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

Cheesy Taco Stuffed Bell Peppers for Dinner

Discover the deliciousness of Cheesy Taco Stuffed Bell Peppers with this easy recipe! This hearty dish features vibrant bell peppers filled with a savory mixture of ground meat, rice, beans, corn, tomatoes, and melted cheese. Perfectly versatile, you can customize it to fit any dietary preference, whether using beef, turkey, or a vegetarian option. Enjoy a nutritious, satisfying meal that the whole family will love while boosting your vegetable intake. Try it today!
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Ingredients
  

4 large bell peppers (red, yellow, or green)

1 pound ground beef (or turkey)

1 small onion, diced

2 cloves garlic, minced

1 packet (1 oz) taco seasoning

1 cup diced tomatoes (canned or fresh)

1 cup corn (fresh, frozen, or canned)

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

1 cup cooked rice (white or brown)

1 ½ cups shredded cheese (cheddar or a Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Optional toppings: sour cream, avocado, cilantro, jalapeños, or salsa

Instructions
 

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

    Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly rub the outside of the peppers with a bit of olive oil and place them upright in a baking dish.

      Cook the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant (about 3-5 minutes).

        Brown the Meat: Add the ground beef (or turkey) to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Drain any excess fat if necessary.

          Season and Combine: Stir in the taco seasoning, diced tomatoes, corn, black beans, and cooked rice. Mix well and allow to simmer for about 5-7 minutes. Adjust seasoning with salt and pepper to taste.

            Add Cheese: Remove the skillet from heat and stir in 1 cup of shredded cheese until melted and combined.

              Stuff the Peppers: Carefully spoon the cheesy taco mixture into each bell pepper, packing it down gently. Top each stuffed pepper with the remaining ½ cup of shredded cheese.

                Bake: Place the stuffed peppers in the preheated oven and bake uncovered for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

                  Serve: Allow the peppers to cool slightly before serving. Top them with your choice of sour cream, diced avocado, chopped cilantro, jalapeños, or salsa, if desired.

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