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Stuffed peppers have long been a cherished dish across various cuisines, celebrated for their colorful presentation and hearty flavors. From traditional Italian stuffed peppers filled with rice and herbs to the Greek variant featuring feta and olives, the concept of filling vibrant vegetables with a delightful mixture has taken many forms. In this article, we’ll delve into a modern twist on this classic recipe: Quick Taco-Stuffed Bell Peppers. This dish combines the beloved flavors of tacos with the wholesome goodness of bell peppers, making it a delicious, healthy, and easy-to-make meal for any occasion.

Quick Taco-Stuffed Bell Peppers for Families

Savor the deliciousness of Quick Taco-Stuffed Bell Peppers, a healthy and easy meal perfect for any occasion. This recipe combines vibrant bell peppers with savory taco flavors, offering a satisfying and nutritious twist on a classic dish. Customize your filling with your choice of protein, beans, and spices for a flavorful experience. Ideal for busy weeknights or gatherings, these stuffed peppers are sure to impress your friends and family. Enjoy the burst of flavor and nutrition in every bite!
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Ingredients
  

4 large bell peppers (any color)

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

1 cup cooked rice (white or brown)

1 cup canned black beans, rinsed and drained

1 cup corn (frozen or canned, drained)

1 packet taco seasoning mix

1 cup salsa

1 cup shredded cheese (cheddar or Mexican blend)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Sour cream 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. You can slice a small amount from the bottom to help them stand firm, but be careful not to create a hole.

      Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, about 5-7 minutes. Drain excess fat if necessary.

        Mix the Filling: Stir in the taco seasoning, cooked rice, black beans, corn, and salsa. Mix well and cook for an additional 2-3 minutes until everything is heated through. Season with salt and pepper to taste.

          Stuff the Peppers: Spoon the meat mixture evenly into each bell pepper, packing it down slightly. Place the stuffed peppers in a baking dish upright.

            Add Cheese: Once all the peppers are stuffed, sprinkle the shredded cheese on top of each pepper.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired. Serve with a dollop of sour cream on the side.

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