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Taco Stuffed Bell Peppers have gained popularity as a delightful and healthy alternative to traditional tacos. This dish not only satisfies the cravings of taco enthusiasts but also offers a nutritious option for families and individuals seeking a meal that is both easy to prepare and packed with flavor. The concept is simple: colorful bell peppers are filled with a savory mixture reminiscent of classic taco fillings, making this recipe a standout choice for those who want to enjoy a beloved favorite while keeping their meals balanced and wholesome.

Crispy Taco Stuffed Bell Peppers

Discover a delicious twist on traditional tacos with these crispy Taco Stuffed Bell Peppers. This vibrant dish combines colorful bell peppers filled with a savory mixture reminiscent of classic taco flavors, offering a nutritious and satisfying meal for everyone. Easily customizable with various proteins and fillings, it caters to different dietary preferences. Enjoy a healthy and flavorful dinner that promises to impress your family and friends. Dive into this delightful recipe today!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef or turkey

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 1 ounce)

1 cup canned black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup cooked rice (white or brown)

1 cup salsa (mild, medium, or hot)

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream and avocado (for serving, optional)

Instructions
 

Preheat the Oven:

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

      Prepare the Bell Peppers:

        Cut the tops off of the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.

          Cook the Meat:

            In a large skillet over medium heat, add the remaining olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Then, add the ground beef or turkey to the skillet, breaking it apart as it cooks, until browned (about 5-7 minutes). Drain any excess fat.

              Season the Filling:

                Stir in the taco seasoning, black beans, corn, cooked rice, and salsa. Mix until well combined and heated through. Season with salt and pepper to taste.

                  Stuff the Peppers:

                    Spoon the taco mixture into each prepared bell pepper, packing it in tightly. Top each pepper with a generous sprinkle of shredded cheese.

                      Bake the Peppers:

                        Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

                          Serve:

                            Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with sour cream and avocado on the side, if desired.

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