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- 4 large bell peppers (any color you love) - 1 lb ground turkey or beef (choose lean for a healthier option) - 1 cup cooked rice (your choice of white, brown, or even quinoa for a twist) - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 cup corn (freshly cut off the cob, canned, or thawed frozen corn) - 1 packet taco seasoning (or your homemade blend) - 1 cup salsa (choose your heat level!) - 1 cup shredded cheddar cheese (or a blend of your favorite cheeses) - 1/2 cup chopped fresh cilantro (for a vibrant touch) - 1 ripe avocado, diced (for topping) - Sour cream (for serving, optional) - Lime wedges (for serving, to brighten the dish) When you make loaded taco stuffed peppers, fresh ingredients are key. Start with large bell peppers; their colors make the dish pop. I love using red, yellow, and green ones. The choice of protein is simple. You can use ground turkey or beef. Lean meat keeps the dish healthier. Next, let's talk about the rice. You have options! White rice works well, but brown rice adds a nice texture. Quinoa is great too if you want a twist. Black beans are a must. They add protein and fiber. Drain and rinse them before mixing. Corn adds sweetness and crunch. You can use fresh corn, canned, or thawed frozen corn. The taco seasoning gives that classic flavor. You can buy a packet or make your own blend. Salsa adds moisture and zest. Choose a spicy or mild kind based on your taste. Finally, cheese brings it all together. I like shredded cheddar, but feel free to mix it up. Fresh cilantro adds a burst of color and taste. Don’t forget the avocado for topping! It adds creaminess. Sour cream and lime wedges are great for serving. They brighten the dish and make it even better. Enjoy your cooking adventure! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is key for cooking the peppers evenly. Next, take your large bell peppers. Slice the tops off and remove the seeds. This gives you little bowls to fill. Stand the peppers upright in a baking dish. Now, heat a large skillet over medium heat. Add 1 pound of ground turkey or beef. Cook it until browned, which takes about 5-7 minutes. After that, drain any excess fat from the skillet. Once the meat is browned, mix in the taco seasoning and 1/2 cup of salsa. Stir well and cook for another 2-3 minutes. This helps all the flavors blend together nicely. Remove the skillet from the heat. Add 1 cup of cooked rice, 1 can of black beans, and 1 cup of corn to the meat. Mix until everything is well combined. Use a spoon to fill each pepper with this hearty mixture, packing it down gently. Drizzle the remaining salsa over the top of each stuffed pepper. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25-30 minutes. This will make the peppers tender. After that, remove the foil and sprinkle the remaining cheese on top. Return to the oven for another 10 minutes until the cheese melts and bubbles. When picking peppers, think about flavor and texture. I love using large bell peppers. They come in many colors: red, yellow, green, and orange. Each color has a different sweetness. Red peppers are the sweetest, while green ones are more bitter. Choose peppers that feel firm and heavy. Avoid soft spots or wrinkles. This helps ensure a tasty stuffed pepper. You can make this dish even healthier! Use lean ground turkey instead of beef. It cuts down on fat but keeps the flavor. You can also swap rice for quinoa. Quinoa adds protein and a unique texture. Black beans are great for fiber. They help balance the meal and add more nutrients. These small changes make a big difference for your health! To boost flavor, fresh herbs work wonders. Add chopped cilantro to the filling or as a garnish. Cilantro adds a fresh taste and bright color. You can also try different spices. Consider adding cumin or smoked paprika for a smoky kick. Don’t be afraid to experiment with your favorite herbs and spices. They can transform this dish into something special! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a subtle variation in flavor. Custom Spice Level: Adjust the amount of taco seasoning or salsa based on your preferred spice level to ensure the dish is perfect for your palate. Make Ahead: Prepare the filling a day in advance and store it in the fridge. This will save you time on a busy weeknight! Garnish for Freshness: Add toppings like diced tomatoes or a squeeze of lime just before serving for an extra layer of freshness. {{image_4}} For a tasty vegetarian version, replace the meat with beans or lentils. Both options pack protein and flavor. Black beans work well, adding creaminess. Lentils also give a nice texture while soaking up spices. You can mix in more veggies like zucchini or mushrooms for added nutrition. Cheese adds richness and flavor to your stuffed peppers. You can explore various cheese blends for variety. Try Monterey Jack for a creamy melt or pepper jack for a spicy kick. A mix of cheddar and mozzarella brings a nice balance. Experiment to find your favorite combination! To elevate your meal, serve the stuffed peppers with simple sides. Fresh salsa or guacamole pairs nicely. A light salad with lime dressing adds crunch and freshness. You can also serve tortilla chips for a fun crunch. Lime wedges brighten the dish, adding zest to every bite! To store your loaded taco stuffed peppers, first let them cool. Place them in a clean, airtight container. Make sure to cover them well to keep moisture in. They can stay fresh in your fridge for up to three days. If you want to save them longer, consider freezing. When you reheat your stuffed peppers, use the oven for the best flavor and texture. Preheat your oven to 350°F (175°C). Place the peppers on a baking sheet. Cover them with foil to keep them from drying out. Heat for about 20 minutes, or until warm. You can also use a microwave. Just be careful, as they may lose some texture. To freeze your stuffed peppers, first cool them completely. Wrap each pepper in plastic wrap or foil. Place them in a freezer-safe bag, removing as much air as you can. They can be frozen for up to three months. When you are ready to eat, let them thaw in the fridge overnight before reheating. This way, they will taste fresh and delicious! Yes, you can. Ground turkey and beef are great, but feel free to swap in ground chicken or pork. Each choice adds unique flavor. Use lean cuts to keep it healthy. If you want a plant-based option, try crumbled tempeh or lentils. These alternatives still pack a punch of protein and flavor. You have options! White or brown rice works well, but quinoa is a fun twist. Cauliflower rice is another great choice. It’s low in carbs and adds a veggie boost. If you want more texture, try using couscous or farro. Each option gives a new taste and keeps the dish exciting. The peppers should be tender yet firm. Bake them for about 25-30 minutes covered, then check. Remove the foil and sprinkle more cheese on top. Bake for an extra 10 minutes until the cheese is melted. A fork should easily pierce the peppers when they are ready. Let them rest a bit before serving. Enjoy! Stuffed peppers are a fun and versatile meal. We explored the key ingredients, like bell peppers and proteins. You learned step-by-step instructions for making them. I shared tips on choosing peppers and healthier options. You can even try variations with vegetarian filling or different cheeses. Remember to store leftovers properly for later enjoyment. With these insights, you're ready to create delicious stuffed peppers that suit your taste. Enjoy every tasty bite you make!

Fiesta Loaded Taco Stuffed Peppers

Delicious bell peppers stuffed with a savory mixture of ground turkey or beef, rice, beans, corn, and topped with cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground turkey or beef
  • 1 cup cooked rice
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1 ripe avocado, diced
  • to taste sour cream
  • to taste lime wedges

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Carefully slice the tops off the bell peppers, then remove the seeds and membranes. Arrange the peppers upright in a baking dish.
  • Heat a large skillet over medium heat. Add the ground turkey or beef, cooking until fully browned, about 5-7 minutes. Drain off any excess fat.
  • Stir in the taco seasoning and 1/2 cup of the salsa. Cook for an additional 2-3 minutes.
  • Remove from heat and incorporate the cooked rice, black beans, corn, and half of the shredded cheese into the meat mixture. Stir until well combined.
  • Fill each bell pepper with the meat and rice mixture, packing it down slightly.
  • Drizzle the remaining salsa over the top of each stuffed pepper. Cover the baking dish with aluminum foil.
  • Bake for 25-30 minutes until the peppers are tender.
  • Remove the foil, sprinkle the remaining cheese over the peppers, and bake for another 10 minutes until the cheese is melted.
  • Let the stuffed peppers rest for a few minutes. Garnish with fresh cilantro and diced avocado.
  • Serve hot with sour cream and lime wedges.

Notes

Feel free to customize the ingredients based on your preferences!
Keyword easy, fiesta, healthy, stuffed peppers, taco