4 large bell peppers (any color), halved and seeds removed

1 lb ground beef (or turkey)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade)

1 cup cooked rice

1 cup canned black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 cup salsa

1 1/2 cups shredded cheese (cheddar or Mexican blend)

Salt & pepper to taste

Optional toppings: sour cream, chopped cilantro, avocado, jalapeños

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Preheat oven to 375°F (190°C). Lightly grease a baking dish.

Prepare peppers: Slice peppers in half lengthwise and remove seeds. Arrange cut-side up in the baking dish.

Cook filling: In a skillet over medium heat, cook ground meat until browned. Drain excess fat.

Add onion and garlic; sauté until softened (about 3–4 minutes).

Stir in taco seasoning, rice, black beans, corn, and salsa. Mix well and simmer for 3–5 minutes.

Stuff peppers: Spoon the mixture evenly into each pepper half.

Bake: Cover with foil and bake for 20 minutes.

Remove foil, sprinkle cheese on top, and bake uncovered for another 10 minutes until cheese is melted and bubbly.

Serve: Top with your favorite toppings and enjoy!