Taco-Stuffed Bell Peppers

Bell peppers are more than just a pretty vessel for stuffing—they are packed with vitamins and antioxidants. These vibrant vegetables are an excellent source of vitamin C, which plays a crucial role in maintaining a healthy immune system. They also contain vitamin A, which is essential for good vision and skin health, as well as vitamin B6, which aids in brain function and metabolism.

Discover the vibrant flavors and nutrition of taco-stuffed bell peppers, a delightful meal perfect for any occasion. This recipe allows for customization using ground beef, turkey, or vegetarian options like lentils and mushrooms. Packed with colorful bell peppers full of vitamins and paired with hearty rice and beans, these stuffed peppers are not only visually appealing but also a wholesome choice. Ideal for families, they combine taste and health in every bite. Enjoy a delicious dinner that's easy to make and sure to impress!

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Ingredients

4 large bell peppers (any color)

1 lb 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 canned)

1 packet taco seasoning (or homemade blend)

1 medium onion, diced

2 cloves garlic, minced

1 cup salsa (mild, medium, or hot)

1 cup shredded cheddar cheese (or Mexican blend)

Salt and pepper, to taste

Fresh cilantro, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions

Preheat the Oven: Begin by preheating 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 necessary, trim the bottoms slightly so they can stand upright in the baking dish.

Cook the Filling:

- In a large skillet over medium heat, add the diced onion and minced garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

- Add the ground beef (or turkey) to the skillet and cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain excess fat.

Season the Mix: Stir in the taco seasoning and cook for another 1-2 minutes. Add the cooked rice, black beans, corn, and salsa, stirring to combine. Season with salt and pepper to taste.

Stuff the Peppers: Carefully spoon the taco mixture into each bell pepper, filling them generously. Place the stuffed peppers upright in a baking dish.

Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Add Cheese: After 25 minutes, remove the foil and sprinkle shredded cheese over the tops of the peppers. Return to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is bubbly and melted.

Garnish and Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with sour cream or Greek yogurt if desired.

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