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In the realm of quick and delicious meals, taco stuffed bell peppers stand out as a vibrant and satisfying option. This dish seamlessly combines the flavors of classic tacos with the wholesome goodness of fresh bell peppers, making it an ideal choice for weeknight dinners or meal prep. With a balance of protein, vegetables, and cheese, this recipe is not only easy to prepare but also customizable to suit various dietary preferences. In this article, we will delve into the preparation of these delightful stuffed peppers, explore the nutritional benefits of the ingredients, and share insights on how to make the most of this versatile dish.

Savory Taco Stuffed Bell Peppers in Minutes

Looking for a quick and delicious dinner idea? Try these savory taco stuffed bell peppers! Combining the bold flavors of classic tacos with healthy ingredients, this recipe is perfect for weeknight meals or meal prep. Packed with ground meat, black beans, corn, and cheese, these customizable stuffed peppers are both nutritious and satisfying. Discover how to make this vibrant dish and impress your family with a colorful and tasty meal that’s ready in no time!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef or turkey

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

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 packet taco seasoning

1 cup shredded cheddar cheese

1/2 cup chopped onion

2 cloves garlic, minced

Olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Instructions
 

Prepare the Bell 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 outside with olive oil and place them upright in a baking dish.

    Cook the Filling: In a large skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until translucent. Add the ground beef or turkey, cooking until browned and crumbled (about 5-7 minutes). Drain excess fat if necessary.

      Add Flavor: Stir in the black beans, corn, diced tomatoes, and taco seasoning. Mix well and let it cook for another 5 minutes until heated through. If the mixture seems too thick, you can add a splash of water or stock to loosen it. Season with salt and pepper to taste.

        Stuff the Peppers: Remove the skillet from heat and stir in half the shredded cheddar cheese. Spoon the savory filling into each prepared bell pepper, packing it down slightly.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle the remaining cheddar cheese on top of the peppers. Bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.

            Serve: Once done, remove the peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and serve with a dollop of sour cream or Greek yogurt if desired. Enjoy your quick and delicious taco stuffed bell peppers!

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4