until melted.

            Spoon the taco mixture into each prepared bell pepper, packing it well.

              Top each stuffed pepper with the remaining cheese.

                Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

                  Once done, remove from the oven and let cool for a few minutes.

                    Garnish with fresh chopped cilantro and serve with sour cream or Greek yogurt on the side.

                      Prep Time: 15 min | Total Time: 60 min | Servings: 4