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One of the most appealing aspects of Cheesy Taco Stuffed Bell Peppers is their versatility. The basic recipe can be customized to suit individual preferences and dietary needs, making it an excellent choice for families with diverse tastes. Whether you prefer beef, turkey, or a vegetarian alternative, the filling can be easily adapted. Additionally, you can include a variety of ingredients such as beans, rice, corn, and even different cheeses to create the perfect combination that your family will love.

Cheesy Taco Stuffed Bell Peppers

Discover a family-friendly dish that everyone will love with these Cheesy Taco Stuffed Bell Peppers. Bursting with flavor and vibrant colors, these peppers are filled with a delicious blend of seasoned meat, cheese, and wholesome ingredients. Easy to customize for various tastes and dietary needs, this recipe is perfect for weeknight dinners. Plus, it's nutritious and visually appealing, making it a fantastic addition to your dining table. Enjoy a meal that's as delightful to look at as it is to eat!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or turkey)

1 packet taco seasoning (about 1 oz)

1 cup cooked rice (white or brown)

1 cup canned black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup salsa

1 ½ cups shredded cheddar cheese (divided)

1 teaspoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil and sprinkle with a pinch of salt. Place them upright in a baking dish.

      Cook the Meat: In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

        Season the Meat: Stir in the taco seasoning according to the package instructions. Typically, this involves adding a little water to help distribute the seasoning evenly. Let it simmer for about 2 minutes.

          Mix Filling Ingredients: In a large bowl, combine the cooked meat mixture, cooked rice, black beans, corn, salsa, and 1 cup of shredded cheddar cheese. Mix well to combine, and season with salt and pepper to taste.

            Stuff the Peppers: Spoon the filling mixture into each prepared bell pepper, packing them tightly but leaving a little room at the top.

              Add Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top of the stuffed peppers.

                Bake: Cover the baking dish with aluminum foil (to keep the peppers moist) and place it in the preheated oven. Bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

                  Garnish and Serve: Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm with a dollop of sour cream on top, if you like.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4