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Mini Taco Rice Stuffed Peppers are a delightful fusion of flavors and a perfect way to bring a fun twist to traditional taco night. These bite-sized beauties combine the zest of taco ingredients with the wholesome goodness of bell peppers, creating a dish that is not only visually appealing but also bursting with flavor. Whether you're serving them at a family dinner, a casual gathering, or even meal prepping for the week, these stuffed peppers are sure to please a crowd and satisfy diverse palates.

Mini Taco Rice Stuffed Peppers

Discover the deliciousness of Mini Taco Rice Stuffed Peppers, a fun and nutritious twist on taco night! These vibrant bell peppers are filled with a savory mixture of rice, protein, beans, and spices, making them a versatile option for any dietary preference. Easy to prepare and perfect for busy weeknights or gatherings, these bite-sized delights are visually appealing and bursting with flavor. Get ready to impress your family and friends with this healthy and tasty dish!
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Ingredients
  

12 mini sweet bell peppers (any color)

1 cup cooked rice (white, brown, or Mexican rice)

1 cup ground turkey or beef (or plant-based alternative)

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 tablespoon taco seasoning

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the mini bell peppers and remove the seeds. Set them aside.

      Cook the Meat: In a skillet over medium heat, heat the olive oil. Add the ground turkey or beef and cook until browned, about 5-7 minutes. Season with salt, pepper, and taco seasoning.

        Mix the Filling: In a large bowl, combine the cooked meat, cooked rice, black beans, corn, diced tomatoes, and half of the shredded cheese. Mix until everything is well incorporated.

          Stuff the Peppers: Carefully spoon the filling mixture into each mini pepper, packing them slightly but not too tightly.

            Arrange in Baking Dish: Place the stuffed peppers upright in a baking dish. If they don’t sit up straight, you can cut a small slice off the bottom to help them stand.

              Add Cheese: Sprinkle the remaining shredded cheese on top of the stuffed peppers.

                Bake: Cover the baking dish with foil and bake for about 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings