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Taco-stuffed bell peppers are a delightful and nutritious twist on traditional tacos. This innovative dish marries the vibrant flavors of your favorite taco fillings with the wholesome goodness of bell peppers, creating a colorful and satisfying meal. As a versatile recipe, taco-stuffed bell peppers can cater to various dietary preferences and can be easily customized to suit individual tastes. Whether you’re searching for a quick weeknight dinner or a fun dish to impress your guests, taco-stuffed bell peppers are sure to be a hit at the dinner table.

Taco-Stuffed Bell Peppers

Discover the delicious twist on tacos with taco-stuffed bell peppers! This nutritious dish combines vibrant bell peppers with your favorite taco fillings, creating a colorful, satisfying meal. Perfect for any occasion, you can easily customize the ingredients to fit various dietary needs, whether using ground meat or plant-based options. Learn about the preparation process, nutritional benefits, and creative variations for a fun and health-conscious dinner idea. Enjoy a flavorful bite that everyone will love!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef or turkey

1 cup cooked rice (white or brown)

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

1 cup corn (frozen or fresh)

1 cup salsa (your choice of heat)

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

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

    Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to allow them to stand upright. Place the peppers in a baking dish, cut side up.

      Cook the Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook for about 5-7 minutes until browned, breaking it apart with a spatula. Drain excess grease if necessary.

        Add Ingredients: To the skillet, add the cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, salt, and pepper. Stir well to combine all the ingredients. Continue cooking for another 5 minutes until everything is heated through.

          Stuff the Peppers: Spoon the taco mixture evenly into each bell pepper, pressing down gently to pack the filling.

            Top with Cheese: Sprinkle the shredded cheese evenly over the stuffed peppers.

              Bake: Cover the baking dish with aluminum foil (to prevent over-browning) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, if desired. Serve with lime wedges on the side for a zesty finish.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 bell peppers