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Welcome to the vibrant and flavorful world of Tex-Mex cuisine—a culinary style that beautifully marries the rich traditions of Mexican cooking with the heartiness of American flavors. Tex-Mex is not just a meal; it's an experience that tantalizes the taste buds with its bold spices, fresh ingredients, and comforting combinations. One dish that perfectly encapsulates this fusion is the stuffed pepper, a versatile offering that can cater to a multitude of dietary preferences while delivering on taste and nutrition.

Tex-Mex Stuffed Peppers

Discover the vibrant flavors of Tex-Mex cuisine with this easy stuffed peppers recipe! These peppers are not only customizable to suit any dietary preference, but they’re also packed with protein, vitamins, and a delightful mix of spices. Perfect for a quick weeknight dinner, this dish combines fresh bell peppers, savory meats, beans, and cheese, creating a wholesome meal that's ready in no time. Elevate your culinary experience today!
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked rice (white or brown)

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

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

1 cup corn (frozen or canned)

1 cup salsa (your favorite brand or homemade)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional, for heat)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Olive oil for cooking

Instructions
 

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

    Prepare the Sidekick: Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish, cut side up.

      Cook the Meat: In a large skillet over medium heat, add a tablespoon of olive oil. Add the ground beef (or turkey) and cook until browned. Season with salt and pepper, stirring often.

        Combine Ingredients: Once the meat is cooked, stir in the cooked rice, black beans, corn, salsa, chili powder, cumin, garlic powder, and cayenne pepper (if using). Mix well and cook for another 5 minutes until heated through.

          Stuff the Peppers: Spoon the Tex-Mex filling evenly into each bell pepper, packing it down slightly.

            Cheesy Topper: Sprinkle the shredded cheese generously over the tops of 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 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

                Garnish and Serve: Let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro before serving.

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