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Servings:

Taco Stuffed Peppers

If you are trying to stay on the healthy side of crunch, swap the tortilla for a colorful, veggie “shell” with these taco-stuffed peppers. It’s a great way not only to keep both the crunch and the diet. Fill with your favorite taco toppings and have yourself a satisfying healthy option when you just ran out of those gluten-free shells.

Total Time

1hr 5min

4.6

8 Ratings

Author: StreetSmart Kitchen

Servings:

Ingredients

•

Large Bell Peppers

•

1 Tbsp

Canola Oil

•

1 lb

Lean Ground Beef

•

1/2 cup

Chopped Onions

•

1 pckg
(1.25 oz)

Taco Seasoning

•

1 cup

Taco Sauce

or Salsa Sauce

•

1 can
(16 oz)

Diced Tomatoes

•

1 cup

Shredded Cheddar Cheese

•

to taste

Salt

•

to taste

Sour Cream

•

to taste

Fresh Cilantro , chopped

•

to taste

Avocados , sliced

•

to taste

Limes

•

to taste

Ground Black Pepper

Cooking Instructions

Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the Bell Peppers (6) and discard seeds and membranes. Dice the remaining tops of the peppers.

Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well.

In a large sauté pan, heat Canola Oil (1 Tbsp) over medium-high heat and brown Lean Ground Beef (1 lb) with Onions (1/2 cup) and diced peppers.

Once the beef loses the pink color, stir in Diced Tomatoes (1 can) , Taco Seasoning (1 pckg) , and Taco Sauce (1 cup) . Add a dash of Salt (to taste) , and Ground Black Pepper (to taste) . Mix well and simmer for 5 minutes.

Stir in the Shredded Cheddar Cheese (1/2 cup) until combined. Remove from heat.

Now preheat the oven to 350 degrees F (180 degrees C).

Sprinkle a little salt inside the peppers, then stuff each pepper with the meat mixture. Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.

Once the peppers are done, immediately sprinkle the remaining Shredded Cheddar Cheese (1/2 cup) on top evenly. Top with Sour Cream (to taste) , Fresh Cilantro (to taste) , or Avocados (to taste) followed by Ground Black Pepper (to taste) .

Slice 1/4 inch off of each end of a Limes (to taste) and cut it in half, lengthwise. Set one of the halves cut-side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges. Serve with Lime Wedges. Enjoy!

Nutrition Per Serving

CALORIES

433

FAT

21.1 g

PROTEIN

32.7 g

CARBS

28.4 g