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Tacos are a beloved dish worldwide, known for their bold flavors and vibrant ingredients. However, if you're looking for a fresh twist that combines the classic appeal of tacos with a healthier approach, crispy taco-stuffed peppers are an excellent choice. This recipe takes the traditional taco filling and stuffs it into colorful bell peppers, creating a dish that is not only visually appealing but also packed with nutrients. Whether you're hosting a casual dinner, preparing a family meal, or simply craving something new, these taco-stuffed peppers are sure to satisfy.

Crispy Taco-Stuffed Peppers

Discover a delicious twist on a classic favorite with crispy taco-stuffed peppers! This recipe combines colorful bell peppers with your choice of protein and tasty fillings for a nutritious, wholesome meal. Perfect for family dinners or entertaining, these customizable peppers can accommodate various diets. Learn how to prepare them step-by-step and enjoy a flavorful dish that looks as good as it tastes. Elevate your mealtime with this vibrant and healthy recipe!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef (or turkey for a lighter option)

1 small onion, diced

2 cloves garlic, minced

1 cup corn kernels (canned or frozen)

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

1 packet taco seasoning (or homemade mix)

1 cup diced tomatoes (canned with juice or fresh)

1 cup shredded cheddar cheese (or Mexican blend)

1/2 cup sour cream (for topping)

Fresh cilantro or parsley, chopped (for garnish)

Olive oil

Salt and pepper to taste

Optional toppings: sliced jalapeños, avocado, lime wedges

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of the peppers with olive oil and place them cut-side up in a baking dish.

      Cook the Filling: In a skillet over medium heat, add a tablespoon of olive oil. Once hot, add diced onions and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute.

        Brown the Meat: Add the ground beef (or turkey) to the skillet, breaking it apart with a spatula. Season with salt and pepper. Cook until browned, about 6-8 minutes. Drain excess fat if necessary.

          Add Other Ingredients: Stir in the corn, black beans, diced tomatoes, and taco seasoning. Mix well and let simmer for about 5 minutes until heated through and flavors meld.

            Stuff the Peppers: Spoon the taco mixture into each bell pepper, packing it lightly. Leave a little room at the top for the cheese.

              Cheesy Topping: Sprinkle about 1/4 cup of cheddar cheese on top of each stuffed pepper.

                Bake the Peppers: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.

                  Serve: Let the peppers cool for a few minutes. Serve with a dollop of sour cream, a sprinkle of fresh cilantro, and any additional toppings you like. Enjoy your delicious taco-stuffed peppers!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings