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- 4 large bell peppers (preferably a mix of red, yellow, green, and orange) - 1 pound ground beef or ground turkey (or plant-based protein for a vegetarian option) - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 packet taco seasoning (or homemade taco seasoning) - 1 cup salsa (choose your preferred spice level) - 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free cheese) - Fresh cilantro for garnish

Family-Friendly Taco Stuffed Bell Peppers

Brighten your dinner table with these Colorful Taco-Stuffed Bell Peppers! This vibrant dish combines the sweetness of bell peppers with flavorful taco filling featuring ground meat or plant-based proteins, black beans, corn, and spices. Easy to customize and packed with nutrients, these peppers are perfect for a health-conscious family meal. Bake with melted cheese on top for a delicious twist that's as nutritious as it is eye-catching! Enjoy this delightful recipe today!
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Ingredients
  

4 large bell peppers (any color of your choice)

1 lb ground beef (or substitute with ground turkey for a leaner option)

1 cup cooked rice (white or brown works well)

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

1 cup corn (can use frozen or canned)

1 packet taco seasoning (approximately 1 oz)

1 cup salsa

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro (optional, for garnish)

1 teaspoon olive oil

Salt and pepper to taste

Sour cream and sliced avocado for serving (optional, but recommended)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures the oven is ready when it's time to bake.

    Prepare the Bell Peppers: Carefully cut the tops off the bell peppers, reserving the tops if desired for garnish. Remove the seeds and membranes inside the peppers. Position the peppers upright in a baking dish. If some peppers don’t stand straight, trim the bottom slightly until they are stable.

      Cook the Meat: In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey, sprinkling with salt and pepper for flavor. Cook for about 6-8 minutes, stirring occasionally until the meat is browned and fully cooked. Once done, drain any excess fat from the skillet.

        Mix the Filling: To the skillet with the cooked meat, add the cooked rice, rinsed black beans, corn, taco seasoning, and salsa. Stir the mixture thoroughly so all ingredients are fully combined. Let it simmer for 3-5 minutes, which will help the flavors blend beautifully.

          Stuff the Peppers: With a spoon, carefully fill each bell pepper with the tasty taco mixture, pressing it down gently to fill the peppers entirely. Leave a small space at the top for the cheese.

            Bake the Peppers: Cover the baking dish with aluminum foil to prevent over-browning and place it in the preheated oven. Bake for 25 minutes, allowing the peppers to soften and the flavors to meld.

              Finish Baking: After 25 minutes, remove the foil and generously sprinkle shredded cheddar cheese over the top of each stuffed pepper. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                Garnish and Serve: Once they are out of the oven, allow the peppers to cool for a few minutes. If you like, top them with freshly chopped cilantro for an extra burst of flavor. Serve warm alongside toppings such as sour cream and avocado for a creamy contrast.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4-6 servings

                    - Presentation Tips: For an attractive presentation, serve the peppers on a colorful platter and consider adding a dollop of sour cream on top along with a few slices of avocado beside them. Enjoy your vibrant taco-stuffed bell peppers!