Loaded Taco Stuffed Peppers Tasty and Simple Recipe

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- 4 large bell peppers (any color) - 1 lb ground turkey or beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, canned, or frozen) - 1 packet taco seasoning - 1 cup salsa - 1 cup shredded cheddar cheese - 1/2 cup chopped fresh cilantro - 1 avocado, diced (for topping) - Sour cream (for serving, optional) - Lime wedges (for serving) Using fresh and colorful ingredients makes these Loaded Taco Stuffed Peppers shine. Bell peppers are the star here, and they come in many colors. You can use red, yellow, or green. Each brings a unique flavor. Meat is another key part; you can choose ground turkey or beef. Both add a rich taste. For those who want a plant-based meal, try lentils or a mix of beans instead. Adding cooked rice gives these peppers a nice texture. You can use white or brown rice based on your taste. Black beans and corn add fiber and sweetness. They balance the heat from the taco seasoning perfectly. The salsa adds moisture and flavor. I recommend a chunky salsa for extra bite. Shredded cheddar cheese melts beautifully on top and makes the dish even better. Fresh cilantro adds a burst of freshness, while diced avocado provides creaminess. Finally, serving with a dollop of sour cream and lime wedges gives a nice tang. These ingredients work together to create a tasty and satisfying meal. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice off the tops of the bell peppers. Remove all seeds and membranes. Place them in a baking dish, standing upright. - In a large skillet, cook 1 pound of ground turkey or beef over medium heat until it is fully browned. This takes around 5-7 minutes. Drain any extra fat. - Stir in 1 packet of taco seasoning and ½ cup of salsa. Mix well and cook for an extra 2-3 minutes. - Take the skillet off the heat. Add 1 cup of cooked rice, 1 can of black beans (drained and rinsed), and 1 cup of corn. Mix everything well. Then, fold in half of the shredded cheddar cheese. - Use a spoon to fill each bell pepper with the meat and rice mix. Pack it down gently. - Pour the rest of the salsa over the stuffed peppers. Cover the baking dish with foil. - Bake the covered peppers in the oven for 25-30 minutes. - After this time, remove the foil. Sprinkle the remaining cheese on top of the peppers. Bake uncovered for another 10 minutes or until the cheese is melted and bubbly. - To avoid soggy peppers, bake them uncovered for the last 10 minutes. This helps crisp them up. - For best texture, bake the stuffed peppers for 25-30 minutes covered, then 10 minutes uncovered. - Serve your Loaded Taco Stuffed Peppers with a side of tortilla chips and guacamole. - For garnish, try diced jalapeños or a sprinkle of feta cheese for added flavor. - Use cauliflower rice instead of regular rice for a low-calorie choice. - To make it vegetarian, swap the meat for lentils or mushrooms for a hearty filling. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a slight variation in flavor. Customize Your Filling: Feel free to add any leftover vegetables or grains you have on hand to the filling for added nutrition and flavor. Adjust Spice Levels: If you prefer a spicier dish, consider adding jalapeños or using a spicy taco seasoning mix to the filling. Perfect Cheese Melt: For an extra gooey cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking after removing the foil. {{image_2}} You can change up the protein in your stuffed peppers. Ground turkey or beef works well, but chicken is a great option too. If you want a plant-based meal, try lentils or black beans. They give a nice texture and flavor. You can also swap the rice for other grains. Quinoa is a tasty choice. It adds a nutty flavor and boosts protein. Farro is another option, offering a chewy texture and earthy taste. Both grains add more nutrition to your meal. To kick up the flavor, try different seasonings or salsas. Taco seasoning is classic, but you can use cumin, paprika, or chili powder for a twist. They add depth to the dish. If you love heat, add jalapeños or a pinch of chili powder. This will give your peppers a spicy kick. You can also use a spicy salsa for extra zing. Adjust the heat to fit your taste. When serving, try layering the filling in bowls. This looks great and is easy to eat. You can arrange the peppers on a platter for a colorful display. You can also serve the pepper halves on a plate. This makes them easy to grab and enjoy. Garnishing with fresh cilantro and diced avocado adds a nice touch. It makes your dish look even more inviting. Store your leftover loaded taco stuffed peppers in an airtight container. Place them in the fridge. They stay fresh for about 3 to 4 days. If you want to keep them longer, try freezing them. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. They will stay good in the freezer for up to 3 months. For reheating, the best method is the oven. Preheat it to 350°F (175°C). Place the peppers on a baking dish and cover them with foil. Heat for about 20-25 minutes. You can also use the microwave. Place the pepper on a plate and cover it with a damp paper towel. Heat for 2-3 minutes. This keeps them moist and tasty. Loaded taco stuffed peppers last about 3 to 4 days in the fridge. In the freezer, they can be stored for up to 3 months. Just remember to label your containers with the date. This way, you know when to use them. Enjoy your delicious leftovers! Yes, you can make these stuffed peppers ahead. Prepare them and store them in the fridge. Just keep them covered. Bake them when you are ready to eat. This saves time on busy days. To add spice, use spicy taco seasoning. You can also add diced jalapeños to the meat mix. For extra heat, drizzle hot sauce on top before serving. Adjust the heat level to your taste. You can replace rice with quinoa for a nutty flavor. Cauliflower rice is a great low-carb option. You can also use farro for a chewier texture. Each option will change the dish's taste and texture. Yes, you can use dairy-free cheese. Look for brands that melt well. Nutritional yeast is a good choice for a cheesy flavor without dairy. This way, everyone can enjoy the meal. In summary, Loaded Taco Stuffed Peppers are easy to make and delicious. You'll stuff bell peppers with a tasty mix of ground meat, rice, beans, and spices. Bake them for melty cheese perfection. Remember, you can customize the recipe with different ingredients or healthier swaps. Think of these stuffed peppers as a fun dish for any meal. Enjoy experimenting with flavors and combinations. Whether for a weeknight dinner or a party, these peppers are sure to impress!

WANT TO SAVE THIS RECIPE?

Are you craving a fun and tasty dinner? Loaded Taco Stuffed Peppers are the answer! This simple recipe is perfect for busy weeknights and will delight everyone at your table. With vibrant bell peppers stuffed with ground meat, rice, beans, and cheese, they pack bold flavors in every bite. Let’s dive into this tasty dish and make your next meal a hit!

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Why I Love This Recipe

  1. Deliciously Flavorful: The combination of taco seasoning, salsa, and melted cheese creates an explosion of flavor that makes these stuffed peppers irresistible.
  2. Healthy and Nutritious: Loaded with lean protein, fiber-rich beans, and colorful veggies, this dish is both satisfying and nutritious.
  3. Easy to Customize: You can easily adapt the filling ingredients to your taste, whether you prefer different proteins, grains, or veggies.
  4. Perfect for Meal Prep: These stuffed peppers can be made ahead of time and stored in the fridge, making them a convenient option for busy weeknight dinners.

Ingredients

List of Ingredients

– 4 large bell peppers (any color)

– 1 lb ground turkey or beef

– 1 cup cooked rice (white or brown)

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

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

– 1 packet taco seasoning

– 1 cup salsa

– 1 cup shredded cheddar cheese

– 1/2 cup chopped fresh cilantro

– 1 avocado, diced (for topping)

– Sour cream (for serving, optional)

– Lime wedges (for serving)

Using fresh and colorful ingredients makes these Loaded Taco Stuffed Peppers shine. Bell peppers are the star here, and they come in many colors. You can use red, yellow, or green. Each brings a unique flavor.

Meat is another key part; you can choose ground turkey or beef. Both add a rich taste. For those who want a plant-based meal, try lentils or a mix of beans instead.

Adding cooked rice gives these peppers a nice texture. You can use white or brown rice based on your taste. Black beans and corn add fiber and sweetness. They balance the heat from the taco seasoning perfectly.

The salsa adds moisture and flavor. I recommend a chunky salsa for extra bite. Shredded cheddar cheese melts beautifully on top and makes the dish even better. Fresh cilantro adds a burst of freshness, while diced avocado provides creaminess.

Finally, serving with a dollop of sour cream and lime wedges gives a nice tang. These ingredients work together to create a tasty and satisfying meal.

Step-by-Step Instructions

Preparation Steps

– Preheat the oven to 375°F (190°C).

– Slice off the tops of the bell peppers. Remove all seeds and membranes. Place them in a baking dish, standing upright.

– In a large skillet, cook 1 pound of ground turkey or beef over medium heat until it is fully browned. This takes around 5-7 minutes. Drain any extra fat.

– Stir in 1 packet of taco seasoning and ½ cup of salsa. Mix well and cook for an extra 2-3 minutes.

– Take the skillet off the heat. Add 1 cup of cooked rice, 1 can of black beans (drained and rinsed), and 1 cup of corn. Mix everything well. Then, fold in half of the shredded cheddar cheese.

Stuffing the Peppers

– Use a spoon to fill each bell pepper with the meat and rice mix. Pack it down gently.

– Pour the rest of the salsa over the stuffed peppers. Cover the baking dish with foil.

Baking Instructions

– Bake the covered peppers in the oven for 25-30 minutes.

– After this time, remove the foil. Sprinkle the remaining cheese on top of the peppers. Bake uncovered for another 10 minutes or until the cheese is melted and bubbly.

Tips & Tricks

Cooking Tips

– To avoid soggy peppers, bake them uncovered for the last 10 minutes. This helps crisp them up.

– For best texture, bake the stuffed peppers for 25-30 minutes covered, then 10 minutes uncovered.

Serving Suggestions

– Serve your Loaded Taco Stuffed Peppers with a side of tortilla chips and guacamole.

– For garnish, try diced jalapeños or a sprinkle of feta cheese for added flavor.

Healthier Alternatives

– Use cauliflower rice instead of regular rice for a low-calorie choice.

– To make it vegetarian, swap the meat for lentils or mushrooms for a hearty filling.

Pro Tips

  1. Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a slight variation in flavor.
  2. Customize Your Filling: Feel free to add any leftover vegetables or grains you have on hand to the filling for added nutrition and flavor.
  3. Adjust Spice Levels: If you prefer a spicier dish, consider adding jalapeños or using a spicy taco seasoning mix to the filling.
  4. Perfect Cheese Melt: For an extra gooey cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking after removing the foil.

Variations

Ingredient Swaps

You can change up the protein in your stuffed peppers. Ground turkey or beef works well, but chicken is a great option too. If you want a plant-based meal, try lentils or black beans. They give a nice texture and flavor.

You can also swap the rice for other grains. Quinoa is a tasty choice. It adds a nutty flavor and boosts protein. Farro is another option, offering a chewy texture and earthy taste. Both grains add more nutrition to your meal.

Flavor Enhancements

To kick up the flavor, try different seasonings or salsas. Taco seasoning is classic, but you can use cumin, paprika, or chili powder for a twist. They add depth to the dish.

If you love heat, add jalapeños or a pinch of chili powder. This will give your peppers a spicy kick. You can also use a spicy salsa for extra zing. Adjust the heat to fit your taste.

Presentation Ideas

When serving, try layering the filling in bowls. This looks great and is easy to eat. You can arrange the peppers on a platter for a colorful display.

You can also serve the pepper halves on a plate. This makes them easy to grab and enjoy. Garnishing with fresh cilantro and diced avocado adds a nice touch. It makes your dish look even more inviting.

Storage Info

How to Store Leftovers

Store your leftover loaded taco stuffed peppers in an airtight container. Place them in the fridge. They stay fresh for about 3 to 4 days. If you want to keep them longer, try freezing them. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. They will stay good in the freezer for up to 3 months.

Reheating Instructions

For reheating, the best method is the oven. Preheat it to 350°F (175°C). Place the peppers on a baking dish and cover them with foil. Heat for about 20-25 minutes. You can also use the microwave. Place the pepper on a plate and cover it with a damp paper towel. Heat for 2-3 minutes. This keeps them moist and tasty.

Shelf Life

Loaded taco stuffed peppers last about 3 to 4 days in the fridge. In the freezer, they can be stored for up to 3 months. Just remember to label your containers with the date. This way, you know when to use them. Enjoy your delicious leftovers!

FAQs

Can I make Loaded Taco Stuffed Peppers ahead of time?

Yes, you can make these stuffed peppers ahead. Prepare them and store them in the fridge. Just keep them covered. Bake them when you are ready to eat. This saves time on busy days.

How do I make these stuffed peppers spicy?

To add spice, use spicy taco seasoning. You can also add diced jalapeños to the meat mix. For extra heat, drizzle hot sauce on top before serving. Adjust the heat level to your taste.

What can I replace the rice with?

You can replace rice with quinoa for a nutty flavor. Cauliflower rice is a great low-carb option. You can also use farro for a chewier texture. Each option will change the dish’s taste and texture.

Can I substitute the cheese for a dairy-free option?

Yes, you can use dairy-free cheese. Look for brands that melt well. Nutritional yeast is a good choice for a cheesy flavor without dairy. This way, everyone can enjoy the meal.

In summary, Loaded Taco Stuffed Peppers are easy to make and delicious. You’ll stuff bell peppers with a tasty mix of ground meat, rice, beans, and spices. Bake them for melty cheese perfection. Remember, you can customize the recipe with different ingredients or healthier swaps.

Think of these stuffed peppers as a fun dish for any meal. Enjoy experimenting with flavors and combinations. Whether for a weeknight dinner or a party, these peppers are sure to impres

- 4 large bell peppers (any color) - 1 lb ground turkey or beef - 1 cup cooked rice (white or brown) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, canned, or frozen) - 1 packet taco seasoning - 1 cup salsa - 1 cup shredded cheddar cheese - 1/2 cup chopped fresh cilantro - 1 avocado, diced (for topping) - Sour cream (for serving, optional) - Lime wedges (for serving) Using fresh and colorful ingredients makes these Loaded Taco Stuffed Peppers shine. Bell peppers are the star here, and they come in many colors. You can use red, yellow, or green. Each brings a unique flavor. Meat is another key part; you can choose ground turkey or beef. Both add a rich taste. For those who want a plant-based meal, try lentils or a mix of beans instead. Adding cooked rice gives these peppers a nice texture. You can use white or brown rice based on your taste. Black beans and corn add fiber and sweetness. They balance the heat from the taco seasoning perfectly. The salsa adds moisture and flavor. I recommend a chunky salsa for extra bite. Shredded cheddar cheese melts beautifully on top and makes the dish even better. Fresh cilantro adds a burst of freshness, while diced avocado provides creaminess. Finally, serving with a dollop of sour cream and lime wedges gives a nice tang. These ingredients work together to create a tasty and satisfying meal. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice off the tops of the bell peppers. Remove all seeds and membranes. Place them in a baking dish, standing upright. - In a large skillet, cook 1 pound of ground turkey or beef over medium heat until it is fully browned. This takes around 5-7 minutes. Drain any extra fat. - Stir in 1 packet of taco seasoning and ½ cup of salsa. Mix well and cook for an extra 2-3 minutes. - Take the skillet off the heat. Add 1 cup of cooked rice, 1 can of black beans (drained and rinsed), and 1 cup of corn. Mix everything well. Then, fold in half of the shredded cheddar cheese. - Use a spoon to fill each bell pepper with the meat and rice mix. Pack it down gently. - Pour the rest of the salsa over the stuffed peppers. Cover the baking dish with foil. - Bake the covered peppers in the oven for 25-30 minutes. - After this time, remove the foil. Sprinkle the remaining cheese on top of the peppers. Bake uncovered for another 10 minutes or until the cheese is melted and bubbly. - To avoid soggy peppers, bake them uncovered for the last 10 minutes. This helps crisp them up. - For best texture, bake the stuffed peppers for 25-30 minutes covered, then 10 minutes uncovered. - Serve your Loaded Taco Stuffed Peppers with a side of tortilla chips and guacamole. - For garnish, try diced jalapeños or a sprinkle of feta cheese for added flavor. - Use cauliflower rice instead of regular rice for a low-calorie choice. - To make it vegetarian, swap the meat for lentils or mushrooms for a hearty filling. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a slight variation in flavor. Customize Your Filling: Feel free to add any leftover vegetables or grains you have on hand to the filling for added nutrition and flavor. Adjust Spice Levels: If you prefer a spicier dish, consider adding jalapeños or using a spicy taco seasoning mix to the filling. Perfect Cheese Melt: For an extra gooey cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking after removing the foil. {{image_2}} You can change up the protein in your stuffed peppers. Ground turkey or beef works well, but chicken is a great option too. If you want a plant-based meal, try lentils or black beans. They give a nice texture and flavor. You can also swap the rice for other grains. Quinoa is a tasty choice. It adds a nutty flavor and boosts protein. Farro is another option, offering a chewy texture and earthy taste. Both grains add more nutrition to your meal. To kick up the flavor, try different seasonings or salsas. Taco seasoning is classic, but you can use cumin, paprika, or chili powder for a twist. They add depth to the dish. If you love heat, add jalapeños or a pinch of chili powder. This will give your peppers a spicy kick. You can also use a spicy salsa for extra zing. Adjust the heat to fit your taste. When serving, try layering the filling in bowls. This looks great and is easy to eat. You can arrange the peppers on a platter for a colorful display. You can also serve the pepper halves on a plate. This makes them easy to grab and enjoy. Garnishing with fresh cilantro and diced avocado adds a nice touch. It makes your dish look even more inviting. Store your leftover loaded taco stuffed peppers in an airtight container. Place them in the fridge. They stay fresh for about 3 to 4 days. If you want to keep them longer, try freezing them. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. They will stay good in the freezer for up to 3 months. For reheating, the best method is the oven. Preheat it to 350°F (175°C). Place the peppers on a baking dish and cover them with foil. Heat for about 20-25 minutes. You can also use the microwave. Place the pepper on a plate and cover it with a damp paper towel. Heat for 2-3 minutes. This keeps them moist and tasty. Loaded taco stuffed peppers last about 3 to 4 days in the fridge. In the freezer, they can be stored for up to 3 months. Just remember to label your containers with the date. This way, you know when to use them. Enjoy your delicious leftovers! Yes, you can make these stuffed peppers ahead. Prepare them and store them in the fridge. Just keep them covered. Bake them when you are ready to eat. This saves time on busy days. To add spice, use spicy taco seasoning. You can also add diced jalapeños to the meat mix. For extra heat, drizzle hot sauce on top before serving. Adjust the heat level to your taste. You can replace rice with quinoa for a nutty flavor. Cauliflower rice is a great low-carb option. You can also use farro for a chewier texture. Each option will change the dish's taste and texture. Yes, you can use dairy-free cheese. Look for brands that melt well. Nutritional yeast is a good choice for a cheesy flavor without dairy. This way, everyone can enjoy the meal. In summary, Loaded Taco Stuffed Peppers are easy to make and delicious. You'll stuff bell peppers with a tasty mix of ground meat, rice, beans, and spices. Bake them for melty cheese perfection. Remember, you can customize the recipe with different ingredients or healthier swaps. Think of these stuffed peppers as a fun dish for any meal. Enjoy experimenting with flavors and combinations. Whether for a weeknight dinner or a party, these peppers are sure to impress!

Loaded Taco Stuffed Peppers

Delicious bell peppers filled with a savory mixture of ground turkey or beef, rice, beans, corn, and cheese, topped with salsa and fresh garnishes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 lb ground turkey or beef
  • 1 cup cooked rice (white or brown)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup corn (fresh, canned, or frozen)
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1 whole avocado, diced (for topping)
  • to taste sour cream (for serving, optional)
  • to taste lime wedges (for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them in a baking dish standing upright.
  • In a large skillet over medium heat, cook the ground turkey or beef until fully browned, about 5-7 minutes. Drain any excess fat.
  • Stir in the taco seasoning and 1/2 cup of the salsa, mixing well. Cook for an additional 2-3 minutes.
  • Remove the skillet from heat and add the cooked rice, black beans, corn, and half of the shredded cheese. Mix until all ingredients are well combined.
  • Spoon the meat and rice mixture into each bell pepper, packing it down gently as you fill them.
  • Pour the remaining salsa over the stuffed peppers and cover the baking dish with foil.
  • Bake in the preheated oven for 25-30 minutes.
  • Remove the foil, sprinkle the remaining cheese on top of the peppers, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  • Once cooked, remove from the oven and let them cool slightly. Garnish each pepper with fresh cilantro and diced avocado.
  • Serve with a dollop of sour cream and lime wedges on the side for added flavor.

Notes

Feel free to customize the toppings and ingredients based on your preferences.
Keyword beef, easy dinner, ground turkey, stuffed peppers, taco

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