Name: Stuffed Taco Bell Peppers Recipe: A Flavor-Packed, Family-Friendly Favorite
Ingredients: 4 large bell peppers (any color), halved and deseeded; 1 lb ground beef or ground turkey; 1 small onion, diced; 2 cloves garlic, minced; 1 packet taco seasoning; 1 cup cooked rice (or cauliflower rice for low-carb); 1 cup black beans (optional); 1 cup corn kernels; 1 can diced tomatoes with green chilies (drained); 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend); Olive oil, for brushing; Salt and pepper, to taste

Ingredients

Scale

4 large bell peppers (any color), halved and deseeded
1 lb ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 cup cooked rice (or cauliflower rice for low-carb)
1 cup black beans (optional)
1 cup corn kernels
1 can diced tomatoes with green chilies (drained)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Olive oil, for brushing
Salt and pepper, to taste

Instructions

Preheat oven:
Preheat to 375°F (190°C). Lightly grease a baking dish.
Prep peppers:
Cut peppers in half lengthwise, remove seeds and membranes.
Brush with olive oil and sprinkle with a little salt.
Place in the baking dish, cut-side up.
Cook filling:
In a skillet over medium heat, cook ground beef and onion until browned.
Add garlic, taco seasoning, and a splash of water. Stir to coat.
Mix in cooked rice, black beans, corn, and tomatoes. Simmer for 2–3 minutes.
Stuff peppers:
Spoon the filling into each pepper half, packing tightly.
Sprinkle generously with shredded cheese.
Bake:
Cover loosely with foil and bake for 30 minutes.
Remove foil and bake another 5–10 minutes until cheese is melted and bubbly.

Serve:
Garnish with chopped cilantro, sour cream, or avocado slices if desired.