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Taco-Stuffed Bell Peppers are a delightful twist on traditional tacos, seamlessly merging the vibrant flavors of Mexican cuisine with the nutritional benefits of bell peppers. This dish offers a visually appealing presentation and a medley of textures and tastes, making it a crowd-pleaser for family dinners or gatherings with friends. Not only are Taco-Stuffed Bell Peppers delicious, but they are also incredibly versatile. You can customize them to suit a variety of dietary needs, whether you're a meat lover, vegetarian, or vegan.

Taco-Stuffed Bell Peppers

Discover a fresh twist on tacos with Taco-Stuffed Bell Peppers! This vibrant dish blends flavorful taco fillings with nutritious bell peppers, making it a crowd-pleaser for any occasion. Packed with customizable options for meat lovers, vegetarians, or vegans, these stuffed peppers are not only delicious but also versatile. Learn how to prepare a mouthwatering meal that’s healthy and satisfying, perfect for family dinners or gatherings. Explore the benefits of various ingredients and enjoy a culinary experience that delights your taste buds!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or turkey or plant-based alternative)

1 cup cooked rice (white or brown)

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

1 cup corn (canned, frozen, or fresh)

1 cup salsa (mild, medium, or spicy)

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 teaspoon cumin

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup chopped fresh cilantro (optional)

Salt and pepper to taste

Sour cream and avocado for serving (optional)

Instructions
 

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

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, trim the bottoms slightly to help them stand upright.

      Cook the Filling: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Once browned, drain the excess fat.

        Add Ingredients: Stir in the cooked rice, black beans, corn, salsa, taco seasoning, garlic powder, cumin, salt, and pepper. Mix until well combined and heated through (about 5 minutes). Remove from heat.

          Stuff the Peppers: Carefully spoon the taco mixture into each bell pepper until they are generously filled. Place the stuffed peppers in a baking dish, standing upright.

            Top with Cheese: Sprinkle the shredded cheese evenly over the top of each stuffed pepper.

              Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden brown.

                Garnish & Serve: Once baked, remove from the oven and allow to cool slightly. Garnish with chopped cilantro and serve with sour cream and avocado on the side, if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings