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Stuffed peppers are a delightful culinary creation that combines flavor, nutrition, and versatility. They serve as an ideal canvas for various ingredients, allowing for endless culinary creativity while catering to diverse dietary preferences. Among the many variations, Fiesta Stuffed Peppers stand out with their vibrant colors and bold flavors, making them a perfect choice for family meals, gatherings, or even meal prep for the week ahead.

Tex-Mex Beef and Cheese Stuffed Peppers

Discover the vibrant world of Fiesta Stuffed Peppers, a delightful dish that blends flavor, nutrition, and creativity. These colorful peppers are filled with a hearty mixture of ground meat, rice, beans, and spices, making them perfect for family meals or meal prep. Each bite is packed with vitamins, protein, and fiber, offering a satisfying experience that's as healthy as it is delicious. Explore this recipe and elevate your dining table with a colorful and enticing dish!
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Ingredients
  

4 large bell peppers (any color)

1 lb ground beef or ground turkey

1 cup cooked rice (white or brown)

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

1 cup corn (frozen or canned)

1 cup salsa (choose your desired spice level)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1.5 cups shredded cheddar cheese (divided)

Fresh cilantro or green onions for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures it reaches the right temperature while you prepare the peppers.

    Prepare the Peppers: Slice the tops off each bell pepper and remove the seeds and membranes. If the peppers wobble, gently trim the bottom to create a stable base for them to stand upright. Arrange the peppers in a baking dish with their open sides facing up.

      Cook the Meat: In a large skillet set over medium heat, add the ground beef or turkey. Cook, stirring occasionally, until the meat is browned and cooked through, approximately 5-7 minutes. If there is excess fat, drain it from the skillet.

        Combine Filling: To the skillet with the cooked meat, stir in the cooked rice, black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, and season with salt and pepper to taste. Mix until well combined and heated through, then remove from heat. Gently fold in 1 cup of the shredded cheese, allowing it to melt slightly into the mixture.

          Stuff the Peppers: Using a spoon, carefully fill each hollowed bell pepper with the meat and cheese mixture. Pack it in firmly, ensuring each pepper is generously filled.

            Bake: Pour a small splash of water into the bottom of the baking dish—this will help steam the peppers as they cook. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.

              Add Cheese Topping: After 25 minutes, carefully remove the foil. Evenly sprinkle the remaining ½ cup of shredded cheese atop each stuffed pepper. Return the dish to the oven without cover and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and slightly golden brown.

                Garnish and Serve: Once done, carefully remove the baking dish from the oven and allow the peppers to cool for a few moments. Garnish with freshly chopped cilantro or sliced green onions, and serve with lime wedges on the side to add a refreshing zesty flavor.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4