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To make taco stuffed peppers, gather these essential ingredients: - 4 large bell peppers (any color) - 1 pound ground turkey or beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 packet taco seasoning (or homemade mix) - 1 cup salsa - 1 cup shredded cheese (cheddar or Mexican blend) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) - Sour cream for serving (optional) These ingredients blend to create a tasty meal. The bell peppers act as a healthy vessel for the filling. The ground turkey or beef adds protein and flavor. Cooked rice makes the dish hearty. Black beans and corn contribute fiber and texture. Taco seasoning gives the mixture a spicy kick. Salsa adds moisture and zest. Shredded cheese makes everything better with its gooey goodness. You can adjust ingredients based on your taste. Want more spice? Add more taco seasoning or hot salsa. Prefer veggies? Use more black beans and corn. Each ingredient plays a part in making these taco stuffed peppers a hit. They are easy to prepare and perfect for any meal. {{ingredient_image_1}} Start by washing the bell peppers. Any color works here. Cut the tops off each pepper. Use a sharp knife for better control. Remove all seeds and membranes inside. This will help the peppers cook evenly. Set them aside while you prepare the taco mixture. Grab a large skillet and place it on medium heat. Pour in two tablespoons of olive oil. Once hot, add one pound of ground turkey or beef. Cook it until it's browned, breaking it apart with a spoon. This should take about 5-7 minutes. Drain any excess fat. Next, sprinkle in one packet of taco seasoning. Stir it well and cook for another two minutes. Now, add one cup of cooked rice, one can of black beans, and one cup of corn. Mix everything together. Pour in half a cup of salsa and stir again. Heat for another 3-5 minutes until warm. Now it’s time to stuff the peppers! Take the taco mixture and fill each pepper. Press down gently to pack them well. Place the stuffed peppers upright in a baking dish. Pour the remaining salsa over the top of each pepper. Finally, sprinkle one cup of shredded cheese on top. Cover the dish with aluminum foil. Bake in your preheated oven at 375°F for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese bubbly and golden. Let them cool slightly before serving. Enjoy with fresh cilantro and a dollop of sour cream if you like! When picking peppers, look for large, firm ones. They should feel heavy for their size. Choose peppers with smooth skin and vibrant colors. Red, yellow, or green all work well. Avoid any that have soft spots or wrinkles. These may spoil quickly. Fresh peppers taste better and hold up during cooking. For juicy ground meat, do not overcook it. Brown the meat in a hot skillet to seal in moisture. Break it apart gently with a spoon as it cooks. Drain any excess fat after browning. This keeps your dish from being greasy. Always season the meat while cooking. This helps the flavor spread throughout the dish. Baking times can vary based on your oven and pepper size. Start with the recommended time of 25 minutes covered. Then, remove the foil and bake for another 10-15 minutes. Check if the peppers are tender and the cheese is bubbly. If they need more time, return them to the oven. Just keep an eye on them to avoid burning. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only enhances the visual appeal but also adds subtle variations in flavor. Customize the Filling: Feel free to add your favorite vegetables, such as diced tomatoes or zucchini, to the stuffing for extra nutrition and flavor. Make Ahead: You can prepare the stuffed peppers a day in advance. Simply cover and refrigerate them before baking; this saves time on busy weeknights. Experiment with Toppings: Top your peppers with sliced jalapeños, avocado, or a sprinkle of lime juice for an extra punch of flavor just before serving. {{image_2}} You can easily make these taco stuffed peppers meat-free. Replace meat with a mix of beans, quinoa, and veggies. Try using 1 can of black beans and 1 cup of cooked quinoa. Add diced zucchini or mushrooms for more flavor and texture. You can also use lentils for a hearty base. Top with cheese for a rich, creamy taste. This version is full of protein and fiber, making it a healthy choice. For a low-carb option, skip the rice and use cauliflower rice instead. Cauliflower rice is light and absorbs flavors well. You can also reduce the number of beans to lower carbs. Use extra veggies like chopped spinach or diced bell peppers in the filling. This keeps the meal filling without the extra carbs. You can still enjoy all the taco flavors while sticking to your diet. You can change the flavor of your stuffed peppers by using different seasonings. Instead of taco seasoning, try a mix of cumin, paprika, and chili powder for a smoky taste. For a Mediterranean twist, use oregano and feta cheese. If you enjoy a kick, add jalapeños or chili flakes to the mix. Each variation offers a new taste adventure, keeping your meals exciting and fresh. Store leftover taco stuffed peppers in an airtight container. Keep them in the fridge. They stay fresh for about three to four days. Make sure to let them cool before sealing. This helps prevent moisture buildup. To reheat, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use the microwave. Heat for two to three minutes. Check that they are hot all the way through. To freeze, let the peppers cool completely. Wrap each pepper in plastic wrap. Then place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above. Enjoy the flavors again! Yes, you can use frozen peppers. Just thaw them before stuffing. Frozen peppers are softer, so they may cook faster. Keep an eye on them to avoid overcooking. You can use several options instead of meat. Try black beans, lentils, or quinoa for protein. You can also use tofu or tempeh for a vegetarian choice. All these options mix well with the other flavors. Peppers are done when they are tender and the cheese is golden. You can check by inserting a fork into the peppers. If the fork goes in easily, they are ready to eat. Yes, you can prepare taco stuffed peppers ahead of time. Stuff the peppers and place them in the fridge. You can bake them the next day. Just add a few extra minutes to the baking time. Taco stuffed peppers go well with many sides. Consider serving them with a fresh salad, rice, or tortilla chips. You can also add guacamole or salsa for extra flavor. Taco stuffed peppers are simple to make and very tasty. You learned about the best ingredients, step-by-step cooking, and useful tips. Remember, you can switch up the recipe to fit your needs. Store leftovers easily and enjoy them later. Whether you chose meat or made it vegetarian, these peppers bring a fun twist to dinner. Try different flavors each time. I hope you feel excited to make this dish at home!

Taco Stuffed Peppers

Delicious bell peppers stuffed with a savory mixture of ground turkey or beef, rice, beans, corn, and cheese, topped with salsa.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 pound ground turkey or beef
  • 1 cup cooked rice (white or brown)
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn kernels (fresh or frozen)
  • 1 packet taco seasoning (or homemade mix)
  • 1 cup salsa
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • optional fresh cilantro for garnish
  • optional sour cream for serving

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Wash the bell peppers and slice the tops off. Remove the seeds and membranes from inside.
  • In a large skillet, heat the olive oil over medium heat. Add the ground turkey or beef, and cook until browned, breaking it apart with a spoon. Drain excess fat.
  • Stir in the taco seasoning and cook for an additional 2 minutes, following package instructions.
  • Add the cooked rice, black beans, corn, and half of the salsa to the meat mixture, stirring until well combined. Cook for another 3-5 minutes until heated through.
  • Stuff each bell pepper with the taco mixture, pressing down gently to pack them. Place the stuffed peppers upright in a baking dish.
  • Pour the remaining salsa over the top of the stuffed peppers, and sprinkle with shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
  • Let the peppers cool slightly before serving. Garnish with fresh cilantro, if desired. Serve with a dollop of sour cream on the side.

Notes

Garnish with fresh cilantro and serve with sour cream for added flavor.
Keyword healthy, stuffed peppers, taco