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- 4 large bell peppers (any color) - 1 pound ground beef or ground turkey - 1 cup cooked quinoa - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup salsa - 1 cup shredded cheese (cheddar or a lower-fat option) - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Optional toppings: sour cream, avocado, cilantro

Flavorful Taco Stuffed Bell Peppers

Discover the delightful fusion of flavors in Taco Stuffed Bell Peppers! This colorful dish combines classic taco ingredients with wholesome bell peppers, making it a nutritious choice for families and health enthusiasts alike. With options for customization, you can tailor the recipe to fit any dietary preference. Perfect for busy weeknights or special gatherings, these tasty stuffed peppers are sure to impress and satisfy everyone at the table. Get ready to enjoy a meal that’s as fun to make as it is to eat!
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Ingredients
  

4 large bell peppers (any color)

1 pound ground beef or turkey

1 cup cooked quinoa (or substitute with cooked rice)

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

1 cup corn (frozen or canned)

1 small onion, finely diced

2 cloves garlic, minced

1 packet taco seasoning (or use homemade seasoning)

1 cup salsa, plus more for topping

1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Prepare the Bell Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly drizzle olive oil over the outside of the peppers, then sprinkle with a pinch of salt. Stand the peppers upright in a baking dish, ensuring they fit snugly to prevent tipping.

      Cook the Filling: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onion becomes soft and translucent.

        Add the Meat: Increase the heat to medium-high. Add the ground beef or turkey to the skillet, breaking it apart with a spatula. Cook for approximately 5-7 minutes until the meat is fully browned and cooked through. If there's excess fat, carefully drain it from the skillet.

          Season and Mix: Sprinkle the taco seasoning into the skillet and pour in half a cup of salsa. Add the black beans, corn, and the cooked quinoa (or rice), stirring well to combine. Let it cook for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust with salt and pepper as needed.

            Stuff the Peppers: Remove the skillet from heat. Using a spoon, generously fill each bell pepper with the meat and quinoa mixture, pressing down lightly to pack it in well.

              Add Cheese and Bake: Spoon the remaining salsa over each stuffed pepper and top with an even layer of shredded cheese. Cover the baking dish tightly with aluminum foil to keep the peppers moist during baking.

                Bake: Place the covered dish in the preheated oven and bake for 30 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.

                  Garnish and Serve: Once baked, take the dish out of the oven and allow the peppers to cool for a few minutes. Garnish with freshly chopped cilantro for a vibrant finish before serving.

                    Enjoy your delightful Taco Stuffed Bell Peppers as a family-friendly meal that’s bursting with flavor and nutrition!

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4