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Preparing your bell peppers correctly is essential for creating the perfect vessel for your taco filling. Start by choosing fresh, vibrant peppers—red, green, yellow, or orange—all work wonderfully for this recipe. Here’s how to clean and prep them:

Crispy Taco-Stuffed Peppers

Discover a delicious twist on a classic favorite with Crispy Taco-Stuffed Peppers! This recipe combines the bold flavors of tacos with the nutritious benefits of bell peppers, creating a vibrant meal that appeals to everyone. Stuffed with savory ground meat, rice, beans, and topped with melty cheese, these peppers are both satisfying and healthy. Perfect for busy weeknights or family gatherings, they are easy to customize and packed with flavor. Enjoy a wholesome dish that nourishes your body while delighting your taste buds!
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Ingredients
  

4 medium bell peppers (any color)

1 lb ground beef or turkey

1 cup cooked rice (white or brown)

1 taco seasoning packet (or homemade blend)

1 cup corn (canned or frozen)

1 cup black beans (rinsed and drained)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1 tsp olive oil

Salt and pepper to taste

Fresh cilantro (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

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

    Prepare Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and sprinkle with a pinch of salt. Set aside.

      Cook the Filling: In a large skillet over medium heat, brown the ground beef or turkey. Drain excess fat if necessary. Add the taco seasoning according to the packet instructions (usually with water) and stir in the cooked rice, corn, black beans, and diced tomatoes. Cook until heated through, about 5-7 minutes. Remove from heat and stir in half of the shredded cheese.

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

          Bake the Peppers: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and sprinkle the remaining cheese on top of each pepper. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender but still hold their shape.

            Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt.

              Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings