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To make taco stuffed peppers, you need these main items: - 4 large bell peppers (any color of your choice) - 1 lb ground turkey or ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh or canned) - 1 cup diced tomatoes (canned or fresh) - 2 tablespoons taco seasoning - 1 cup shredded cheddar cheese - Salt and pepper, to taste You can enhance your meal with these tasty options: - Fresh cilantro, chopped (for garnish) - Sour cream - Sliced avocado These taco stuffed peppers can fit many diets. Ground turkey is lean, making it great for those watching fat. If you're vegan, swap meat with lentils or mushrooms. Black beans add fiber and protein. For gluten-free eaters, this dish is naturally safe. Just use gluten-free taco seasoning. Always check labels to be sure! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step warms up the oven for baking. Next, take four large bell peppers. I like using colorful ones for a fun look. Cut the tops off each pepper and remove the seeds and membranes. This makes space for the tasty filling. Set the hollowed peppers aside on a baking dish. Grab a large skillet and heat it over medium heat. Add one pound of ground turkey or beef to the skillet. Cook it until it turns brown. Use a spatula to break the meat into small pieces. If there's extra grease, drain it. Now, add one small chopped onion and two minced garlic cloves. Sauté them together for about three to four minutes. The onion should look clear and smell great. Then, mix in one cup of rinsed black beans, one cup of corn, and one cup of diced tomatoes. Sprinkle in two tablespoons of taco seasoning, along with salt and pepper to taste. Cook everything for another three to five minutes. This warms up the mix and blends the flavors. Finally, take the skillet off the heat and stir in half of the cup of shredded cheddar cheese until it melts into the filling. Now it’s time to fill the peppers! Stuff each bell pepper with the taco filling, packing it in well. Place the filled peppers upright in your baking dish. Cover the dish tightly with aluminum foil and bake it in the preheated oven for 25 minutes. After that time, carefully remove the foil. Sprinkle the remaining cheddar cheese on top of each pepper. Return the dish to the oven for another 10 to 15 minutes. Look for the cheese to melt and bubble, and the peppers should be soft enough to pierce with a fork. Once done, take the dish out of the oven. Let the peppers cool for a few minutes. This prevents burns when you serve them. After enjoying your taco stuffed peppers, store leftovers in an airtight container. Keep them in the fridge for up to three days. To reheat, microwave them for a few minutes. You can also bake them in the oven at 350°F (175°C) until warm. This dish still tastes great the next day! You can prepare taco stuffed peppers in advance. Cook the filling and stuff the peppers. Then, cover them and place them in the fridge for up to 24 hours. When you're ready, bake them as directed. This makes busy weeknights easier and tastier. To enhance the flavor of your stuffed peppers, use fresh ingredients. Fresh herbs like cilantro add bright notes. You can also adjust the taco seasoning to your taste. For extra heat, add diced jalapeños or a splash of hot sauce to the filling. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Make it Spicy: If you enjoy heat, consider adding some diced jalapeños or a splash of hot sauce to the filling for a spicy kick. Customize Your Filling: Feel free to substitute the ground turkey or beef with shredded chicken, tofu, or even a mixture of grains and vegetables for a vegetarian version. Layer the Cheese: For an extra cheesy topping, layer the cheese in between the filling as well as on top before baking for a gooey texture. {{image_4}} To make vegetarian taco stuffed peppers, skip the meat. Use more black beans and corn. You can add cooked quinoa for extra protein. Mix in some diced zucchini or mushrooms for texture. The taco seasoning will still give great flavor. You can use any color bell pepper you like. For a low-carb version, replace the corn and beans. Use cauliflower rice instead. This keeps the meal light and tasty. You can also add spinach for more nutrients. The spices will keep it flavorful without the carbs. Feel free to swap the ground turkey or beef. Ground chicken or pork works well too. You can also mix meats for a unique taste. For a bean twist, try kidney beans or pinto beans. Each option brings a different flavor to the dish. Taco stuffed peppers shine on their own, but sides can add more flavor. Here are some fun ideas: - Mexican Rice: Serve fluffy rice with lime and cilantro for freshness. - Refried Beans: Creamy beans will complement the peppers nicely. - Guacamole: This cool dip works great with the spicy filling. - Corn Salad: A sweet corn salad adds a crisp touch to your meal. Finding the right drink can make your meal even better. Here are some tasty options: - Margaritas: A classic lime margarita brings zest to each bite. - Iced Tea: Sweet or unsweet, tea is refreshing and balances the meal. - Soda: A light soda can be a fun, fizzy choice. - Sparkling Water: Flavored sparkling water cleanses the palate well. Garnishes can elevate your taco stuffed peppers. They add color and taste. Here are some simple ideas: - Fresh Cilantro: Chopped cilantro adds a burst of flavor and looks great. - Sour Cream: A dollop of sour cream gives a creamy contrast. - Avocado Slices: Creamy avocado enhances the texture and flavor. - Lime Wedges: A squeeze of lime adds brightness to every bite. These serving suggestions will help you enjoy taco stuffed peppers to the fullest! Yes, you can use different types of peppers. Bell peppers are great, but you can try poblano, jalapeño, or banana peppers. Each kind adds its own taste. For a sweeter flavor, stick to bell peppers. For heat, choose jalapeños. The choice is yours! To make your taco stuffed peppers spicier, add jalapeños or hot sauce to the filling. You can also mix in diced green chiles or sprinkle chili powder into the taco seasoning. Taste as you go, and adjust the spice level to what you like best. It's fun to find your perfect heat! Absolutely! You can freeze stuffed peppers for later. Once they cool, wrap each pepper in plastic wrap. Place them in a freezer bag or airtight container. They can last for up to three months. When ready to eat, just thaw and reheat in the oven. Enjoy your tasty meal anytime! Stuffed peppers are easy and fun to make. We covered the main ingredients and options for serving. I shared steps to prep, cook, and bake. Tips for storage and meal prep can save time. You can try vegetarian or low-carb versions. Don't forget pairing ideas for sides and drinks. Finally, stuffed peppers are great for any meal. They are tasty and flexible for everyone's diet. Enjoy your cooking and let your taste buds explore!

Taco Stuffed Peppers Delight

A delicious and colorful dish featuring bell peppers stuffed with a savory taco filling.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 lb ground turkey or ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup diced tomatoes
  • 2 tablespoons taco seasoning
  • 1 cup shredded cheddar cheese
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • optional sour cream and sliced avocado for serving

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Carefully cut the tops off each bell pepper and remove all seeds and membranes from inside. Place the hollowed peppers aside for stuffing.
  • In a large skillet set over medium heat, add the ground turkey or beef. Cook until the meat is browned, using a spatula to break it up into small pieces. If there’s excess grease, drain it from the skillet.
  • Incorporate the finely chopped onion and minced garlic into the skillet. Sauté for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.
  • Mix in the rinsed black beans, corn kernels, and diced tomatoes. Sprinkle in the taco seasoning, along with salt and pepper. Cook for an additional 3-5 minutes, stirring until everything is evenly heated and combined.
  • Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted and blended into the filling.
  • Generously stuff each bell pepper with the taco filling, packing it in well. Arrange the filled peppers upright in a baking dish.
  • Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, carefully uncover the dish, sprinkle the remaining cheddar cheese evenly over the tops of each stuffed pepper, and return to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are fork-tender.
  • Once baked, carefully remove the dish from the oven and let the peppers cool for a few minutes before serving to avoid burning yourself.

Notes

Garnish with fresh cilantro and serve with sour cream and avocado for an extra touch.
Keyword beef, ground turkey, stuffed peppers, taco, vegetables