These Taco Stuffed Peppers offer a fun, hearty, and incredibly flavorful meal that’s perfect for any weeknight dinner. Vibrant bell peppers are generously filled with a zesty mixture of seasoned rice, tender shredded chicken, robust black beans, and tangy salsa, then crowned with a blanket of gooey, melty pepper jack cheese. This recipe transforms simple ingredients into an exciting culinary experience, making it a family favorite that’s both satisfying and visually appealing.

Whether you’re looking for an alternative to traditional tacos or a creative way to incorporate more vegetables into your diet, these stuffed peppers deliver. They are easy to prepare, making them ideal for busy evenings, and versatile enough to customize with your favorite toppings and protein choices.

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  6 medium-sized bell peppers (Choose a variety of colors like red, yellow, and orange for a vibrant dish. Green peppers are also excellent but can have a slightly bitter note.)

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  2 cups cooked shredded chicken (Leftover rotisserie chicken works perfectly here for quick prep, or you can boil/bake chicken breasts and shred them.)

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  1 cup black beans, drained and rinsed (Canned black beans are convenient. Ensure they are thoroughly rinsed to remove excess sodium and improve flavor.)

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  1 cup cooked white or brown rice (Use pre-cooked rice to save time. Brown rice adds extra fiber and a nutty flavor.)

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  1 cup salsa (Your favorite chunky or smooth salsa will work. Adjust the spice level to your preference.)

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  2 tbsp taco seasoning (A good quality store-bought blend or a homemade mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.)

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  ½ cup pepper jack cheese (Shredded pepper jack adds a nice creamy, spicy kick. You can substitute with cheddar, Monterey Jack, or a Mexican blend.)

• Step 1: Prepare the Oven. Preheat your oven to 400℉ (200℃). This ensures that your oven is at the correct temperature for even cooking and proper cheese melting once the peppers are ready to bake. Position an oven rack in the middle for best results.
• Step 2: Prepare the Bell Peppers. Carefully slice off the tops of your bell peppers. Using a spoon or your hands, remove the seeds and any white membranes from the inside of each pepper. This creates a clean cavity for your filling. Next, bring a large pot of water to a rolling boil. Carefully add the prepared bell peppers to the boiling water and blanch them for 7 minutes. This step is crucial as it softens the peppers, making them more palatable and ensuring they are tender when baked. Once blanched, drain the water thoroughly and arrange the softened peppers in a large baking dish.
• Step 3: Create the Filling and Stuff the Peppers. In a large mixing bowl, combine the cooked shredded chicken, black beans (drained and rinsed), cooked rice, salsa, and taco seasoning. Stir all the ingredients together thoroughly until well combined and the seasoning is evenly distributed. This ensures every bite of your stuffed pepper is bursting with flavor. Generously fill each blanched bell pepper with this savory mixture, mounding it slightly at the top if needed. Finally, sprinkle the tops of the stuffed peppers with your shredded pepper jack cheese.
• Step 4: Bake and Serve. Place the baking dish containing the stuffed peppers into the preheated oven. Bake for 20 minutes, or until the bell peppers are tender and the cheese on top is beautifully melted, bubbly, and slightly golden. Once baked, carefully remove the dish from the oven. These taco stuffed peppers are delicious on their own, but truly shine when topped with your favorite taco garnishes. Consider adding a dollop of sour cream or Greek yogurt, fresh diced tomatoes, chopped cilantro, sliced avocado, or even a drizzle of hot sauce for an extra kick. Serve immediately and enjoy this hearty, flavorful meal!

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