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Baking Fiesta Stuffed Peppers is the final step that brings together all the delicious flavors and textures of the ingredients. Understanding the science behind baking is crucial for achieving the best results. As the peppers cook, the heat causes the ingredients to meld, ensuring that every bite is a burst of flavor. Here’s a closer look at the baking process and tips for getting the most out of your stuffed peppers.

Tex-Mex Beef and Cheese Stuffed Peppers

Discover the colorful world of Fiesta Stuffed Peppers, a delicious twist on the classic comfort food! This recipe brings together vibrant bell peppers filled with a savory mix of ground meat, beans, and cheese. Perfect for family dinners or meal prep, these stuffed peppers are not only nutritious but also customizable for any dietary preference. Explore the ingredients, preparation steps, and serving suggestions to create a flavorful dish that will delight everyone at your table. Enjoy a satisfying, wholesome meal bursting with flavor!
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Ingredients
  

4 large bell peppers (any color will do)

1 pound ground beef or ground turkey

1 cup cooked rice (choose either white or brown)

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

1 cup corn (use frozen or canned)

1 cup salsa (select your preferred spice level)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1.5 cups shredded cheddar cheese (divided into two parts)

Fresh cilantro or chopped green onions for garnish (optional)

Lime wedges for serving (optional)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to begin heating while you prepare the peppers.

    Prepare the Peppers: Slice the tops off each bell pepper, discarding the tops. Carefully remove the seeds and membranes from the inside. If needed, trim the base slightly to ensure they sit upright in the baking dish. Arrange the peppers in a baking dish.

      Cook the Meat: In a large skillet, over medium heat, cook the ground beef or turkey until it’s browned and cooked through, about 5-7 minutes. Drain any excess fat that might be in the pan.

        Combine Filling: To the skillet with the browned meat, add the cooked rice, drained black beans, corn, salsa, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir everything together until well combined and heated through. Once hot, remove from the heat and gently fold in 1 cup of the shredded cheese.

          Stuff the Peppers: Using a spoon, carefully fill each hollowed bell pepper with the beef and cheese mixture. Pack the filling firmly but gently to ensure each pepper is well-stuffed.

            Bake: Pour a small splash of water into the bottom of the baking dish to create steam for cooking the peppers. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.

              Add Cheese Topping: After the initial baking time, carefully remove the foil and sprinkle the remaining ½ cup of shredded cheese evenly over the top of each stuffed pepper. Return the baking dish to the oven and bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and turning a light golden color.

                Garnish and Serve: Once done, take the baking dish out of the oven and allow the peppers to cool slightly. Garnish with fresh cilantro or green onions and present with lime wedges on the side for that added burst of flavor.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4