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To make delicious taco stuffed peppers, gather these simple 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 (fresh, frozen, or canned) - 1 packet taco seasoning (or homemade) - 1 cup salsa - 1 cup shredded cheese (cheddar, Monterey Jack, or your choice) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish These ingredients come together to create a meal that is tasty and filling. The bell peppers add sweetness and crunch. The ground turkey or beef gives protein, while the beans and corn add fiber and flavor. Taco seasoning brings that classic taste we all love. The cheese melts into a creamy topping that makes each bite delightful. You can switch up the cheese to suit your taste. Using fresh herbs like cilantro or parsley makes the dish look nice and adds a fresh flavor. Don't worry if you want to make it your own. You can mix in different veggies or spices. Just be sure to have fun with it! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Take your bell peppers and cut off the tops. Remove the seeds and membranes inside. - Drizzle the outside with olive oil. Sprinkle some salt and pepper for flavor. - Place peppers upright in a baking dish. - In a large skillet, brown 1 pound of ground turkey or beef over medium heat. - Break the meat apart as it cooks for about 5-7 minutes. Drain any extra fat. - Add 1 packet of taco seasoning, 1 cup of cooked rice, 1 can of rinsed black beans, and 1 cup of corn. - Mix well and cook for 3-4 more minutes until hot. - Spoon the meat mixture evenly into each bell pepper. Pack it tightly. - Pour the remaining 1 cup of salsa over the top of each filled pepper. - Cover the baking dish with foil. Bake for 25 minutes. - Remove the foil and sprinkle 1 cup of shredded cheese on top. - Return to the oven and bake uncovered for another 10 minutes, until the cheese is melted. These steps will help you create a delicious and fun meal. Enjoy your tasty taco stuffed peppers! You can make taco stuffed peppers your own. Here are some easy swaps: - Ground meat options: Use ground chicken, pork, or a mix of meats. - Vegetables: Add chopped onions, diced zucchini, or spinach for more nutrition. - Spices: Spice it up with cumin, paprika, or chili powder for extra kick. Choosing the right cheese can change the flavor. Here are some great picks: - Recommended types: Cheddar and Monterey Jack melt well and taste great. - Vegan cheese options: Try almond-based mozzarella or cashew cheese for a dairy-free delight. Meal prep helps save time. Here are some tips: - Preparation: You can stuff the peppers a day ahead. Just cover and refrigerate. - Reheating: Warm them in the oven at 350°F (175°C) for about 15 minutes. Pro Tips Choose Colorful Peppers: Select a variety of bell pepper colors to create a visually appealing dish that is also packed with different nutrients. Customize Your Filling: Feel free to get creative with the filling! Add diced tomatoes, jalapeños, or even some avocado for extra flavor and texture. Make Ahead: Prepare the stuffed peppers in advance and store them in the refrigerator. Bake them just before serving for a quick and easy meal. Experiment with Cheese: Try different types of cheese like pepper jack or feta to enhance the flavor profile of your taco stuffed peppers. {{image_2}} You can make taco stuffed peppers vegetarian easily. Instead of meat, use beans or lentils. Black beans work well for protein and flavor. You can also mix in chickpeas or lentils for a hearty bite. Add more veggies like zucchini or bell pepper chunks in the filling. This keeps it colorful and packed with nutrients. If you want a low-carb option, try cauliflower rice. It mimics cooked rice but has fewer carbs. You can also use zucchini. Spiralize or shred zucchini and mix it in with the filling. Both options keep the dish light and delicious without losing the taco taste. To boost flavor, try adding different sauces or spices. A splash of lime juice brightens up the dish. You can also add chipotle sauce for a smoky kick. Experiment with spices like cumin or paprika. Each twist adds a unique taste to the stuffed peppers. To store leftover taco stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. If you want to keep them fresh, cover them tightly. This way, they won’t dry out or absorb other smells. Freezing stuffed peppers is easy. First, let them cool completely. Wrap each pepper in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to three months. Just remember to label the bag with the date. This will help you keep track of how long they’ve been in there. When you’re ready to eat your stuffed peppers, there are a few ways to reheat them. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Bake for about 20 minutes. For the microwave, heat them on high for about 2-3 minutes. If you use the stovetop, place them in a skillet with a lid and heat on low until warm. Enjoy your tasty meal! When picking bell peppers, look for large ones. They should be firm and bright. Avoid any that feel soft or have dark spots. Choose any color you like—red, yellow, or green. They all taste great. Yes, you can prepare taco stuffed peppers ahead of time. Stuff the peppers and cover them. Store them in the fridge for up to 24 hours. When you're ready to cook, just bake them as usual. Your stuffed peppers are done when they are tender. The cheese should be melted and bubbly. You can also check the filling's temperature. It should reach 165°F (74°C) for safety. You can serve taco stuffed peppers with a side salad or rice. Guacamole and sour cream are great toppings too. Chips and salsa make a fun snack on the side. Enjoy! Taco stuffed peppers are tasty, fun, and easy to make. You learned how to prepare the ingredients, cook the filling, and bake them perfectly. I shared tips for customizing and storing these stuffed peppers. Experiment with different meats, cheeses, or veggies to suit your taste. You can create a dish everyone will love. Remember to enjoy the process and make it your own! Happy cooking!

Taco Stuffed Peppers

Delicious bell peppers filled with a savory mixture of ground turkey or beef, rice, beans, corn, and cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground turkey or beef
  • 1 cup cooked rice (white or brown)
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 packet taco seasoning (or homemade)
  • 1 cup salsa
  • 1 cup shredded cheese (cheddar, Monterey Jack, or your choice)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the outside with olive oil and sprinkle with salt and pepper. Place them upright in a baking dish.
  • In a large skillet over medium heat, add the ground turkey or beef. Cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain any excess fat.
  • Stir in the taco seasoning, cooked rice, black beans, corn, and half of the salsa. Mix well and cook for another 3-4 minutes until heated through.
  • Spoon the mixture evenly into each bell pepper, packing it tightly. Pour the remaining salsa over the filled peppers.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and sprinkle shredded cheese on top of each stuffed pepper.
  • Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Notes

Feel free to customize the filling with your favorite ingredients.
Keyword beef, easy dinner, ground turkey, stuffed peppers, taco