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

Cheesy Taco Stuffed Bell Peppers

Cheesy Taco Stuffed Bell Peppers are a vibrant and satisfying dish that's perfect for family dinners or gatherings. These colorful bell peppers are packed with seasoned meat, rice, black beans, corn, and gooey cheese, delivering bold taco flavors with every bite. Not only are they delicious, but they're also a nutritious option full of vitamins and essential nutrients. Get ready to impress everyone at the table with this easy-to-make, wholesome meal!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or turkey)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade equivalent)

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

1 cup corn (canned or frozen)

1 cup cooked rice (white or brown)

1 cup salsa

1 cup shredded cheddar cheese (plus more for topping)

¼ cup fresh cilantro, chopped (for garnish)

1 teaspoon olive oil

Salt and pepper to taste

Sour cream (optional, for serving)

Instructions
 

Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

    Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

      Brown the Meat: Add the ground beef or turkey to the skillet. Cook until browned, breaking it apart with a spatula. Drain any excess fat if necessary.

        Season the Mixture: Sprinkle in the taco seasoning, mixing thoroughly. Then add the black beans, corn, cooked rice, and salsa. Stir to combine and let it heat through for about 5 minutes. Taste and add salt and pepper as needed.

          Stuff the Peppers: Remove the skillet from heat and mix in 1 cup of shredded cheese into the meat mixture. Carefully spoon the filling into each bell pepper, packing it tightly. Top each stuffed pepper with additional cheese.

            Bake: Cover the baking dish with foil (to retain moisture) and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.

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

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