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Tex-Mex cuisine is a vibrant fusion of Mexican and American culinary traditions, characterized by its bold flavors, colorful ingredients, and hearty dishes. This beloved style of cooking has gained immense popularity for its ability to satisfy the palate while often incorporating fresh ingredients. One standout dish that embodies the essence of Tex-Mex is the Taco Stuffed Bell Peppers. This recipe not only captures the rich flavors associated with Tex-Mex food but also serves as a nutritious option that resonates with health-conscious diners.

Tex-Mex Taco Stuffed Bell Peppers

Discover the vibrant flavors of Tex-Mex with these delicious Taco Stuffed Bell Peppers! Bursting with colorful ingredients like bell peppers, ground meat, and savory spices, this nutritious recipe offers a healthy twist on traditional tacos. Perfect for family dinners, meal prep, or accommodating various dietary preferences, these customizable stuffed peppers are both satisfying and visually appealing. Elevate your cooking with this versatile dish that combines taste and nutrition effortlessly.
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef or turkey

1 cup cooked quinoa or rice

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

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 small onion, finely chopped

2 cloves garlic, minced

2 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup fresh cilantro, chopped (for garnish)

Salsa and sour cream (for serving, optional)

Instructions
 

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

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

      Cook the meat: In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, about 5-7 minutes. Drain any excess fat.

        Sauté the aromatics: Add the chopped onion and minced garlic to the skillet. Cook for another 2-3 minutes until the onion becomes translucent.

          Mix in other ingredients: Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine and let it cook for another 5 minutes on medium heat, allowing the flavors to meld.

            Stuff the peppers: Remove the skillet from the heat. Spoon the taco filling into each bell pepper until generously filled.

              Add cheese: Sprinkle shredded cheese on top of each stuffed pepper.

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

                  Garnish and serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. Serve warm with salsa and sour cream on the side if desired.

                    Prep Time, Total Time, Servings: 20 mins | 55 mins | 4 servings