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To start, select fresh bell peppers that have a vibrant color and firm texture. Green, red, yellow, or orange peppers all work beautifully, each bringing its unique flavor profile to the table.

Taco-Stuffed Bell Peppers

Taco-Stuffed Bell Peppers are a delicious and health-conscious meal that combines the vibrant flavors of tacos with the nutritional benefits of bell peppers. These colorful, stuffed veggies are versatile and perfect for any gathering or weeknight dinner, accommodating various dietary preferences. With options for different proteins and grains, this dish can easily be customized to suit everyone's taste. Enjoy a satisfying blend of flavors, textures, and essential vitamins in every bite!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef or turkey

1 cup cooked quinoa or rice (for a healthier option)

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

1 cup corn kernels (fresh or frozen)

1 packet taco seasoning (or homemade)

1 cup diced tomatoes (canned or fresh)

1/2 cup onion, finely chopped

1 cup shredded cheddar cheese

1/2 cup salsa

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Avocado slices for serving (optional)

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. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

    Cook the Filling: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

      Mix the Ingredients: Stir in the taco seasoning, diced tomatoes, corn, black beans, and cooked quinoa (or rice). Mix thoroughly and let simmer for 5-7 minutes until everything is heated through and well combined. Season with salt and pepper to taste.

        Stuff the Peppers: Carefully spoon the filling into each bell pepper, packing it down gently. Top each filled pepper with a generous amount of shredded cheddar cheese.

          Bake the Peppers: Pour a little water into the baking dish (about 1/4 cup) to help steam the peppers. Cover the 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 until the peppers are tender and the cheese is bubbly and slightly golden.

            Garnish and Serve: Remove the taco-stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley. Serve with avocado slices and additional salsa if desired.

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