Taco Stuffed Peppers Bliss: A Healthy, Flavor-Packed Twist That Warms the Heart!
Make these Taco Stuffed Peppers: juicy turkey, black beans, corn, and cheese in colorful bell peppers. Easy, healthy, and bursting with taco goodness!
Ingredients
Here’s everything I use, measured out with love:
- 1 tbsp olive oil
- ½ cup chopped onion
- 1 tbsp minced garlic
- 1 lb ground turkey or ground beef
- 4 large bell peppers, halved (red, orange, or yellow)
- 1 cup tomato sauce
- 1 tbsp taco seasoning
- 1 cup black beans
- 1 cup frozen corn
- 1 cup cooked white rice or brown rice
- 1 cup shredded cheddar cheese
I line it all up on my counter, and it’s like a taco fiesta waiting to happen. This makes 4 hearty servings (8 pepper halves)—perfect for sharing or savoring solo, depending on my mood. It’s my roadmap to spicy bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing peppers mid-prep, right? Keeps me in the groove and ready to cook.
Instructions
Step 1: Preheat the Oven
Let’s get cozy—preheat the oven to 350°F and grease a 9×13 baking dish (I love that slick prep!). Set aside—ready for action (my kitchen’s buzzing with taco vibes!). It’s the warm start—pure baking magic!
Step 2: Sauté the Base
Heat 1 tbsp olive oil in a sauté pan over medium-high for 3 minutes—add ½ cup chopped onion, 1 tbsp minced garlic, and 1 lb ground turkey or beef (I grin at that sizzle!). Cook 10 minutes ‘til browned—stir now and then (my kitchen smells like a taco stand!). Remove from heat—ready for the mix (my heart’s racing for the fill!).
Step 3: Prep the Peppers
While the turkey cooks, grab 4 large bell peppers—slice halfway top to bottom (I love those colors!). Scoop out seeds and white bits—place halves in the baking dish (my kitchen’s a pepper rainbow!). It’s the crunchy base—pure veggie joy!
Step 4: Mix the Filling
To the turkey, stir in 1 cup tomato sauce, 1 tbsp taco seasoning, 1 cup black beans, 1 cup frozen corn, and 1 cup cooked rice—blend ‘til combined (I feel like a taco artist!). Taste and tweak—spicy and hearty (my spoon’s dancing!). It’s the fiesta fill—pure taco delight!
Step 5: Stuff the Peppers
Scoop about ¾ cup filling per pepper half—pack it in with a spoon or hands (my heart races for that stuff!). Sprinkle 1 cup shredded cheddar over tops—get it cheesy (my kitchen smells like heaven!). It’s coming together—pure stuffed bliss!
Step 6: Bake and Serve
Bake uncovered 15-20 minutes ‘til cheese melts and bubbles—fork should pierce peppers easy (that first bite’s pure joy, and you made it happen!). Pull from oven—serve hot (my table’s a feast!). Dig in—taco night reimagined!