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- 4 large bell peppers (red, yellow, green, or orange) - 1 lb ground turkey or lean ground beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (frozen or canned, drained if canned) - 1 packet (about 1 oz) taco seasoning mix - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheddar cheese, divided - 1/2 cup sour cream, for serving - 2 green onions, finely sliced (green and white parts) - Salt and pepper, to taste When I make cheesy taco stuffed peppers, I love using vibrant bell peppers. They add color and crunch. I prefer lean ground turkey for a healthier option, but beef is great too. Cooked rice acts as a filler and adds texture. Black beans and corn add protein and sweetness. The taco seasoning mix gives the filling its bold flavor. Diced tomatoes bring moisture and freshness. I always use plenty of shredded cheddar cheese for that gooey finish. Sour cream adds a creamy touch when served. Green onions provide a pop of color and flavor. A little salt and pepper finish off the dish perfectly. These ingredients come together to create a delicious meal that everyone loves. You can customize this recipe by adding your favorite toppings, too! - Preheat the oven to 375°F (190°C). - Prepare the peppers by slicing off the tops and removing seeds. Stand them upright in a baking dish. - Cook 1 lb of ground turkey or beef in a skillet over medium heat. Stir until browned, about 5-7 minutes. Drain excess fat if needed. - Add a packet of taco seasoning to the cooked meat. Mix well. Fold in 1 cup of cooked rice, 1 can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Heat the mixture for 3-4 minutes while stirring. - Spoon the cheesy taco filling into each pepper. Press down gently to pack it in. - Cover the dish with foil and bake for 25 minutes. After that, remove the foil and add 1 cup of shredded cheddar cheese on top. Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly. Choosing the right peppers For this dish, I recommend using large bell peppers. Colors like red, yellow, green, or orange all work well. They add sweet flavor and look great on the plate. Make sure they are firm and fresh. This helps them hold the filling during cooking. Adjusting spice levels to taste If you like spice, consider adding diced jalapeños to the filling. You can also use a spicy taco seasoning mix. For milder flavors, stick with regular taco seasoning. Always taste the filling before stuffing. This way, you can adjust the heat to your liking. Making ahead of time You can prepare the filling a day in advance. Just store it in the fridge. When you're ready to eat, stuff the peppers and bake them. This saves time on busy days. It also lets the flavors meld together, making each bite even better. Cooking rice and beans efficiently For quick cooking, use leftover rice. If you don’t have any, make rice in a rice cooker or on the stove. It cooks fast and is easy. Rinsing black beans is simple, too. Just put them in a colander and run cold water over them. This removes excess salt. {{image_4}} You can swap out ground turkey or beef for chicken. Chicken adds a light taste. You can also use plant-based meat for a veggie option. This adds a fun twist and makes it healthier. Each protein brings its own flavor. Experiment to find your favorite. If you want to change the rice, try quinoa. Quinoa is packed with protein and gives a nutty flavor. You can also switch out black beans for pinto or kidney beans. This adds variety and different textures. Adding veggies like zucchini or spinach can boost nutrition. These swaps keep the dish fresh and exciting. To store your cheesy taco stuffed peppers, first let them cool. Once cool, place them in an airtight container. Make sure to keep them in the fridge. They will stay fresh for about three to four days. If you want to keep them longer, consider freezing them. Wrap each pepper tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy your leftovers, you have a few options. The best way to reheat stuffed peppers is in the oven. Preheat your oven to 350°F (175°C). Place the peppers in an oven-safe dish and cover with foil. Heat for about 20 minutes, or until warm. You can also use the microwave for a quicker option. Place the pepper on a microwave-safe plate and cover loosely with a paper towel. Heat for two to three minutes, checking for warmth. Bake the stuffed peppers at 375°F (190°C) for 25 minutes covered. After that, remove the foil and add more cheese. Bake uncovered for 10 to 15 minutes until the cheese melts and bubbles. This gives a nice golden look and enhances the flavor. Yes, you can freeze them! Let the cooked peppers cool first. Wrap each one tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. Reheat them in the oven at 375°F (190°C) until hot. I love serving these with crunchy tortilla chips. You can also add a fresh salad or Spanish rice on the side. For a fun twist, top them with extra sour cream or fresh cilantro. These add great flavor and color! Stuffed peppers are a tasty, easy meal. We explored key ingredients like bell peppers, ground turkey, and black beans. I shared simple steps to prep, cook, and bake. Tips helped perfect your dish, while variations let you customize it. Remember, you can store and reheat leftovers, making them even better later. Enjoy this fun recipe with friends or family. It's sure to be a hit at your table!

Cheesy Taco Stuffed Peppers

Bring dinner to life with these Cheesy Taco Stuffed Peppers! This easy recipe features bell peppers filled with a delicious mix of ground turkey, rice, black beans, and cheese, topped with more cheesy goodness. Perfect for a weeknight meal, these stuffed peppers are as fun to make as they are to eat. Click through to explore the full recipe and bring this mouthwatering dish to your table tonight!
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Ingredients
  

4 large bell peppers (choose your favorite color: red, yellow, green, or orange)

1 lb ground turkey or lean ground beef

1 cup cooked rice (can use either white or brown)

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

1 cup corn kernels (frozen or canned, drained if canned)

1 packet (about 1 oz) taco seasoning mix

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese, divided

1/2 cup sour cream, for serving

2 green onions, finely sliced (green and white parts)

Salt and pepper, to taste

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot enough when you put the peppers in.

    Prepare the Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Stand the peppers upright in a baking dish to prepare for stuffing.

      Cook the Meat: In a large skillet over medium heat, add the ground turkey or beef. Cook, breaking it apart with a spatula, until it is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.

        Mix the Filling: Add the taco seasoning to the skillet with the cooked meat, stirring well to combine. Next, fold in the cooked rice, rinsed black beans, corn, and diced tomatoes. Allow this mixture to heat through for an additional 3-4 minutes, stirring occasionally.

          Cheesy Addition: Remove the skillet from the heat and gently fold in half of the shredded cheddar cheese and half of the sliced green onions, making sure to mix them evenly but reserving the rest for topping later.

            Stuff the Peppers: Generously spoon the cheesy taco filling into each prepared bell pepper, pressing down lightly to ensure they are well packed.

              Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                Add More Cheese: After 25 minutes, carefully remove the foil and sprinkle the remaining shredded cheddar cheese evenly over the tops of the stuffed peppers. Place them back in the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Serve: Once baked, remove the peppers from the oven and allow them to cool for a few minutes. Serve each stuffed pepper with a generous dollop of sour cream on the side and a sprinkle of the remaining sliced green onions for garnish.

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

                      - Serving Suggestion: Serve the stuffed peppers on individual plates with tortilla chips on the side for an extra crunch. For added color, garnish the plates with fresh cilantro leaves.