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- 4 large bell peppers (any color) - 1 pound ground turkey or beef - 1 small onion, diced - 2 cloves garlic, minced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon taco seasoning - 1 teaspoon cumin - 1 cup shredded cheddar cheese - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste - 1 tablespoon olive oil Taco stuffed bell peppers pack a lot of flavor. Each color of bell pepper brings its own twist. Green peppers are sharp, while red ones are sweet. I love using a mix for a vibrant look. Ground turkey or beef serves as the base. Both add protein and richness. I often choose turkey for a lighter meal. Diced onions and minced garlic give a nice aroma. They build a solid flavor foundation. Canned black beans are a favorite. They are easy to use and add fiber. Fresh or frozen corn adds sweetness and crunch. Diced tomatoes bring moisture and a bit of tang. Taco seasoning and cumin give the dish its signature taste. I always use shredded cheddar cheese. It melts perfectly and adds creaminess. Chopped cilantro brightens the dish. Salt and pepper round out the flavors. A dash of olive oil helps with cooking and adds richness. Gather these ingredients, and you’re ready to create a delicious and colorful meal. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). 2. Slice the tops off the bell peppers and remove the seeds and membranes. This makes room for the tasty filling. Lightly drizzle the outside of the peppers with olive oil. Place them upright in a baking dish. 1. In a large skillet, heat the olive oil over medium heat. 2. Add the diced onions and minced garlic. Sauté until they soften, about 3 to 4 minutes. You want them fragrant and tender. 3. Add 1 pound of ground turkey or beef to the skillet. Cook until browned, breaking the meat apart with a spatula. This takes about 5 to 7 minutes. 4. Stir in one can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Mix well. 5. Add 1 tablespoon of taco seasoning and 1 teaspoon of cumin. Cook for another 5 minutes until heated through. Season with salt and pepper to taste. 1. Remove the skillet from the heat. Stir in half of the shredded cheddar cheese and chopped cilantro. This adds great flavor. 2. Spoon the taco mixture evenly into each bell pepper, packing it slightly. 3. Sprinkle the remaining shredded cheese over each stuffed pepper. 4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. 5. After 25 minutes, remove the foil and bake for an additional 10 to 15 minutes. The peppers should be tender, and the cheese should be bubbly and golden. 6. Once done, let them cool slightly before serving. You can garnish with more cilantro if you like. When picking bell peppers, color matters. Green, red, yellow, or orange all work well. Red peppers taste sweeter, while green ones are more bitter. Choose large peppers for easy stuffing. They should feel firm and heavy. Organic peppers often have better taste. They lack harmful chemicals. However, conventional peppers are often more affordable. Choose what fits your budget and needs. Homemade taco seasoning makes a big difference. Mix cumin, chili powder, and garlic powder for a tasty blend. This can boost the flavor of your filling. Garnish your stuffed peppers for a fresh touch. Add chopped cilantro or a squeeze of lime. A dollop of sour cream can make them creamy. You can also sprinkle more cheese on top for extra richness. Different bell peppers cook at different rates. Thinner-skinned peppers like yellow and red tend to cook faster. Green peppers may need a bit more time. If using smaller peppers, check them earlier. They will bake faster than large ones. Always check for softness and a bubbly topping to know they are done. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds subtle flavor variations. Meal Prep Friendly: These stuffed peppers can be prepared in advance and stored in the fridge for up to 3 days, making them a great meal prep option. Customize Fillings: Feel free to add other ingredients like quinoa, rice, or different beans to customize the filling to your taste preferences. Garnish Creatively: Top your stuffed peppers with avocado slices, sour cream, or hot sauce for an extra layer of flavor before serving. {{image_2}} You can make a tasty vegetarian version easily. Substitute the meat with beans. Use black beans or pinto beans for a great texture. You can also add quinoa or rice for extra protein and fiber. This adds heartiness and makes the meal more filling. If you like heat, try the spicy version. Add diced jalapeños or a splash of your favorite hot sauce to the filling. This will give your peppers a kick. You can also use pepper jack cheese instead of cheddar. It melts beautifully and adds a zesty flavor. For a low-carb meal, you can swap out bell peppers for zucchini. Zucchini boats work just as well. Use keto-friendly ingredients like cauliflower rice instead of regular rice. This keeps your meal light while still being delicious and satisfying. To store leftovers, let the taco stuffed bell peppers cool completely. Place them in an airtight container. This keeps them fresh and tasty. In the fridge, they last for about 3 to 4 days. Just make sure you reheat them well before eating. You can freeze stuffed peppers for later. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay good for up to 3 months. When you want to eat them, thaw them overnight in the fridge. Reheat in the oven at 350°F (175°C) for about 20-25 minutes. This warms them up nicely. Prepping in advance is a great way to save time. You can make the filling a day ahead. Just store it in the fridge. On a busy night, stuff the peppers and bake them. You can also stuff and freeze the peppers before baking. This way, you have a quick meal ready anytime. Yes, you can make Taco Stuffed Bell Peppers ahead. Here are some tips: - Prepare the filling: Cook the meat, beans, corn, and spices. Let it cool. - Stuff the peppers: Fill the peppers and cover them tightly. - Store: Keep in the fridge for up to 24 hours. - Bake: When ready, bake straight from the fridge. Add 5-10 minutes to the bake time. You can use various alternatives for ground turkey or beef: - Ground chicken: A leaner option with a similar taste. - Plant-based meat: Brands like Beyond Meat or Impossible Burger work well. - Beans or lentils: Great for a vegetarian option, adding fiber and protein. - Quinoa: A healthy grain that adds texture and nutrients. Taco Stuffed Bell Peppers can be healthy. Here are some benefits: - High in fiber: The beans and peppers provide good fiber. - Low in carbs: Great for low-carb diets when you skip rice. - Customizable: You can add more veggies or use lean meats to reduce calories. - Vitamins and minerals: Bell peppers are rich in vitamins A and C. Look for these signs to check doneness: - Tenderness: The peppers should feel soft when pierced with a fork. - Cheese: The cheese on top should be melted and slightly golden. - Cooking time: Generally, 35-40 minutes is a good baking time. - Color change: The peppers will have a bright, cooked color. Taco stuffed peppers are simple to make and full of flavor. We covered the needed ingredients, step-by-step cooking, and helpful tips. You can customize this dish to fit your taste. Try adding different spices or using veggies instead of meat. Storing leftovers is easy, too. They taste great reheated or even cold. Cooking can be fun and creative. Enjoy making these tasty meals and share with family and friends! You’ll love how satisfying they are and how many ways you can enjoy them.

Taco Stuffed Bell Peppers

Looking for a delicious and easy taco recipe? Try these taco stuffed bell peppers packed with ground turkey, black beans, and corn! This healthy stuffed peppers recipe is perfect for a quick weeknight dinner and a great way to enjoy vibrant bell peppers. With simple ingredients, it's a meal the whole family will love. Discover exciting bell pepper dinner ideas today! Save this recipe for your next meal! #TacoStuffedBellPeppers #HealthyDinner #EasyRecipes #BellPeppers
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Ingredients
  

4 large bell peppers (any color)

1 pound ground turkey or beef

1 small onion, diced

2 cloves garlic, minced

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

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 tablespoon taco seasoning

1 teaspoon cumin

1 cup shredded cheddar cheese

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1 tablespoon olive oil

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside of the peppers with olive oil and place them upright in a baking dish.

      In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until softened (about 3-4 minutes).

        Add the ground turkey or beef to the skillet. Cook until browned, breaking the meat apart with a spatula, about 5-7 minutes.

          Stir in the black beans, corn, and diced tomatoes into the skillet. Mix well and add the taco seasoning and cumin. Cook for another 5 minutes until heated through. Season with salt and pepper to taste.

            Remove the skillet from the heat and stir in half of the shredded cheddar cheese and chopped cilantro.

              Spoon the taco mixture evenly into each bell pepper, packing it slightly.

                Sprinkle the remaining shredded cheese over each stuffed pepper.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                      Once done, let them cool slightly before serving. Garnish with additional cilantro if desired.

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