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To make cheesy taco stuffed peppers, gather these ingredients: - 4 large bell peppers (any color) - 1 lb ground turkey or beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (frozen or canned) - 1 packet taco seasoning - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 2 green onions, thinly sliced - Salt and pepper, to taste These ingredients come together to create a tasty, colorful meal. Bell peppers are low in calories and high in vitamins. Ground turkey or beef gives the dish protein. Rice adds heartiness, while black beans and corn boost fiber. Taco seasoning brings all the flavors together. You can use fresh or canned tomatoes. I recommend using canned for convenience. The cheese melts beautifully, making the dish creamy. Sour cream adds a cool touch. Green onions give a nice crunch and pop of color. These ingredients make a family-friendly meal. They are easy to find in any grocery store. You can mix and match based on your preferences too. If you want, try different flavors or spices. - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds and membranes. - Arrange the peppers upright in a baking dish. - In a large skillet over medium heat, brown 1 lb of ground turkey or beef until fully cooked. This takes about 5-7 minutes. Drain any excess fat after cooking. - Add a packet of taco seasoning to the skillet and mix well with the meat. - Stir in 1 cup of cooked rice, 1 can of black beans, 1 cup of corn, and 1 cup of diced tomatoes. - Cook for an additional 3-4 minutes until everything is heated through. - Remove the skillet from heat. Gently fold in half of the shredded cheddar cheese and half of the sliced green onions. Reserve the rest for topping later. - Stuff each bell pepper generously with the cheesy taco filling. Press down slightly to pack it in. - Cover the baking dish with aluminum foil and bake for 25 minutes. - After 25 minutes, remove the foil. Sprinkle the remaining cheddar cheese on top of the stuffed peppers. - Return the dish to the oven and bake uncovered for an additional 10-15 minutes. The cheese should melt and bubble. - Once done, take them out of the oven and let cool for a few minutes. Serve each pepper with a dollop of sour cream and a sprinkle of the remaining green onions. To bake stuffed peppers well, use a deep baking dish. It keeps the peppers upright. This way, they hold the filling better. To avoid soggy peppers, try this simple tip. First, cut the tops off and remove seeds. Then, briefly cook them in boiling water. This helps them soften without getting mushy. For extra kick, add spices. Chili powder or cumin can add heat. You can also try paprika for a smoky taste. Mix these spices with the taco seasoning for more flavor. Cheese is key in this dish. While cheddar is great, try other cheeses too. Monterey Jack melts well and adds creaminess. Feta gives a tangy edge. Mix and match to find your favorite. Serve cheesy stuffed peppers with a fresh salad. A side of guacamole or chips complements the meal. You can also pair them with rice or quinoa for a filling dinner. Elevate your dish with garnishes. Fresh cilantro adds color and flavor. A squeeze of lime brightens the meal. Don’t forget a dollop of sour cream on top! {{image_2}} You can easily switch some ingredients to fit your needs. - Vegetarian alternative: Replace the meat with lentils or quinoa. This keeps the dish hearty and healthy. - Low-carb options with cauliflower rice: Use cauliflower rice instead of regular rice. This adds flavor while cutting carbs. You can also change the taste of your stuffed peppers. - Southwest style with different veggies: Add black olives, jalapeños, or zucchini. This gives your dish a spicy kick. - Mediterranean twist with feta and olives: Swap cheddar for feta cheese. Add chopped olives and diced cucumbers for a fresh taste. Try different cooking methods for stuffed peppers. - Slow cooker method: Cook your stuffed peppers in a slow cooker. This makes them tender and lets flavors blend well. - Air fryer option for quicker preparation: Use an air fryer for a fast and crispy outcome. Just adjust the cooking time to about 15-20 minutes. To keep your cheesy taco stuffed peppers fresh, put them in the fridge right away. Use airtight containers to prevent air from getting in. This helps avoid drying out and keeps the flavors strong. Make sure to cool the peppers before sealing them in containers. Label the containers with the date, so you know when you stored them. If you want to save some for later, freezing is a great choice. First, let the stuffed peppers cool completely. Wrap each pepper in plastic wrap tightly. Then, place them in a freezer-safe bag or container. This keeps them safe from freezer burns. When you’re ready to eat, thaw them in the fridge overnight. To heat, bake them at 350°F (175°C) until hot, about 20-30 minutes. In the fridge, your stuffed peppers last about 3 to 4 days. After that, they may start to spoil. Look for signs of spoilage, like off smells or mold. If you see any, it's best to throw them away. To enjoy them at their best, eat leftover stuffed peppers within the first few days. Can I make cheesy taco stuffed peppers ahead of time? Yes, you can prepare the filling a day in advance. Store it in the fridge. When ready, stuff the peppers and bake them. This saves time on busy nights. How do I know when the stuffed peppers are done? Check the peppers after baking for 25 minutes. They should be tender. The cheese must be melted and bubbly. You can insert a fork to test for doneness. Are stuffed peppers healthy? Yes, stuffed peppers are a healthy meal. They are low in carbs and packed with nutrients. You get protein from the meat and fiber from the beans and peppers. Caloric count and dietary considerations One serving has around 400 calories. It varies based on meat and cheese used. You can make it lighter by using lean turkey or low-fat cheese. How many peppers per person? Usually, one large pepper per person works well. If the peppers are smaller, plan for two. It depends on how hungry everyone is. Adjusting the recipe for larger groups To feed more people, just double the recipe. You can use more peppers and extra filling. This keeps your meal easy and fun for gatherings. You can now make tasty stuffed peppers using simple steps and good ingredients. Start with fresh veggies and meat before mixing in rice and beans. Bake them to warm up the flavors. Use tips to avoid soggy peppers and freeze leftovers well. You can also try different styles or make them without meat. Each option can fit your needs. Enjoy sharing this dish with friends and family. You’ll see how fun and easy it is to make delicious meals at home.

Cheesy Taco Stuffed Peppers

Discover the ultimate cheesy taco stuffed peppers recipe that’s both delicious and easy to make! With flavorful ground turkey or beef, hearty beans, and gooey cheese, these stuffed peppers will quickly become a family favorite. Perfect for dinner or meal prep, they're packed with nutritious ingredients and can be customized to suit your taste. Click through to get the full recipe and enjoy a delightful cooking experience!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground turkey or beef

1 cup cooked rice (white or brown)

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

1 cup corn kernels (frozen or canned)

1 packet taco seasoning

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese

1/2 cup sour cream

2 green onions, thinly sliced

Salt and pepper, to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.

      In a large skillet over medium heat, brown the ground turkey or beef until fully cooked (about 5-7 minutes). Drain any excess fat.

        Add the taco seasoning to the skillet and mix well with the meat. Stir in the cooked rice, black beans, corn, and diced tomatoes. Cook for an additional 3-4 minutes until everything is heated through.

          Remove the skillet from heat and gently fold in half of the shredded cheddar cheese and half of the green onions, reserving the rest for topping later.

            Stuff each bell pepper generously with the cheesy taco filling, pressing down slightly to pack it in.

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

                After 25 minutes, remove the foil and sprinkle the remaining cheddar cheese on top of the stuffed peppers. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Once done, remove from the oven and let cool for a few minutes. Serve each stuffed pepper with a dollop of sour cream and a sprinkle of the remaining green onions.

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