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Cheesy Taco Stuffed Bell Peppers

Cheesy Taco Stuffed Bell Peppers
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Cheesy Taco Stuffed Bell Peppers combine the bold flavors of taco seasoning and melted cheese with fresh, colorful bell peppers for a nutritious, easy-to-make dinner. This versatile recipe features a hearty protein base mixed with rice or quinoa, onions, garlic, and diced tomatoes or salsa, all stuffed into vibrant bell peppers and baked to gooey perfection. Perfect for a quick weeknight meal or meal prep, it’s flavorful, customizable, gluten-free, and sure to become a family favorite.

Ingredients

Scale

Vegetables & Aromatics

  • 4 large bell peppers (red, yellow, or green)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes or salsa

Protein & Fillings

  • 1 lb ground meat (beef, turkey, or chicken)
  • 1 cup cooked rice or quinoa
  • Taco seasoning (about 2 tablespoons)
  • 1 tablespoon olive oil

Cheese & Toppings

  • 1 to 1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Instructions

  1. Prepare the Bell Peppers: Cut the tops off the bell peppers and carefully remove seeds and membranes. Rinse the peppers and set them aside to dry while you prepare the filling.
  2. Cook the Filling: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sauté until translucent. Add ground meat and cook until browned, breaking it up as it cooks. Stir in taco seasoning and a splash of water, allowing spices to blend evenly.
  3. Mix in Rice and Tomatoes: Once meat is cooked through, stir in cooked rice or quinoa along with diced tomatoes or salsa. Let the mixture simmer briefly to combine flavors and reduce excess moisture.
  4. Stuff the Peppers: Carefully fill each bell pepper with the taco mixture, pressing down gently to pack filling but leaving some space at the top for cheese.
  5. Add Cheese and Bake: Sprinkle shredded cheese over each stuffed pepper generously. Arrange the peppers upright in a baking dish, add a little water to the dish bottom, and cover loosely with foil. Bake at 375°F (190°C) for 25–30 minutes. Remove foil in the last 5 minutes to brown the cheese.

Notes

  • Choose fresh, firm bell peppers for easier stuffing and best texture.
  • Use premade taco seasoning for convenience or make your own for personalized flavor.
  • Don’t overfill peppers to prevent spilling during baking.
  • For softer peppers, microwave or roast briefly before stuffing.
  • Let stuffed peppers rest 5 minutes after baking to firm the filling.

Nutrition

Keywords: Stuffed Peppers, Taco, Cheesy, Gluten-Free, Mexican, Easy Dinner, Meal Prep

Find it online: https://tastebudtrek.com/cheesy-taco-stuffed-bell-peppers/