Taco Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef (or ground turkey/chicken for a leaner option)
• 1 packet taco seasoning (or homemade seasoning)
• 1/2 cup onion (diced)
• 1 cup cooked rice (white or brown)
• 1 can (14 oz) diced tomatoes (drained)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
• 1/2 cup salsa (plus more for serving, optional)
• 1/4 cup chopped fresh cilantro (optional for garnish)
• Sour cream (for serving, optional)
• Salt and pepper (to taste)

Instructions:

1. Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin piece off the bottom to help them stand upright (be careful not to cut through the bottom). Place the peppers in a baking dish.
2. Cook the Ground Meat: In a large skillet, heat a little olive oil over medium heat. Add the ground beef (or turkey/chicken) and cook until browned. Drain any excess fat.
3. Add the Seasonings: Add the diced onion and cook for 3-4 minutes until softened. Stir in the taco seasoning, cooked rice, diced tomatoes, corn, and salsa. Season with salt and pepper. Cook for another 2-3 minutes, allowing everything to come together. Taste and adjust the seasoning if needed.
4. Stuff the Peppers: Spoon the taco mixture into each bell pepper, packing it tightly. Once all the peppers are filled, top each with a generous sprinkle of shredded cheese.
5. Bake the Peppers: Cover the baking dish with aluminum foil and bake for about 25 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve: Remove from the oven, garnish with fresh cilantro, and serve with sour cream and extra salsa on the side if desired.

Enjoy your Taco Stuffed Bell Peppers! They’re a fun and delicious way to enjoy all your favorite taco flavors in a healthier, low-carb form.