Cheesy Taco Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 lb ground beef (or ground turkey)
- 1 packet taco seasoning mix
- 1 cup cooked rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Sour cream (optional, for serving)
- Avocado slices (optional, for serving)
Instructions:
Preparation:
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish large enough to hold the bell peppers.
Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Place the bell peppers in the prepared baking dish, standing upright.
Filling:
- In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
- Add the taco seasoning mix and follow the instructions on the packet, usually adding some water and cooking until the mixture thickens.
- Stir in the cooked rice, black beans, corn, and diced tomatoes with green chilies. Mix well.
- Remove from heat and stir in 1 cup of the shredded cheese until melted and well combined.
Stuffing:
- Spoon the beef mixture into each bell pepper, packing it down gently as you go.
- Top each stuffed pepper with a spoonful of salsa and sprinkle with the remaining 1/2 cup of shredded cheese.
Baking:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Serving:
- Remove the stuffed peppers from the oven and let them cool for a few minutes.
- Garnish with chopped fresh cilantro if desired.
- Serve with sour cream and avocado slices on the side, if using.
Enjoy these delicious Cheesy Taco Stuffed Bell Peppers as a hearty and flavorful meal!