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In recent years, the culinary world has seen a delightful trend that celebrates the use of vegetables as vessels for flavorful fillings. This innovative approach not only enhances the nutritional value of meals but also adds a unique twist to classic dishes. Among these creative recipes, Stuffed Bell Pepper Nacho Boats stand out as a delicious and healthy alternative to traditional nachos. By replacing tortilla chips with vibrant bell peppers, this recipe offers a guilt-free way to indulge in the rich flavors of nachos while packing in essential nutrients.

Stuffed Bell Pepper Nacho Boats

Discover a delicious twist on classic nachos with Stuffed Bell Pepper Nacho Boats! This vibrant recipe uses colorful bell peppers as nutritious vessels for a variety of flavorful fillings, from ground beef and turkey to plant-based options like beans. Packed with vitamins, fiber, and rich flavor, these nacho boats are visually appealing and perfect for any occasion. Easy to customize, they’re a healthy alternative that will impress everyone at your table. Try them for your next meal!
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Ingredients
  

4 medium bell peppers (choose a vibrant mix of red, yellow, and green)

1 pound ground beef or ground turkey

1 cup black beans, rinsed and drained

1 cup corn kernels (can be fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese (plus extra for topping)

1 tablespoon taco seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

Salt and pepper to taste

1 jalapeño, finely chopped (optional, for added heat)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to allow it to heat up while you prepare the peppers.

    Prepare the Peppers: Carefully slice the tops off the bell peppers and discard the seeds and membranes inside. If needed, trim the bottoms slightly to ensure they can stand upright. Arrange the prepared peppers in a sturdy baking dish.

      Make the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef or turkey, cooking it while breaking it up with a spatula, until it’s fully browned and cooked through. Drain any excess fat if necessary.

        Season the Meat: Stir in the taco seasoning, garlic powder, onion powder, cumin, salt, and pepper into the meat mixture. Combine thoroughly, then fold in the black beans, corn, diced tomatoes, and jalapeño (if using). Allow this mixture to simmer for about 5-7 minutes so all the flavors blend beautifully.

          Add Cheese: Remove the skillet from heat and mix in the shredded cheddar cheese until it melts and integrates well into the filling.

            Stuff the Peppers: Carefully fill each bell pepper with the delicious meat and cheese mixture, pressing down lightly to pack it in tightly. If there’s any filling left over, feel free to heap it on top of the stuffed peppers.

              Bake: Cover the baking dish tightly with aluminum foil and bake in your preheated oven for 25 minutes. After this, remove the foil, sprinkle additional shredded cheddar cheese on top of the peppers, and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

                Garnish and Serve: Once baked to perfection, take the stuffed peppers out of the oven and allow them to cool for a few minutes. Garnish with fresh chopped cilantro, and serve alongside a dollop of sour cream or Greek yogurt for a creamy touch.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                    - Presentation Tips: Arrange the stuffed peppers on a colorful platter and drizzle a bit of sour cream or Greek yogurt on top for added flair. You can also add lime wedges on the side for a zesty contrast. Enjoy!