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The beauty of taco-stuffed bell peppers lies in their diverse ingredients, each contributing unique flavors and nutritional benefits. Here’s a closer examination of the main components that come together to create this delicious dish.

Quick Taco-Stuffed Bell Peppers for Dinner

Discover a delicious twist on a classic dish with these zesty taco-stuffed bell peppers! This vibrant and nutritious dinner option combines the bold flavors of tacos with fresh vegetables, providing a healthy meal the whole family will love. Easy to prepare, these peppers are customizable to suit various dietary preferences, making them perfect for weeknight dinners or entertaining guests. Packed with protein, fiber, and essential vitamins, they are both satisfying and visually appealing. Enjoy a colorful plate that brings fun and flavor to your table!
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Ingredients
  

4 large bell peppers (any color)

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

1 cup cooked rice (white or brown)

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

1 cup corn kernels (fresh, frozen, or canned)

1 cup salsa (mild, medium, or hot according to preference)

1 tablespoon taco seasoning (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

1 tablespoon olive oil

¼ cup chopped fresh cilantro (optional, for garnish)

Sour cream and sliced jalapeños (optional, for serving)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Prepare the Bell Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. If the peppers don't stand on their own, trim a small slice from the bottom to create a flat base. Place them upright in a baking dish.

      Cook the Filling: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks, about 5-7 minutes. Drain excess fat if necessary.

        Combine Ingredients: Stir in the cooked rice, black beans, corn, salsa, and taco seasoning. Mix until everything is well combined and heated through, about 3-5 minutes.

          Stuff the Peppers: Spoon the taco mixture generously into each bell pepper, packing it down slightly. Top each stuffed pepper with a generous amount of shredded cheese.

            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 cheese is bubbly and slightly golden.

              Garnish and Serve: Once cooked, let the stuffed peppers cool for a few minutes. Garnish with chopped cilantro, and serve with sour cream and sliced jalapeños, if desired.

                Enjoy: Dig into your delicious taco-stuffed bell peppers, packed with flavor and nutrition—a perfect quick dinner that’s sure to please!

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