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Cooking bell peppers is not only essential for flavor but also for their texture. When bell peppers are sautéed or roasted, they become tender and sweeter, enhancing the overall taste of your dish. This transformation is particularly important in the Cheesy Taco-Stuffed Zucchini Rounds, where the peppers mingle with the zesty taco seasoning and the creamy cheese to create a delightful filling.

Cheesy Taco-Stuffed Zucchini Rounds

Discover the deliciousness of Cheesy Taco-Stuffed Zucchini Rounds! This creative recipe transforms humble zucchini into a flavorful and nutritious dish perfect for weeknight dinners or gatherings. Packed with protein, fiber, and essential nutrients, these zucchini rounds feature a savory taco filling enriched with ground beef or turkey, fresh veggies, and gooey cheese. Easy to prepare and adaptable for various diets, they’re sure to impress both adults and kids alike! Dive into this culinary adventure and savor every bite of this delightful meal.
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Ingredients
  

2 medium zucchinis

1 cup ground beef or turkey

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 small bell pepper, diced

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheddar cheese (or taco blend)

¼ cup fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Sliced jalapeños (for topping, optional)

Instructions
 

Prepare the Zucchini:

    - Preheat your oven to 400°F (200°C).

      - Slice the zucchinis into 1-inch thick rounds and use a small spoon or melon baller to scoop out a bit of the center, creating a small boat for the filling. Set the rounds aside.

        Cook the Filling:

          - In a large skillet over medium heat, add olive oil. Once hot, add the chopped onion and sauté for 2-3 minutes until translucent.

            - Add minced garlic, and cook for another minute until fragrant.

              - Add the ground beef (or turkey) and cook until browned, breaking it apart with a spatula. Drain excess fat if needed.

                - Stir in chili powder, cumin, paprika, salt, and pepper. Mix well to combine the spices with the meat.

                  Combine Ingredients:

                    - Stir in the diced bell pepper, black beans, and corn. Cook for another 2-3 minutes until the bell pepper has softened slightly.

                      - Remove from heat and mix in ½ cup of shredded cheese until melted.

                        Stuff the Zucchini Rounds:

                          - Place the zucchini rounds on a baking sheet lined with parchment paper. Spoon the cheesy taco filling into each zucchini round, packing it slightly.

                            - Top with the remaining shredded cheese.

                              Bake:

                                - Bake in the preheated oven for about 15-20 minutes or until the zucchini is tender and the cheese is bubbly and golden.

                                  Serve:

                                    - Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro. Serve warm with a dollop of sour cream and sliced jalapeños on the side if desired.

                                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4