Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Prepare the peppers: Bring a large pot of lightly salted water to a boil. Add the bell peppers and blanch for 5-7 minutes, or until slightly softened but still firm. Drain and set aside, cut side up.
3. Brown the meat: In a large skillet over medium-high heat, add the olive oil. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned. Drain any excess grease.
4. Sauté aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
5. Build the taco filling: Stir in the taco seasoning and water, bringing it to a simmer. Cook until the water has mostly evaporated.
6. Add remaining filling ingredients: Stir in the black beans, Rotel (undrained), and frozen corn (if using). Reduce heat to low and stir in the softened cream cheese until fully melted and combined, creating a creamy sauce. Season with salt and pepper to taste.
7. Stuff the peppers: Fill each blanched bell pepper generously with the taco meat mixture.
8. Bake: Place the stuffed peppers in the prepared baking dish. Sprinkle about 1/2 cup of the shredded cheddar cheese over the tops of the peppers.
9. Continue baking: Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
10. Serve: Garnish with your favorite taco toppings like sour cream, cilantro, avocado, or salsa, and serve hot!
Short Tips:
* For a slightly spicier kick, use a “hot” packet of taco seasoning or add a pinch of cayenne pepper to the filling.
* If you prefer a vegetarian option, swap the ground meat for cooked lentils, quinoa, or a plant-based ground crumble.
* To save time, you can pre-cook the ground meat and chop the veggies ahead of time.
* Don’t overcrowd the baking dish; ensure there’s enough space for even cooking.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.
