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Tex-Mex cuisine is a delightful fusion that marries the bold and spicy flavors of Mexican cooking with the heartiness of American fare. This culinary style is characterized by its vibrant colors and rich taste, often incorporating ingredients like chili peppers, cheese, and spices that create a mouthwatering experience. Among the many dishes that exemplify Tex-Mex cooking, taco stuffed bell peppers stand out as a unique and versatile offering.

Tex-Mex Taco Stuffed Bell Peppers

Discover the vibrant flavors of Tex-Mex with these delicious taco stuffed bell peppers! This easy recipe blends the goodness of bell peppers with a savory filling of ground meat or quinoa, black beans, corn, and spices. Perfect for family dinners or entertaining guests, these customizable peppers are as nutritious as they are colorful. Elevate your meal with fresh toppings like cilantro or avocado, and enjoy a satisfying dish that's sure to impress!
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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 ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

1 cup shredded cheese (cheddar or a Mexican blend)

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

Salsa and sour cream (optional, for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure that your peppers cook evenly.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and arrange them in a baking dish with the cut sides facing up.

      Cook the Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook for about 5-7 minutes until the meat is browned, breaking it apart with a spatula. Drain any excess fat to keep the filling light.

        Sauté the Aromatics: Add the finely chopped onion and minced garlic to the skillet with the cooked meat. Sauté for an additional 2-3 minutes, until the onion turns translucent and fragrant.

          Mix in Other Ingredients: Stir in the cooked quinoa or rice, rinsed black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and black pepper. Mix thoroughly to combine all the ingredients and allow them to cook together on medium heat for another 5 minutes, enhancing the flavors.

            Stuff the Peppers: Remove the skillet from the heat after the filling is well combined. Generously spoon the taco filling into each prepared bell pepper, packing it slightly to ensure they are full.

              Add Cheese: Sprinkle a generous amount of shredded cheese over the top of each stuffed pepper—this will add a delicious melty layer once baked.

                Bake the Peppers: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender, and the cheese is bubbling and golden.

                  Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish the stuffed peppers with fresh chopped cilantro before serving. Enjoy them warm with salsa and sour cream on the side for added flavor.

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

                      - Presentation Tips: Arrange the stuffed peppers on a colorful platter, and drizzle with a bit of additional salsa for a pop of color. Serve with tortilla chips on the side for crunch!