- Prepare the Peppers:
- Preheat your oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Lightly drizzle olive oil inside each pepper and season with salt and pepper.
- Place the peppers upright in a baking dish.
- Cook the Filling:
- Heat a pan over medium heat and add the ground meat. Cook until browned and crumbly, breaking it apart with a spoon.
- Add the taco seasoning to the meat, along with 1/4 cup water (or as directed on the seasoning packet). Stir and let it simmer for 5 minutes to combine the flavors.
- Add the black beans, corn, and cooked rice (if using) to the mixture, and cook for another 3-4 minutes until heated through.
- Adjust seasoning with salt and pepper to taste.
- Stuff the Peppers:
- Spoon the taco mixture into each prepared bell pepper, pressing down gently to pack the filling.
- Bake the Peppers:
- Cover the baking dish with foil and bake for 30 minutes.
- After 30 minutes, remove the foil, sprinkle cheese on top of each stuffed pepper, and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro, sour cream, or Greek yogurt if desired. Serve hot and enjoy your delicious taco-stuffed peppers!
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