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Taco Stuffed Bell Peppers represent a delightful fusion of two beloved culinary traditions. This dish combines the bold, zesty flavors of traditional tacos with the wholesome goodness of fresh bell peppers, creating a meal that is not only delicious but also packed with nutrients. The appeal of Taco Stuffed Bell Peppers lies in their versatility; they can be tailored to accommodate various dietary preferences, making them an excellent choice for families and gatherings. Whether you're a meat lover, a vegetarian, or someone looking for a gluten-free option, these stuffed peppers can easily satisfy your cravings.

Easy Taco Stuffed Bell Peppers for Dinner

Discover the delightful fusion of flavors with Taco Stuffed Bell Peppers! This nutritious meal option combines fresh bell peppers with traditional taco ingredients, making it a versatile choice for any dietary preference. Packed with vitamins and easy to prepare, they are perfect for busy weeknights or gatherings. Customize with your favorite proteins, grains, and spices for a mouthwatering dish that the whole family will love. Enjoy a healthy, colorful, and satisfying meal today!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef (or turkey for a lighter option)

1 cup cooked rice (white, brown, or cauliflower rice)

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

1 cup corn (fresh, frozen, or canned)

1 packet taco seasoning (about 1 oz)

1 cup salsa (mild or spicy, to taste)

1 cup shredded cheese (cheddar, Monterey jack, or a blend)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional toppings: sour cream, avocado, jalapeños

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them upright in a baking dish.

    Cook the Filling: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat if necessary.

      Mix It All Together: Stir in the cooked rice, black beans, corn, taco seasoning, garlic powder, onion powder, salsa, and half of the shredded cheese. Cook for another 5-10 minutes until everything is heated through and well combined. Taste and season with salt and pepper as needed.

        Stuff the Peppers: Generously fill each bell pepper with the taco mixture, packing it down slightly to fit as much filling as possible.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and sprinkle the remaining shredded cheese on top of each stuffed pepper. Return to the oven uncovered and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

            Garnish and Serve: Once done, remove the stuffed peppers from the oven. Let them cool for a few minutes before garnishing with fresh cilantro. Serve with optional toppings like sour cream, avocado, or jalapeños.

              Prep Time, Total Time, Servings:

                15 minutes | 50 minutes | 4 servings