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- 4 large bell peppers (any color) - 1 pound ground beef or turkey - 1 cup cooked rice (jasmine or brown rice) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 packet taco seasoning (or homemade) - 1 can (14.5 oz) diced tomatoes - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) - 1 small onion, diced - 2 cloves garlic, minced - Fresh cilantro, for garnish - Sour cream, for serving

Easy Taco-Style Stuffed Bell Peppers

Discover the vibrant and delicious Taco-Style Stuffed Bell Peppers recipe, where the classic flavors of tacos meet nutritious bell peppers. This hearty dish is perfect for family dinners or gatherings, allowing for customization with beef, turkey, or vegetarian options. Packed with protein, grains, and fresh veggies, these stuffed peppers are not only visually appealing but also a wholesome meal that everyone will love. Get creative in the kitchen and enjoy this fun twist on a family favorite!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef or turkey

1 cup cooked rice (jasmine or brown)

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

1 cup corn (frozen or canned)

1 packet taco seasoning (or homemade)

1 cup diced tomatoes (fresh or canned, drained)

1 cup shredded cheese (cheddar or Mexican blend)

1/2 cup diced onion

2 cloves garlic, minced

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

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

    Prepare Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the exteriors with olive oil and arrange them upright in a baking dish.

      Cook Meat: In a large skillet over medium heat, add the ground meat. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

        Add Veggies & Flavor: Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent. Stir in the taco seasoning, cooked rice, black beans, corn, and diced tomatoes. Mix thoroughly and let it simmer for about 5 minutes.

          Stuff Peppers: Spoon the taco filling generously into each bell pepper. Pack it in tightly for optimal filling!

            Top with Cheese: Sprinkle the shredded cheese on top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with sour cream on the side.

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