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Taco Fiesta Peppers are a delightful and vibrant dish that encapsulates the essence of traditional tacos in a colorful, wholesome package. This recipe is perfect for weeknight dinners, gatherings, or meal prep, as it is not only easy to make but also customizable to suit your taste preferences. Imagine a dish that combines the savory flavors of seasoned meat, beans, and cheese, all enveloped in the sweet crunch of bell peppers. It's a meal that promises satisfaction with every bite.

Cheesy Taco Stuffed Bell Peppers

Discover the vibrant world of Taco Fiesta Peppers, a dish that beautifully marries the traditional flavors of tacos with the wholesome goodness of bell peppers. This easy-to-make recipe is perfect for weeknight dinners, gatherings, or meal prep, featuring seasoned meat, black beans, and cheese nestled in sweet bell peppers. Explore the history of stuffed peppers, nutritional benefits of ingredients, and follow our step-by-step guide to create this flavorful meal, customizable to suit any taste. Enjoy a delightful cooking experience that the whole family will love!
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Ingredients
  

4 large bell peppers (any color you like)

1 pound ground beef (or ground turkey for a lighter option)

1 small onion, diced

2 cloves garlic, minced

1 cup cooked rice (white, brown, or Mexican-style)

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

1 cup corn (frozen or canned)

1 can (10 oz) diced tomatoes with green chilies

1 tablespoon taco seasoning

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 375°F (190°C).

    Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish with the cut side up.

      Cook the Meat: In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onions until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

        Brown the Beef: Add the ground beef (or turkey) to the skillet. Cook until well browned, breaking it up into crumbles as it cooks. Drain any excess fat.

          Season and Mix: Stir in the taco seasoning, cooked rice, black beans, corn, and diced tomatoes. Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes to allow flavors to meld.

            Add Cheese: Remove the skillet from heat and fold in half of the shredded cheddar and Monterey Jack cheese, stirring until melted and well combined.

              Stuff the Peppers: Using a large spoon, carefully fill each bell pepper with the cheesy taco mixture, packing it slightly to ensure it’s full.

                Top with More Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the stuffed peppers.

                  Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                    Garnish and Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro and serve with a dollop of sour cream if desired.

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