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Taco Stuffed Bell Peppers
by
Hayley Sauceda
(IC: employee)
3 Peppers
25 min
Anyone else LOVE taco night? This awesome twist replaces the tortilla with a juicy sweet bell pepper for a low-carb option that still kicks that Mexican food craving! This was my first time making this recipe and --let me tell you-- it’s made its way onto my dinner rotation… Quick, easy, delicious, AND low-carb? Sign me up!
Top tip to get a tender bell pepper that isn’t raw and crunchy? Add some water to a bowl with your cut bell peppers. Pop this in the microwave for 5 minutes and let it cool while you make your filling.
Super simple and --carb conscious or not-- it is absolutely delish!
Taco Stuffed Bell Peppers
Recipe details
Ingredients
For the Filling
- 3/4 Pound of Ground Beef or Turkey
- 1 Tsp of Garlic
- 2 Tbsp of Cumin
- 1 Tbsp of Chili Powder
- 1 Can of Fire Roasted Rotel
- 1 Can of Red Beans
- Salt/Pepper to taste
For the Pepper Assembly
- 3 Bell Peppers
- A Handful of Shredded Cheese
Instructions
- Preheat oven to 350F
- Add some water to a bowl with your cut bell peppers.
- Pop this in the microwave for 5 minutes to soften.
- In a skillet on high, add your beef/turkey and seasonings.
- Once the meat has browned, add in the cans of rotel and beans.
- Fill your bell peppers with this taco meat mixture and cover with cheese.
- Pop in the oven for 10 minutes or until the cheese is totally melted (Yum!)
- Enjoy!
Published April 17th, 2021 1:05 PM
Comments
Share your thoughts, or ask a question!
Yum
Skip the microwaving step and place water n the baking dish that you bake the peppers in. Bake peppers longer to get the same outcome for the peppers. I have another stuffed pepper recipe I do that with.