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When it comes to creating the perfect filling for your Mini Taco Rice Stuffed Peppers, seasoning is key. A blend of spices can elevate the flavors and ensure that each bite is packed with taste. Common spices used in taco fillings include cumin, paprika, chili powder, and garlic powder. However, don’t hesitate to adjust these seasonings according to your personal taste preferences.

Mini Taco Rice Stuffed Peppers

Bring a burst of color and flavor to your dinner table with Mini Taco Rice Stuffed Peppers! This fun twist on a classic dish combines vibrant mini bell peppers with a savory filling of lean protein, black beans, corn, and zesty spices, all topped with melted cheese. Perfect for family meals or gatherings, these nutritious stuffed peppers are not only satisfying but also customizable to suit any taste. Get ready to impress your loved ones with this delicious and wholesome recipe!
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Ingredients
  

12 mini bell peppers (assorted colors)

1 cup cooked rice (white or brown)

1 lb ground turkey or beef

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

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 tablespoon taco seasoning (adjust to taste)

1 cup shredded cheese (cheddar or Mexican blend)

1/4 cup chopped fresh cilantro

1 tablespoon olive oil

Salt and pepper to taste

Sliced avocado and sour cream for serving (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the mini bell peppers and remove the seeds. Arrange them upright in a baking dish.

    Cook the Meat: In a skillet over medium heat, add the olive oil. Once hot, add the ground turkey or beef, season with salt and pepper, and cook until browned and fully cooked through, about 5-7 minutes.

      Combine the Filling: In a large bowl, mix the cooked meat with the cooked rice, black beans, corn, diced tomatoes, and taco seasoning. Stir until everything is well combined.

        Stuff the Peppers: Carefully spoon the filling mixture into each mini bell pepper, packing it lightly but ensuring they're full.

          Cheese It Up: Sprinkle the shredded cheese evenly over the tops of the stuffed peppers.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

              Garnish and Serve: Once baked, remove from the oven and allow to cool for a few minutes. Top with chopped fresh cilantro and serve with sliced avocado and a dollop of sour cream if desired.

                Prep Time, Total Time, Servings:

                  20 minutes | 40 minutes | 4 servings