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Welcome to a culinary adventure that combines vibrant flavors and nutritious ingredients in a delightful package! The Cheesy Taco Stuffed Bell Peppers are not only visually stunning but also a delicious meal option that caters to a variety of dietary preferences. Imagine a hearty filling of seasoned meat, rice, and beans, all encased in a colorful bell pepper, topped with melted cheese—what’s not to love?

Cheesy Taco Stuffed Bell Peppers

Discover the delightful world of Cheesy Taco Stuffed Bell Peppers, a colorful and nutritious dish that your family will love. Packed with seasoned meat, rice, beans, and topped with melted cheese, these versatile stuffed peppers cater to various dietary needs, allowing for easy customization. Perfect for weeknight meals or impressing guests, this wholesome recipe combines essential vitamins with delicious flavors, making it a satisfying addition to your culinary repertoire. Enjoy a tasty, healthy meal that’s as easy to make as it is to savor!
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Ingredients
  

4 large bell peppers (any color)

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

1 cup cooked rice (white or brown)

1 cup black beans (canned, rinsed and drained)

1 cup corn (canned or frozen)

1 taco seasoning packet (or homemade blend)

1 cup salsa (mild or spicy, depending on your preference)

1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

½ cup chopped onion

2 cloves garlic, minced

Salt and pepper to taste

Fresh cilantro (for garnish)

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. If desired, you can lightly roast them in a pan for about 5 minutes to soften.

      Cook the Meat: In a large skillet over medium heat, add a splash of oil and sauté the chopped onion until translucent. Add minced garlic and cook for another 30 seconds. Then, add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and taco seasoning.

        Mix the Filling: Remove the skillet from heat and stir in the cooked rice, black beans, corn, half of the shredded cheese, and salsa until evenly combined.

          Stuff the Peppers: Carefully spoon the filling into each prepared bell pepper, packing it lightly. Place the stuffed peppers upright in a baking dish.

            Add Cheese: Sprinkle the remaining shredded cheese on top of each stuffed pepper.

              Bake: Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro. Serve hot with extra salsa or sour cream on the side.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4