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Taco stuffed bell peppers are a vibrant and flavorful dish that seamlessly combines the beloved elements of tacos with the wholesome goodness of fresh bell peppers. This recipe stands out as a versatile option for anyone looking to prepare a quick meal during the hectic week or to impress guests at a casual get-together. The colorful presentation and the variety of flavors make these stuffed peppers not only a feast for the eyes but also a satisfying and nutritious choice for any family dinner.

Family-Friendly Taco Stuffed Bell Peppers

Discover the vibrant world of taco stuffed bell peppers, a colorful dish that combines the delicious flavors of tacos with the wholesome goodness of fresh bell peppers. Perfect for a quick weeknight meal or impressing guests, this customizable recipe can cater to meat lovers and vegetarians alike. Packed with nutritious ingredients like protein, rice, beans, and spices, these stuffed peppers are sure to delight your taste buds and satisfy your cravings. Get ready to unleash your culinary creativity with this easy-to-follow recipe!
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Ingredients
  

4 large bell peppers (any color)

1 lb (450g) 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 (about 1 oz)

1 cup salsa (mild, medium, or hot based on preference)

1 cup shredded cheddar cheese

1 cup diced tomatoes (fresh or canned)

1 avocado, diced (for topping)

1/4 cup chopped fresh cilantro (for garnish)

Sour cream (optional, for topping)

Salt and pepper to taste

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. Place the peppers upright in a baking dish (you can trim the bottoms slightly if they don’t stand flat).

    Cook the Filling: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked (around 5-7 minutes). Drain the excess fat if needed. Add in the taco seasoning, cooked rice, black beans, corn, and salsa. Stir well to combine and cook for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste.

      Stuff the Peppers: Generously spoon the taco filling into each bell pepper. Press down gently to pack the filling tightly.

        Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.

          Serve: Once done, remove the stuffed peppers from the oven and allow to cool slightly. Top with diced tomatoes, avocado, and a sprinkle of cilantro. Add sour cream if desired.

            Enjoy: Enjoy your colorful and delicious taco stuffed bell peppers with family and friends! They are great as leftovers too!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6