Taco Stuffed Bell Peppers – Page 2

Step-by-Step Directions

Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
Cook the Meat: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Season and Mix: Add the taco seasoning to the ground beef according to the packet instructions. Stir in the cooked rice, black beans, corn, and salsa. Mix until everything is well combined.
Stuff the Peppers: Spoon the beef mixture into each bell pepper, filling them to the top. Sprinkle shredded cheese over each stuffed pepper.
Bake: Cover the baking dish with aluminum foil and bake 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.
Garnish and Serve: Remove from the oven and let cool slightly. Top with diced avocado, fresh cilantro, and a dollop of sour cream if desired. Serve with lime wedges on the side.

Pepper Prep: To ensure your peppers stand upright, trim a small slice off the bottom to create a flat surface.
Meat Options: Swap the ground beef for ground turkey or chicken for a leaner option.
Rice Alternatives: Use quinoa or cauliflower rice for a low-carb variation.
Extra Veggies: Add diced zucchini or mushrooms to the beef mixture for additional nutrients.
Cheese Choices: Experiment with different cheeses like pepper jack or queso fresco for a unique flavor.

Vegetarian Version: Replace the ground beef with a plant-based meat alternative or increase the amount of beans and corn.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the beef mixture for some extra heat.
Southwest Style: Mix in some chopped green chilies and use a southwest spice blend instead of traditional taco seasoning.

Taco Stuffed Bell Peppers are great for meal prep and leftovers. Here’s how to store them:

Refrigerate: Place any leftover stuffed peppers in an airtight container and refrigerate for up to 4 days.
Freeze: For longer storage, wrap each stuffed pepper individually in plastic wrap, then in aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) until heated through.