Ingredients:

  • 4 large bell peppers (any color) (about 800g)
  • 1 lb (450g) ground beef (or ground turkey)
  • 1 cup (150g) onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150g) canned diced tomatoes, drained
  • 1 cup (75g) frozen corn (or canned)
  • 1 teaspoon (5g) taco seasoning
  • 1 cup (100g) shredded cheddar cheese
  • ½ cup (60g) sour cream
  • Salt & pepper to taste
  • ½ cup (60g) shredded mozzarella cheese (for topping)
  • Optional: chopped cilantro or green onions for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds. Blanch in boiling water for 5 minutes. Remove and set aside.
  3. In a skillet over medium heat, cook the diced onions until translucent (3-4 minutes). Add minced garlic and ground beef; cook until browned (5-7 minutes). Drain excess fat.
  4. Stir in diced tomatoes, corn, taco seasoning, and salt/pepper. Cook for an additional 2-3 minutes.
  5. In a mixing bowl, combine the beef mixture with shredded cheddar cheese and sour cream until well incorporated.
  6. Fill each pepper with the beef and cheese mixture, packing it in.
  7. Place stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes.
  8. Remove foil, sprinkle mozzarella cheese on top of each pepper, and bake uncovered for an additional 5-10 minutes, or until cheese is bubbly and golden.
  9. Remove from the oven, let cool slightly, then garnish with chopped cilantro or green onions before serving.