Taco-Stuffed Bell Peppers

These Taco-Stuffed Bell Peppers are a delightful twist on traditional stuffed peppers, featuring leftover taco meat combined with rice, black beans, and a zesty blend of spices. Topped with melted cheese and fresh avocado, they are both satisfying and flavorful, making them a perfect option for a hearty dinner. This recipe is balanced, utilizing wholesome ingredients while minimizing waste.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups leftover taco meat
• 1 cup cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 avocado, diced
• Fresh cilantro for garnish
• Sour cream (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the leftover taco meat, cooked rice, black beans, corn, chili powder, cumin, salt, and pepper. Mix until well blended.
4. Stuff each bell pepper with the taco mixture, packing it tightly.
5. Place the stuffed peppers upright in a baking dish and sprinkle shredded cheese on top of each one.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the peppers are tender.
7. Remove from the oven and let cool slightly. Top with diced avocado and fresh cilantro before serving. Add a dollop of sour cream if desired.